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Creamy Crockpot White Chicken Chili

A cozy and creamy chili featuring tender chicken, savory white beans, and zesty flavors, perfect for family gatherings and meal prep.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 one onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 package (1 oz) ranch seasoning mix
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup cream cheese
  • for garnish Fresh cilantro

Method
 

Preparation
  1. Start by dicing your onion and mincing the garlic. Drain and rinse the white beans and corn.
Layer in the Crockpot
  1. Place the chicken breasts at the bottom of the crockpot. Layer the onion, garlic, white beans, corn, and diced tomatoes on top.
Flavor it Up
  1. Pour in the chicken broth and sprinkle the ranch seasoning mix and cumin over the top. Season with salt and pepper.
Let it Simmer
  1. Cover the crockpot, set it to low, and let the chili simmer for 6-8 hours.
Shred the Chicken
  1. When it's done, remove the chicken breasts. Shred the meat with two forks and return it to the pot.
Add the Creaminess
  1. Cube the cream cheese and stir it into the chili until melted and thoroughly combined.
Serve and Enjoy
  1. Garnish with fresh cilantro before serving and enjoy a warm bowl of creamy goodness!

Notes

For a lighter version, consider using Greek yogurt instead of cream cheese. You can also substitute the chicken with shredded rotisserie chicken for even quicker preparation. If you're short on time, cook it on high for 3-4 hours. Make sure to drain the beans and corn well to avoid excess liquid. Store in an airtight container for up to 4 days or freeze for up to 3 months.