Description
This creamy white chicken chili is made in the slow cooker with chicken, cream cheese, beans, and corn for a hearty, flavor-packed dinner topped with your favorite garnishes.
Ingredients
→ Chili Base:
2 boneless, skinless chicken breasts, thawed and trimmed
1 oz taco seasoning (1 packet or 2–3 tablespoons)
1 oz ranch seasoning mix (1 packet)
15 oz canned black beans, undrained
15 oz canned sweet corn, undrained
10 oz canned diced tomatoes with green chiles (e.g., Rotel), undrained
8 oz full-fat cream cheese, cut into cubes
→ Optional Toppings:
Tortilla strips
Shredded cheese
Diced avocado
Fresh lime juice
Chopped cilantro
Instructions
Layer Ingredients in Slow Cooker:
Place the chicken breasts at the bottom of the slow cooker. Pour the black beans, corn, and tomatoes (with liquids) evenly over the chicken. Sprinkle taco and ranch seasonings across the top. Add cream cheese cubes on top, but do not stir.
Cook:
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
Shred Chicken:
Remove chicken and shred with two forks. Set aside.
Blend Base:
Stir the chili mixture in the slow cooker until the cream cheese is fully melted and the base is smooth and creamy.
Finish:
Return shredded chicken to the slow cooker and stir to combine.
Serve & Garnish:
Ladle into bowls and top with your favorite garnishes like shredded cheese, tortilla strips, diced avocado, lime juice, and chopped cilantro.
Notes
Optional Step: For added flavor, sear the chicken breasts in a skillet before placing in the slow cooker.
Low Carb Option: Replace corn and beans with chopped zucchini or cauliflower for fewer carbs.
Make Ahead: Can be made ahead and reheated the next day—flavors deepen overnight.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Dinner, Main Course, Soup
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
