Description
Creamy, comforting, and packed with flavor, this Crockpot White Chicken Chili is slow-cooked to perfection with chicken, beans, ranch seasoning, and melty cream cheese for the ultimate easy dinner.
Ingredients
2 large chicken breasts
1 can black beans, drained and rinsed
1 can corn, undrained
1 (10-ounce) can Rotel tomatoes with green chiles, undrained
1 packet ranch seasoning
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon onion powder
½ cup water
8 ounces cream cheese
Toppings:
Shredded cheese
Sour cream
Avocados
Fresh tomatoes
Fritos or tortilla chips
Instructions
Spray the bottom of the crockpot with nonstick cooking spray.
Place the chicken breasts on the bottom of the crockpot.
Add black beans, corn, Rotel, ranch seasoning, cumin, chili powder, onion powder, and water. Mix well.
Place the block of cream cheese on top of the ingredients. Do not mix.
Cover and cook on low for 6–8 hours or high for 4 hours.
Once cooked, stir well and shred the chicken. Mix everything together until creamy and well combined.
Serve hot and top with your favorite toppings such as cheese, sour cream, avocados, or chips.
Notes
Use the juices: Drain the beans but keep the liquid from the corn and tomatoes—this helps achieve the perfect chili consistency.
Don’t stir the cream cheese: Let it melt on top during cooking, then stir at the end for a smooth, creamy texture.
Use shredded or rotisserie chicken: A great shortcut that cuts down cooking time.
Add toppings: Cheese, sour cream, avocados, and tortilla chips make it even more delicious.
No peeking: Avoid lifting the lid while cooking—each peek lets out heat and extends the cook time.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American
