Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 37 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on LOW or 4 hours on HIGH
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Description

This Crockpot White Chicken Chili is a creamy, hearty, and flavorful dish perfect for a comforting meal. It combines tender chicken breasts, black beans, corn, Rotel tomatoes with green chilis, and a blend of spices, all slow-cooked to perfection with cream cheese for a rich texture. Topped with your favorite garnishes like shredded cheese, sour cream, avocado slices, and tortilla chips, this chili is an easy and delicious dish to enjoy any day.

Ingredients

Scale

Chicken and Chili Base

  • 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

Seasonings

  • 1 packet ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1/2 cup water

Dairy and Toppings

  • 8 oz cream cheese (leave whole, do not mix in yet)
  • Shredded cheese, for topping
  • Sour cream, for topping
  • Avocado slices, for topping
  • Fresh tomatoes, for topping
  • Tortilla chips or corn chips, for serving

Instructions

  1. Prepare the Crockpot: Lightly spray the bottom of your Crockpot with nonstick cooking spray to prevent sticking during cooking.
  2. Add Ingredients: Place the chicken breasts at the bottom of the Crockpot. Add the 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 moving 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 allow the cream cheese to soften and melt during cooking, creating a creamy texture.
  4. Cook: Cover and cook the chili on LOW for 6-8 hours or on HIGH for 4 hours, allowing the flavors to meld and the chicken to cook thoroughly.
  5. Shred Chicken: Once the chicken is fully cooked, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the Crockpot.
  6. Combine and Mix: Stir everything together in the Crockpot, including the melted cream cheese, until the chili is creamy and well mixed.
  7. Serve: Ladle the white chicken chili into bowls and top with your favorite garnishes such as shredded cheese, sour cream, avocado slices, fresh tomatoes, and tortilla or corn chips for added texture and flavor.

Notes

  • For thicker chili, cook uncovered for the last 30 minutes to reduce liquid.
  • You can substitute cream cheese with Greek yogurt for a lighter option, added at the end off heat.
  • If you prefer a spicier chili, add extra jalapeños or hot sauce during cooking.
  • Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
  • Use low sodium beans and seasoning packets to reduce sodium content.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://world4recipes.com/crockpot-white-chicken-chili-recipe/