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Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 44 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours (low) or 4 hours (high)
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
  • Yield: 4-6 servings
  • Category: Soups and Stews
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot White Chicken Chili is a creamy, flavorful dish perfect for a comforting meal. Made with tender chicken breasts, black beans, corn, Rotel tomatoes with green chilies, and a blend of spices, it simmers all day to develop rich flavors. Cream cheese adds a luscious texture, making this chili a satisfying, crowd-pleasing dish that’s easy to prepare in the slow cooker.

Ingredients

Scale

Main Ingredients

  • 2 large boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, undrained
  • 1 can (10 oz) Rotel tomatoes with green chilis, undrained
  • 1 packet ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1/2 cup water
  • 8 oz cream cheese (leave whole, do not mix in yet)

Toppings

  • Shredded cheese
  • Sour cream
  • Avocado slices
  • Fresh tomatoes
  • Tortilla chips or corn chips

Instructions

  1. Prepare Crockpot: Lightly spray the bottom of your Crockpot with nonstick cooking spray to prevent sticking and make cleanup easier.
  2. Add Ingredients: Place the chicken breasts at the bottom of the Crockpot. Add black beans, corn with liquid, Rotel tomatoes with liquid, ranch seasoning mix, ground cumin, chili powder, onion powder, and water. Stir gently to combine all ingredients without disturbing the chicken too much.
  3. Add Cream Cheese: Place the block of cream cheese on top of the other ingredients without stirring it in. This will melt as the chili cooks, creating a creamy texture.
  4. Cook: Cover the Crockpot and cook on LOW for 6-8 hours, or on HIGH for 4 hours, until the chicken is fully cooked and tender.
  5. Shred Chicken: Remove the cooked chicken breasts from the Crockpot and shred them using two forks. Return the shredded chicken to the pot and stir everything together, including the melted cream cheese, until the chili is creamy and well combined.
  6. Serve: Ladle the chili into bowls and top with your favorite garnishes such as shredded cheese, sour cream, avocado slices, fresh tomatoes, or tortilla chips for added texture and flavor.

Notes

  • You can adjust the chili powder and cumin quantities to control the heat and flavor intensity.
  • If you prefer a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
  • For a spicier version, add diced jalapeños or extra Rotel.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • This recipe can be doubled easily for larger crowds using a larger Crockpot.

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Find it online: https://tastykitchenfix.com/crockpot-white-chicken-chili-recipe/