Description
Creamy CrockPot White Chicken Chili is the ultimate comfort food that’s as easy to make as it is delicious. Tender chicken, savory spices, and creamy broth come together for a hearty meal that’s perfect for weeknights, family dinners, or meal prepping. Let your CrockPot do the work for you!
Ingredients
For the Meat:
- 2 chicken breasts, thawed and trimmed
For the Spices and Seasoning:
- 1 oz taco seasoning (about 2 tbsp)
- 1 oz ranch seasoning mix (about 2 tbsp)
For the Vegetables and Beans:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel tomatoes with green chiles
For the Creamy Base:
- 8 oz cream cheese, block style
Instructions
- Prep Your Ingredients:
Trim any excess fat from the chicken breasts. Rinse and drain the black beans and corn to reduce excess sodium and improve the texture. - Assemble in the CrockPot:
Place the chicken breasts at the bottom of your CrockPot. Sprinkle the taco seasoning and ranch seasoning mix evenly over the chicken. Add the black beans, corn, and Rotel tomatoes on top of the chicken. Finally, place the block of cream cheese in the center. - Cook the Chili:
Cover the CrockPot and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Avoid lifting the lid during cooking to maintain consistent heat. - Shred the Chicken:
Once the cooking time is up, remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. - Mix It All Together:
Stir the chili in the CrockPot to incorporate the melted cream cheese into the broth. Return the shredded chicken to the CrockPot and mix until well combined. - Serve and Enjoy:
Ladle the chili into bowls. Garnish with your favorite toppings such as shredded cheese, sour cream, avocado slices, or fresh cilantro.
Notes
- Use Fresh Ingredients: Fresh chicken and good spices will make a big difference in flavor.
- Don’t Skip the Cream Cheese: It’s what gives the chili its creamy, luscious texture.
- Customize the Spice Level: Use mild Rotel for a gentle heat or add diced jalapeños for a spicier kick.
- Meal Prep Friendly: Make this chili ahead of time, as it tastes even better the next day when the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
- Category: Soup
- Method: Slow Cooker
- Cuisine: American, Tex-Mex