Description
This creamy and comforting Crockpot White Chicken Chili is the perfect dump-and-go dinner for busy nights. Made with tender shredded chicken, black beans, corn, Rotel, ranch seasoning, and cream cheese, it simmers into a rich and flavorful bowl your whole family will love.
Ingredients
2 boneless, skinless chicken breasts
1 can black beans, drained (or 1 1/2 cups cooked beans)
1 can corn, including liquid
1 can Rotel tomatoes
1 packet ranch seasoning
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1/2 cup water
1 block cream cheese
Instructions
Place the chicken breasts into a lightly greased crockpot.
Add the black beans, corn with liquid, Rotel, ranch seasoning, cumin, chili powder, onion powder, and water. Stir gently.
Place the block of cream cheese on top without mixing it in.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is fully cooked.
Remove the chicken, shred with two forks, and return it to the chili. Stir until creamy and well combined.
Serve warm with toppings like cheese, avocado, cilantro, lime, or sour cream.
Notes
For a thicker chili, remove the lid for the last 20 minutes of cooking.
To make it spicier, use Hot Rotel or add jalapeños.
Leftovers reheat beautifully and taste even better the next day.
Freezing tip: Freeze without cream cheese; add it when reheating for best texture.
- Prep Time: 5 minutes
- Cook Time: 6 hours (LOW) or 3 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 105 mg