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Crockpot White Chicken Chili Recipe

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4.7 from 64 reviews

This Crockpot White Chicken Chili is a hearty and flavorful slow-cooked dish featuring tender chicken breasts simmered with black beans, corn, Rotel tomatoes with green chilis, and a blend of spices. Cream cheese adds a rich, creamy texture while optional toppings like cheese, sour cream, avocado, fresh tomatoes, and tortilla chips complete this comforting American main course perfect for cozy meals.

Ingredients

Main Ingredients

  • 2 large chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, undrained
  • 10 ounces can Rotel tomatoes with green chilis, undrained
  • 1 packet ranch seasoning
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • ½ cup water
  • 8 ounces cream cheese

Toppings

  • Cheese, as desired
  • Sour cream, as desired
  • Avocados, sliced
  • Fresh tomatoes, chopped
  • Fritos or tortilla chips, for serving

Instructions

  1. Prepare the Crockpot: Spray the bottom of the crockpot with nonstick cooking spray to prevent sticking and make cleanup easier.
  2. Layer the Chicken: Place the 2 large chicken breasts at the bottom of the crockpot, creating the base for the chili.
  3. Add Remaining Ingredients: Add the black beans, undrained corn, undrained Rotel tomatoes with green chilis, ranch seasoning, ground cumin, chili powder, onion powder, and ½ cup water over the chicken. Stir gently to mix everything evenly.
  4. Add Cream Cheese: Place the block of cream cheese on top of the layered ingredients but do not stir it in at this stage.
  5. Cook the Chili: Cover and cook on low for 6 hours or on high for 4 hours until the chicken is tender and fully cooked.
  6. Shred the Chicken and Combine: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir thoroughly to blend the cream cheese and ingredients together for a creamy chili.
  7. Serve: Ladle the white chicken chili into bowls and serve hot with your choice of toppings such as cheese, sour cream, avocado slices, fresh tomatoes, and Fritos or tortilla chips.

Notes

  • For a spicier chili, add diced jalapeños or increase the chili powder.
  • To make the chili thicker, cook uncovered for the last 30 minutes to reduce excess liquid.
  • Use low-fat cream cheese to reduce the fat content.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
  • If you prefer a smoother texture, blend part of the chili before adding the shredded chicken back in.

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