Crockpot White Chicken Chili
Crockpot White Chicken Chili is a delicious white chili that is full of tender chicken, sweet corn, and black beans.
Ingredients
- 1 pound chicken breast
- ¼ cup ranch seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 8 ounces cream cheese softened
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Sprinkle the ranch seasoning, chili powder, cumin, onion powder, garlic powder, and paprika over the chicken.
- Add the black beans, corn, and diced tomatoes on top of the chicken.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender and cooked through.
- Use two forks to shred the chicken directly in the slow cooker. Stir everything until well combined.
- Add in the cream cheese and cook on high for an additional 30 minutes. Once cream cheese has melted, stir to combine everything.
- Serve hot with toppings like shredded cheese, cilantro, or sour cream. Pair with tortilla chips or warm cornbread.
Notes
-
- Don’t stir at the start: Leaving the cream cheese on top and not stirring helps everything cook evenly and prevents curdling.
-
- Shred the chicken right in the crockpot: Use two forks or shred with tongs after cooking, no need to remove it unless you prefer.
-
- Use block cream cheese: It melts better than whipped or spreadable versions and gives the chili its creamy consistency.
-
- Spice it up: Add diced jalapeño or a pinch of cayenne if you like more heat.
-
- Make it thicker: For a thicker consistency, mash some of the beans before serving or add a few tablespoons of instant mashed potatoes.
-
- Double the batch: This recipe scales easily for meal prep or to feed a crowd, just use a 6–7 quart crockpot.
