There is nothing quite like coming home to the smell of a warm dinner waiting for you. It makes the whole house feel cozy and inviting. If you are looking for a meal that is simple to prepare but tastes like you spent hours in the kitchen, this Crockpot White Chicken Chili is the answer. It is rich, creamy, and packed with flavor.
I know how busy life can get during the week. Between work, errands, and family time, cooking a big meal is often the last thing on your mind. That is why I rely on recipes that allow me to just toss everything into the slow cooker and walk away. This Creamy White Chicken Chili fits that description well. It requires minimal prep work and uses pantry staples you likely already have on hand.
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Why You’ll Love This Recipe
You are going to enjoy this recipe for so many reasons. First, it is genuinely effortless. You do not need to sauté onions or brown meat beforehand. It is a true dump and go meal that saves you time and energy. The combination of tender chicken and soft beans creates a satisfying texture that everyone at the table will enjoy.
Another reason this is the Best White Chicken Chili Recipe to keep in your rotation is its versatility. You can adjust the spice level to suit your taste or load it up with your favorite toppings. It is mild enough for kids but can be dressed up with jalapeños for adults who like heat. The addition of ranch seasoning gives it a zesty kick that pairs wonderfully with the rich cream cheese.
This dish is also budget friendly. Using canned beans and corn helps stretch the meal further, making it a smart choice for feeding a family or a group of friends. Plus, the leftovers taste even better the next day after the flavors have had time to meld together in the fridge. It really is a White Chicken Chili Slow Cooker Easy solution for any night of the week.
Ingredients
To make this Crockpot White Chicken Chili, you will need a few simple ingredients. Everything comes together to create a thick and hearty bowl of comfort food.
- 3 skinless and boneless chicken breasts (about 1.5 pounds total)
- 1 can (14.5 oz) chicken broth
- 1 can (14.5 oz) petite diced tomatoes (do not drain)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (do not drain)
- 1 packet ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 8 ounces cream cheese (cubed)
Step-By-Step Instructions
Step 1: Prepare The Slow Cooker
Start by getting your slow cooker ready. Spray the insert with a light coating of cooking spray to prevent sticking. This makes cleanup much easier later on. Take your chicken breasts and lay them flat on the bottom of the pot.
Step 2: Add The Vegetables And Broth
Next, pour in the chicken broth. It adds a savory liquid base for the chili. Add the can of petite diced tomatoes along with their juices. Do not drain the tomatoes because that liquid has a lot of great flavor. Add the drained and rinsed black beans. Finally, pour in the can of corn. Make sure to include the liquid from the corn can as well, as the starch helps thicken the chili later.
Step 3: Season The Chili
Now it is time to add the flavor. Sprinkle the entire packet of ranch seasoning mix over the chicken and vegetables. This secret ingredient adds a tangy and herby profile that makes this Creamy White Chicken Chili so special. Add the chili powder, garlic powder, cumin, and kosher salt. Give everything a gentle stir to mix the spices with the liquid and vegetables.
Step 4: Add Cream Cheese
Take your block of cream cheese and cut it into small cubes. You should aim for about 8 to 12 pieces. Scatter these cubes over the top of the mixture in the slow cooker. There is no need to stir them in yet. They will melt down slowly as the chili cooks.
Step 5: Cook Low And Slow
Place the lid on the slow cooker. Set the heat to LOW and let it cook for 7 to 8 hours. This long cooking time ensures the chicken becomes incredibly tender and easy to shred. The flavors will also have plenty of time to marry together.
Step 6: Shred And Serve
Once the cooking time is up, remove the chicken breasts from the pot and place them on a cutting board or plate. Use two forks to shred the meat. It should fall apart very easily. Return the shredded chicken to the slow cooker. Stir everything together vigorously. You want to make sure the melted cream cheese blends completely with the broth to create a smooth, white sauce. Serve warm with your favorite toppings.
How To Store Leftovers
If you have leftovers, you are in luck. This Crockpot White Chicken Chili reheats beautifully. Allow the chili to cool down slightly before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. The sauce might thicken a bit as it sits in the fridge, but that just makes it even creamier.
When you are ready to eat, you can reheat individual portions in the microwave. Stir it halfway through heating to ensure it warms evenly. You can also reheat larger batches on the stove over medium low heat. Add a splash of extra chicken broth or water if it looks too thick.
I generally do not recommend freezing this specific recipe. Dairy based soups and chilis often change texture when frozen and thawed. The cream cheese can separate and become grainy, which affects the smooth mouthfeel you want in a Creamy White Chicken Chili. If you want to make a freezer meal kit, combine the raw chicken, beans, corn, and spices in a freezer bag. Freeze that bag, then thaw and add it to the slow cooker with fresh broth and cream cheese when you are ready to cook.
