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Crockpot White Chicken Chili

A cozy and creamy bowl of Crockpot White Chicken Chili that combines tender chicken, black beans, and spices for a hearty meal that cooks itself.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, undrained
  • 1 can (10 oz) Rotel tomatoes with green chilis, undrained
  • 1 packet ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • ½ cup water
  • 8 ounces cream cheese (block, not whipped)
Toppings
  • to taste shredded cheese for topping
  • to taste sour cream for garnish
  • to taste diced avocado for freshness
  • to taste fresh chopped tomatoes for a pop of color
  • to taste Fritos or tortilla chips for crunch

Method
 

Preparation
  1. Spray the bottom of your crockpot with nonstick cooking spray.
  2. Place chicken breasts into the crockpot.
  3. Add black beans, corn, Rotel, ranch seasoning, cumin, chili powder, onion powder, and water. Stir everything to combine.
  4. Place the block of cream cheese on top—do not stir.
Cooking
  1. Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
  2. Remove the lid and shred the chicken with two forks right in the crockpot.
  3. Stir until the cream cheese is fully melted and mixed in.
  4. Serve hot and top with your favorite toppings.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3–4 days. Freeze for up to three months. Reheat in the microwave or on the stovetop, adding a splash of water if it seems thick.