White Chicken Chili with Cream Cheese Recipe
A creamy and flavorful White Chicken Chili made effortlessly in the Crock Pot. This hearty chili combines tender chicken breasts with black beans, corn, Rotel tomatoes with green chiles, and cream cheese for a rich, comforting dish. Perfectly spiced with taco and ranch seasoning, it’s great for a cozy meal topped with crispy tortilla strips, shredded cheese, avocado, lime, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours on LOW or 3 to 4 hours on HIGH
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 chicken breasts, thawed and trimmed of fat
- 1 ounce taco seasoning (1 packet or 2–3 tablespoons)
- 1 ounce ranch seasoning mix (1 packet)
- 15 ounces canned black beans, undrained
- 15 ounces canned corn, undrained
- 10 ounces canned Rotel tomatoes with green chiles, undrained
- 8 ounces cream cheese
Toppings
- Tortilla strips
- Shredded cheese
- Avocados, sliced
- Lime juice
- Cilantro, chopped
Instructions
- Layer Ingredients in Crock Pot: Place the trimmed chicken breasts at the bottom of the Crock Pot. Layer the canned black beans, canned corn, and Rotel tomatoes with green chiles over the chicken, keeping all ingredients undrained to retain flavor and moisture.
- Season the Chili: Sprinkle the taco seasoning and ranch seasoning mix evenly over the layered ingredients to distribute the spices throughout the chili.
- Add Cream Cheese: Place the cream cheese on top of the ingredients in the Crock Pot without mixing it in. This will melt naturally during cooking and add a creamy texture.
- Cook the Chili: Cover the Crock Pot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, allowing the chicken to cook completely and the flavors to meld.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the Crock Pot and shred them using two forks.
- Mix the Chili: Stir the chili thoroughly inside the Crock Pot to incorporate the cream cheese as it melts, creating a creamy consistency.
- Add Shredded Chicken: Return the shredded chicken to the Crock Pot and mix well to combine all ingredients evenly.
- Serve with Toppings: Ladle the chili into bowls and garnish with tortilla strips, shredded cheese, sliced avocados, a squeeze of fresh lime juice, and chopped cilantro for enhanced flavor and texture.
Notes
- The cooking times may vary slightly depending on your Crock Pot model.
- Use low-fat cream cheese for a lighter version, but full-fat will yield creamier results.
- You can add a little chicken broth if you prefer a thinner chili consistency.
- For added heat, use spicy Rotel tomatoes or add chopped jalapeños.
- This chili can be stored in the refrigerator for up to 4 days and freezes well.
Keywords: white chicken chili, slow cooker chili, creamy chicken chili, Crock Pot recipes, easy chili recipe