Tips
Use full fat cream cheese for the best results. It melts much smoother than low fat versions and gives the chili a richer taste. If you are worried about the cream cheese taking too long to melt, you can microwave the cubes for about 20 seconds before adding them to the pot in the final step, or just let them cook on top as directed.
For the corn, feel free to use yellow, white, or a blend. The sweetness of the corn balances the savory ranch spices nicely. Remember to keep the liquid from the can of corn. It adds moisture and a little sweetness that rounds out the flavor profile of this Crockpot White Chicken Chili.
If you prefer a thicker chili, you can smash some of the black beans against the side of the slow cooker before serving. This releases starch from the beans and naturally thickens the liquid without needing flour or cornstarch. It is a simple trick that works wonders for texture.
You can adjust the spice level easily. If your family loves heat, add a can of diced green chilies or some chopped jalapeños right at the beginning. You could also use a spicy version of diced tomatoes with green chilies instead of the plain petite diced tomatoes.
Conclusion
This Crockpot White Chicken Chili is sure to become a regular request in your home. It delivers big flavor with very little effort, which is exactly what we all need on busy days. The creamy broth, tender chicken, and zesty spices create a bowl of comfort that warms you up from the inside out.
Whether you serve it with crunchy tortilla chips, fresh avocado, or a sprinkle of sharp cheddar cheese, it is a meal that feels complete. It is the Best White Chicken Chili Recipe for anyone who wants good food without the hassle. Give it a try this week and enjoy a delicious homemade dinner with your loved ones.
FAQ
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts for this Crockpot White Chicken Chili. However, you may need to increase the cooking time by 30 to 60 minutes to ensure the chicken is cooked through. Frozen chicken releases more water, so the chili might be slightly thinner.
Is this recipe gluten free?
This recipe can be gluten free, but you must check your ranch seasoning packet. Some brands use flour as a thickener or anti-caking agent. Ensure your spices and other canned goods are certified gluten free if you have an allergy.
Can I cook this on high heat?
You can cook this on HIGH for 3 to 4 hours if you are short on time. However, cooking chicken on LOW generally results in more tender meat that shreds easier. If cooking on high, check the chicken early to make sure it does not dry out.
What else can I serve with this?
This White Chicken Chili Slow Cooker Easy meal goes great with cornbread, a fresh green salad, or over rice for a heartier portion. A topping bar with sour cream, cilantro, and lime wedges is also a fun way to serve it at parties.
Creamy Crockpot White Chicken Chili
This creamy Crockpot White Chicken Chili is an effortlessly delicious meal perfect for busy weeknights. Featuring tender chicken, hearty beans, and a zesty ranch-infused cream sauce, it’s a comforting dish that tastes like it cooked all day with minimal prep.
Requirements
Ingredients
Instructions
- Spray the slow cooker insert with a light coating of cooking spray to prevent sticking. Lay chicken breasts flat on the bottom of the pot.
- Pour in the chicken broth. Add the can of petite diced tomatoes along with their juices. Add the drained and rinsed black beans. Finally, pour in the can of corn, including its liquid.
- Sprinkle the entire packet of ranch seasoning mix, chili powder, garlic powder, cumin, and kosher salt over the chicken and vegetables. Give everything a gentle stir.
- Cut the cream cheese into 8 to 12 cubes and scatter them over the top of the mixture. Do not stir them in yet.
- Place the lid on the slow cooker. Set the heat to LOW and let it cook for 7 to 8 hours.
- Once cooked, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker. Stir vigorously until the melted cream cheese blends completely with the broth to create a smooth, white sauce. Serve warm.
Notes
Use full fat cream cheese for best results and smoother melting. If worried about melting time, you can microwave the cubes for about 20 seconds before adding them.
Keep the liquid from the can of corn; it adds moisture and a touch of sweetness that rounds out the flavor.
For a thicker chili, smash some of the black beans against the side of the slow cooker before serving to naturally thicken the liquid.
Adjust the spice level by adding a can of diced green chilies or chopped jalapeños at the beginning if your family enjoys heat.
Allow the chili to cool slightly before transferring leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or larger batches on the stove over medium-low heat. Add a splash of extra chicken broth or water if it seems too thick.
It is generally not recommended to freeze this recipe, as dairy-based soups and chilis often change texture when frozen and thawed, causing the cream cheese to separate.
Nutrition
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