Crockpot White Chicken Chili
This Crockpot White Chicken Chili with Cream Cheese is the ultimate 'dump and go' dinner. Tender shredded chicken, beans, corn, and Rotel tomatoes cook low and slow with taco and ranch seasoning, then get stirred together with melty cream cheese for the creamiest, most flavorful chili ever. A family-friendly, one-pot wonder that’s perfect for busy nights!
Equipment
- Slow cooker (Crockpot) for cooking the chili
- two forks to shred the chicken
- Ladle for serving
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) dry ranch seasoning mix
- 1 can (15 oz) black beans, undrained
- 1 can (15 oz) corn, undrained
- 1 can (10 oz) Rotel tomatoes with green chiles, undrained
- 8 oz cream cheese, block
- Optional toppings: tortilla strips, shredded cheddar, diced avocado, lime juice, fresh cilantro
Instructions
- Place chicken breasts in a single layer at the bottom of your slow cooker.
- Pour the undrained cans of black beans, corn, and Rotel tomatoes over the chicken.
- Sprinkle taco seasoning and ranch seasoning mix evenly over the top.
- Place the block of cream cheese on top. Do not stir.
- Cover and cook on LOW for 6–8 hours.
- Once done, shred the chicken with two forks directly in the crockpot. Stir until the cream cheese is fully melted and everything is combined.
- Ladle hot chili into bowls and garnish with tortilla strips, shredded cheese, avocado, lime juice, and fresh cilantro if desired.
Notes
Keep the canned beans, corn, and Rotel undrained — their liquid creates the perfect amount of broth. For a spicier kick, use hot Rotel or add a chopped jalapeño before cooking. This recipe also adapts well with white beans instead of black beans.