Why Make This Recipe
Crockpot White Chicken Chili with Cream Cheese is a delicious and comforting meal that’s perfect for busy days. You can set it and forget it, allowing the flavors to meld together while you go about your day. It’s a creamy and hearty dish that warms you up, making it ideal for chilly nights. Plus, with easy-to-find ingredients and minimal prep time, you can enjoy a homemade meal with little effort.
How to Make Crockpot White Chicken Chili with Cream Cheese
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 8 oz cream cheese
- 1 packet ranch seasoning mix
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chicken broth (as needed)
Directions:
- Place the chicken breasts in the bottom of the crockpot.
- Add the corn, black beans, diced tomatoes, ranch seasoning, cumin, chili powder, salt, and pepper.
- Pour enough chicken broth over the ingredients to cover them.
- Cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, shred the chicken in the crockpot and add the cream cheese, stirring until melted and fully incorporated.
- Serve hot.
How to Serve Crockpot White Chicken Chili with Cream Cheese
Serve your white chicken chili hot, garnished with toppings like shredded cheese, cilantro, sour cream, or tortilla chips. You can also pair it with warm bread or rice for a complete meal.
How to Store Crockpot White Chicken Chili with Cream Cheese
To store leftovers, let the chili cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating, add a little bit of chicken broth to loosen it up, as it may thicken in the fridge.
Tips to Make Crockpot White Chicken Chili with Cream Cheese
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- If you like a thicker chili, reduce the amount of chicken broth.
- Feel free to mix in other beans like pinto beans or kidney beans for additional flavor.
- To save time, you can use rotisserie chicken instead of raw chicken breasts. Just add it in during the last hour of cooking.
Variation
For a vegetarian option, substitute the chicken with diced tofu or more beans like chickpeas. You can also use vegetable broth instead of chicken broth.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to increase the cooking time by an hour.
Can I make this recipe on the stovetop instead?
Yes, you can! Simmer the ingredients in a pot on the stovetop for about 30-45 minutes until the chicken is cooked through and shreds easily.
Is there a dairy-free option for the cream cheese?
Yes, you can use a dairy-free cream cheese alternative or coconut cream for a similar creamy texture without the dairy.
Crockpot White Chicken Chili with Cream Cheese
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 8 oz cream cheese
- 1 packet ranch seasoning mix
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chicken broth (as needed)
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot.
- Add the corn, black beans, diced tomatoes, ranch seasoning, cumin, chili powder, salt, and pepper.
- Pour enough chicken broth over the ingredients to cover them.
Cooking
- Cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, shred the chicken in the crockpot and add the cream cheese, stirring until melted and fully incorporated.
Serving
- Serve hot, garnished with toppings like shredded cheese, cilantro, sour cream, or tortilla chips.