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Crockpot White Chicken Chili Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours (LOW) or 4 hours (HIGH)
  • Total Time: 6 hours 10 minutes (LOW) or 4 hours 10 minutes (HIGH)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot White Chicken Chili is a creamy, flavorful chili made with tender chicken breasts, black beans, corn, and Rotel tomatoes with green chilis, complemented by ranch seasoning and a blend of spices. Slow-cooked to perfection in a Crockpot, the addition of cream cheese creates a rich and comforting texture. Perfect for a cozy meal topped with shredded cheese, sour cream, avocado slices, and crunchy tortilla chips.

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 (Optional)

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

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, ground cumin, chili powder, onion powder, and water. Stir gently to combine everything evenly.
  3. Add Cream Cheese: Place the block of cream cheese on top of the other ingredients without stirring it in yet.
  4. Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours, allowing flavors to meld and chicken to become tender.
  5. Shred Chicken: Once the chicken is fully cooked and tender, remove it from the Crockpot. Use two forks to shred the chicken into bite-sized pieces.
  6. Combine and Stir: Return the shredded chicken to the Crockpot and stir well, mixing in the melted cream cheese thoroughly until the chili is creamy and well combined.
  7. Serve: Ladle the chili into bowls and top with your favorite toppings such as shredded cheese, sour cream, avocado slices, fresh tomatoes, or tortilla chips for added texture and flavor.

Notes

  • Do not stir the cream cheese in before cooking; place it whole on top to melt gradually.
  • For a spicier chili, add extra chili powder or diced jalapeños.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
  • Use gluten-free tortilla chips to keep the recipe gluten-free if desired.
  • Feel free to substitute cream cheese with a dairy-free alternative to make it lactose-free.

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