Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

  • Author: Sara
  • Total Time: 3 hours 15 minutes (High) to 8 hours 15 minutes (Low)
  • Yield: 8 servings

Description

This Crockpot White Chicken Chili is a creamy, comforting dish made with tender chicken breasts, navy beans, corn, Rotel tomatoes with green chilies, and a flavorful blend of spices. Slow-cooked to perfection and enriched with cream cheese for a luscious texture, this chili is perfect for easy weeknight dinners or cozy gatherings. Serve with chips, cornbread, or your favorite toppings like sour cream and cilantro for a delicious meal the whole family will enjoy.

Ingredients

Main Ingredients

  • 1 ½ – 2 lbs. boneless skinless chicken breasts (or thighs)
  • 1 cup chicken broth, plus 1-2 extra cups for thinning
  • 1 (10 oz) can Rotel diced tomatoes with green chilies, not drained
  • 1 (15.25 oz) can corn, drained
  • 1 (16 oz) can navy beans, drained and rinsed
  • 1 (1 oz) packet dry Ranch seasoning mix
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 8 ounces cream cheese, softened at room temperature and cubed

Optional Toppings

  • Chips or cornbread
  • Sliced green onions
  • Sour cream
  • Cilantro
  • Grated cheese

Instructions

  1. Combine Ingredients: Place the chicken breasts (or thighs), chicken broth, Rotel diced tomatoes with green chilies, corn, navy beans, dry Ranch seasoning mix, chili powder, cumin, and onion powder into a large slow cooker. Stir to combine, cover the slow cooker with its lid.
  2. Cook the Chili: Cook on LOW heat for 6-8 hours or on HIGH heat for 3-4 hours, allowing the flavors to meld and the chicken to become tender.
  3. Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks or chop it into pieces. Return the shredded chicken to the slow cooker and stir everything together thoroughly.
  4. Add Cream Cheese: Add the cubed, softened cream cheese to the slow cooker. Stir well, cover again, and cook for an additional 5-10 minutes until the cream cheese melts and fully incorporates into the chili, creating a creamy texture.
  5. Adjust Consistency: If the chili is too thick, stir in additional chicken broth, 1/4 cup at a time, until the desired consistency is reached.
  6. Serve: Spoon the chili into bowls and serve with optional toppings such as chips or cornbread, sliced green onions, sour cream, cilantro, and grated cheese as desired.

Notes

  • You can substitute chicken thighs for chicken breasts for a richer flavor.
  • Adding extra broth at the end helps to customize the chili’s thickness to your preference.
  • For a spicier chili, include more diced green chilies or add a pinch of cayenne pepper.
  • This chili keeps well in the refrigerator for 3-4 days and freezes nicely for up to 3 months.
  • If using frozen chicken, thaw completely before adding to the slow cooker for even cooking.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours (High) to 8 hours (Low)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/crockpot-white-chicken-chili-recipe/