Description

This Crockpot White Chicken Chili is a creamy, flavorful slow-cooked stew featuring tender chicken breasts, black beans, corn, and Rotel tomatoes with green chilies. Infused with a blend of ranch seasoning and spices, it offers a comforting and easy meal perfect for any day. Cream cheese adds a rich, velvety texture, making it ideal for chilly evenings or casual gatherings.

Ingredients

Scale

Main Ingredients

2 large chicken breasts
1 can black beans (drained and rinsed)
1 can corn (undrained)
10 ounces can Rotel tomatoes with green chilies (undrained)
½ cup water
8 ounces cream cheese

Spices and Seasonings

1 packet ranch seasoning
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon onion powder

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Instructions

Prepare Slow Cooker: Spray the bottom of the slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
Layer Chicken: Place the two large chicken breasts at the bottom of the slow cooker as the base for the chili.
Add Vegetables and Seasonings: Pour in the drained and rinsed black beans, undrained corn, undrained Rotel tomatoes with green chilies, ranch seasoning packet, ground cumin, chili powder, onion powder, and water. Stir gently to combine the ingredients evenly around the chicken.
Add Cream Cheese: Place the cream cheese on top of the mixture without stirring it in. This will melt and blend into the chili during cooking to add creaminess.
Slow Cook: Cover and cook on low heat for 6-8 hours or on high heat for 4 hours to allow flavors to meld and chicken to cook through thoroughly.
Shred Chicken and Serve: Remove the lid, shred the chicken pieces directly in the chili with two forks, mixing them into the soup for even texture. Serve hot, garnished with your choice of shredded cheese, sour cream, sliced avocados, chopped tomatoes, or tortilla chips for added flavor and crunch.

Notes

For a spicier kick, add jalapeños or extra chili powder.
Using fresh herbs like cilantro as garnish enhances freshness.
Can substitute cream cheese with Greek yogurt or sour cream for a tangier finish.
If you prefer a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
This chili freezes well; store in airtight containers for up to 3 months.
Use low-sodium canned beans and tomatoes to reduce salt content if desired.