Crockpot White Chicken Chili with Cream Cheese
Enjoy this comforting and creamy white chicken chili made effortlessly in a crockpot. Perfect for busy days!
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.
Notes
To store leftovers, let the chili cool to room temperature, transfer it to an airtight container and store in the refrigerator for up to 3 days, or freeze for up to 3 months. When reheating, add a bit of chicken broth to loosen it up as it may thicken.