Description
Creamy, comforting, and wildly easy, this Crockpot White Chicken Chili is a dump-and-go dinner that feeds a crowd and wins over picky eaters. Made with chicken, beans, corn, and melty cream cheese—it’s low-effort comfort food at its best.
Ingredients
2 chicken breasts, thawed and trimmed
1 oz taco seasoning (about 2–3 tablespoons)
1 oz ranch seasoning mix
15 oz canned black beans (undrained)
15 oz canned corn (undrained)
10 oz Rotel tomatoes with green chiles (undrained)
8 oz cream cheese
Instructions
1. Place chicken in the bottom of the Crockpot.
2. Dump all remaining ingredients over the top, placing the cream cheese block last.
3. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
4. Remove chicken and shred with forks or mixer.
5. Stir chili well to incorporate melted cream cheese.
6. Return shredded chicken to the pot and stir again before serving.
7. Serve with toppings like lime, avocado, shredded cheese, and tortilla strips.
Notes
Cream cheese can go in at the beginning or during the last 30 minutes.
Substitute Greek yogurt or heavy cream for a lighter or thinner texture.
Add jalapeños or extra green chiles if you want more heat.
To reheat: Add a splash of water, microwave for 1 min 30 sec, stir, and enjoy.
Nutrition
- Serving Size: 1 bowl
- Calories: 397
- Sugar: 2g
- Sodium: 737mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 67mg