Why Make This Recipe
Crockpot White Chicken Chili with Cream Cheese is the perfect dish for busy people. It’s easy to prepare, requires minimal effort, and tastes delicious. The combination of tender chicken, creamy texture, and hearty beans makes it a comforting meal for any occasion. Plus, using a crockpot allows the flavors to blend beautifully, creating a rich and satisfying dish.
How to Make Crockpot White Chicken Chili with Cream Cheese
Ingredients
- 2 cups shredded boneless skinless chicken breasts
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 8 oz cream cheese
- 1 packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 cups chicken broth
Directions
- In the bottom of the crockpot, add the shredded chicken, corn, black beans, diced tomatoes, chicken broth, taco seasoning, garlic powder, onion powder, salt, and pepper.
- Stir until well combined.
- Place cream cheese on top (you can cut it into cubes for easier melting).
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir to incorporate the cream cheese.
- Adjust seasonings to taste, and serve warm.
How to Serve Crockpot White Chicken Chili with Cream Cheese
Serve this warm chili in bowls, garnished with your favorite toppings. You can add shredded cheese, chopped green onions, cilantro, or a dollop of sour cream. It pairs well with tortilla chips or bread for dipping.
How to Store Crockpot White Chicken Chili with Cream Cheese
If you have leftovers, let the chili cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, up to 3 months. Thaw it overnight in the refrigerator before reheating.
Tips to Make Crockpot White Chicken Chili with Cream Cheese
- For extra flavor, consider adding a splash of lime juice before serving.
- Adjust the spice level by adding diced jalapeños or using spicy taco seasoning.
- If you prefer a thicker chili, you can add more cream cheese or cook it uncovered in the last 30 minutes.
Variation
You can customize this recipe by using different types of beans, such as pinto beans or kidney beans. If you want to make it vegetarian, replace the chicken with more beans or vegetables like zucchini or bell peppers.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts; however, ensure they are fully cooked before serving.
Can I make this gluten-free?
Yes, check the taco seasoning and chicken broth labels to ensure they are gluten-free.
How spicy is this chili?
The spice level can vary based on the taco seasoning used. You can adjust it by adding more or less seasoning to fit your taste.
Crockpot White Chicken Chili with Cream Cheese
Ingredients
Main Ingredients
- 2 cups shredded boneless skinless chicken breasts
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 8 oz cream cheese Can be cut into cubes for easier melting.
- 1 packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 cups chicken broth
Instructions
Preparation
- In the bottom of the crockpot, add the shredded chicken, corn, black beans, diced tomatoes, chicken broth, taco seasoning, garlic powder, onion powder, salt, and pepper.
- Stir until well combined.
- Place cream cheese on top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir to incorporate the cream cheese.
- Adjust seasonings to taste, and serve warm.