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Crockpot White Chicken Chili: Easy, Creamy, and Comforting

Crockpot White Chicken Chili with toppings in a rustic bowl
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A creamy and hearty Crockpot White Chicken Chili that’s perfect for cozy nights. This easy slow cooker recipe is a lighter alternative to traditional chili, made with tender chicken, beans, spices, and cream cheese—all with minimal prep time.

Ingredients

Scale
  • 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:
  • Shredded cheese
  • Sour cream
  • Diced avocado
  • Fresh chopped tomatoes
  • Fritos or tortilla chips

Instructions

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 to combine.

4. Place the block of cream cheese on top without stirring.

5. Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.

6. Remove the lid and shred the chicken with two forks directly in the crockpot.

7. Stir until the cream cheese is fully melted and mixed into the chili.

8. Serve hot with desired toppings such as shredded cheese, sour cream, avocado, or tortilla chips.

Notes

You can use frozen chicken breasts—just add an extra hour to the cooking time.

For extra spice, add diced jalapeños or a dash of hot sauce.

Let the chili sit for 10–15 minutes after cooking to allow the flavors to blend even more.

Store leftovers in an airtight container for up to 4 days or freeze for a quick future meal.

Find it online: https://cookingwithramsay.com/crockpot-white-chicken-chili/