Description

Crockpot White Chicken Chili is a creamy, comforting, and fuss-free slow cooker recipe that combines tender chicken, beans, corn, Rotel, spices, and cream cheese for a cozy meal that practically cooks itself. Perfect for busy days, family dinners, or chilly evenings, every spoonful feels like a warm hug.

Ingredients

Scale

2 large chicken breasts (about 450 g)
1 can (400 g) black beans, drained and rinsed
1 can (340 g) corn, undrained
1 can (285 g) Rotel tomatoes with green chilis, undrained
1 packet (30 g) ranch seasoning
1 tsp (2.5 g) ground cumin
1 Tbsp (7.5 g) chili powder
1 tsp (2.5 g) onion powder
½ cup (120 ml) water
8 oz (225 g) cream cheese
Optional toppings: shredded cheese, sour cream, avocado slices, fresh diced tomatoes, Fritos or tortilla chips

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Instructions

Spray the bottom of the crockpot with nonstick spray.
Place chicken breasts in the bottom.
Add black beans, corn, Rotel, ranch seasoning, cumin, chili powder, onion powder, and water. Stir lightly.
Place cream cheese block on top (do not stir).
Cover and cook:
- LOW for 6–8 hours, or
- HIGH for 4 hours.
Once done, stir everything together. Shred chicken directly in the pot. Mix until creamy and smooth.
Serve hot with desired toppings.

Notes

Swap cream cheese with sour cream for a lighter variation.

Add jalapeños or cayenne for extra spice.

If overcooked, it still tastes great and makes excellent leftovers.

Freezes well up to 3 months; reheat gently with a splash of broth or water.

Prep Time: 10 minutes
Cook Time: 6–8 hours on LOW (or 4 hours on HIGH)
Category: Main Course
Method: Slow Cooker / Crockpot
Cuisine: American