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Crockpot White Chicken Chili Recipe

Crockpot White Chicken Chili Recipe

★★★★★

5.2 from 21 reviews
  • Author: Lila
  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes (low)
  • Yield: 6 servings 1x
  • Diet: Low Salt

Description

This Crockpot White Chicken Chili is a creamy, flavorful, and easy-to-make slow cooker meal perfect for busy days. Tender chicken breasts gently simmer with black beans, corn, Rotel tomatoes with green chilies, and a blend of spices, combined with velvety cream cheese to create a rich and comforting chili. Ideal for topping with cheese, sour cream, avocados, fresh tomatoes, and crunchy tortilla chips, this dish is delicious, hearty, and satisfying.

Ingredients

Scale

Main Ingredients

  • 2 large 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 (about 1 oz)
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • ½ cup water
  • 8 ounces cream cheese, block

Toppings (optional)

  • Shredded cheese (cheddar or Monterey Jack recommended)
  • Sour cream
  • Avocados, diced
  • Fresh tomatoes, diced
  • Fritos or tortilla chips

Instructions

  1. Prepare the crockpot: Spray the bottom of the crockpot with nonstick cooking spray to prevent sticking during cooking.
  2. Add chicken: Place the 2 large chicken breasts at the bottom of the crockpot evenly.
  3. Add other ingredients: Add the drained black beans, undrained corn, undrained Rotel tomatoes with green chilis, ranch seasoning packet, ground cumin, chili powder, onion powder, and ½ cup water to the crockpot. Stir gently to combine all ingredients.
  4. Add cream cheese: Place the block of cream cheese on top of the mixture, but do not mix it in yet. This allows it to melt slowly and blend during cooking.
  5. Cook: Cover and cook on low heat for 6 to 8 hours, or on high heat for about 4 hours, until the chicken is fully cooked and tender.
  6. Shred and combine: After cooking, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir well to combine with the melted cream cheese and other ingredients.
  7. Serve: Spoon the chili into bowls and top with your choice of shredded cheese, sour cream, diced avocados, fresh tomatoes, and crunchy Fritos or tortilla chips for extra texture and flavor.

Notes

  • For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
  • Use low-fat cream cheese to reduce calories and fat content.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Gluten-free if using gluten-free ranch seasoning and chips.
  • For a thicker chili, cook uncovered for the last 30 minutes to reduce liquid.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours (low) or 4 hours (high)
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 75mg

Keywords: white chicken chili, crockpot recipes, slow cooker chili, creamy chicken chili, easy dinner

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