There is something undeniably special about walking into a kitchen that smells like a slow-cooked meal. It brings a sense of calm to a busy day. If you are looking for that feeling, this **Crockpot White Chicken Chili** is exactly what you need.
We all have those days where cooking feels like a chore. You want something homemade, but you do not have the energy to stand over a stove. That is where this recipe comes in handy.
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Why You’ll Love This Recipe
First and foremost, this is a true “dump and go” recipe. You do not need to brown the chicken beforehand. You do not need to sauté onions. You simply toss everything in.
This makes it the **Best White Chicken Chili Recipe** for beginners. You do not need fancy equipment or advanced cooking skills. If you can open a can, you can make this meal.
Another reason to love this dish is the creamy texture. The addition of cream cheese at the end transforms the broth into a velvety, luxurious sauce. It coats every bean and piece of chicken.
It is also incredibly budget-friendly. Beans and chicken breasts are accessible ingredients that go a long way. You can feed a large family without breaking the bank.
This recipe is also versatile. You can adjust the spice level to suit your taste. If you have kids who are sensitive to heat, you can stick to mild salsa verde and tomatoes.
If you love spicy food, you can ramp it up. Add some chopped jalapeños or extra cayenne pepper. The base of this **Crockpot White Chicken Chili** handles heat very well.
Let’s not forget about the leftovers. This chili tastes even better the next day. The flavors have more time to meld together in the fridge.
It is also a great meal prep option. You can make a big batch on Sunday and enjoy it for lunch throughout the week. It reheats beautifully in the microwave.
Finally, it is a crowd-pleaser. Whether you are hosting a football watch party or a casual dinner with friends, this **White Chicken Chili Slow Cooker Easy** recipe always gets compliments.
Ingredients
The beauty of this recipe lies in its simplicity. You can find everything you need at your local grocery store. Here is what you will need to gather.
- 3 boneless chicken breasts
- 1 can black beans (15 oz – drained and rinsed)
- 1 can great northern beans (15 oz – not drained)
- 1 can Diced Tomatoes with Green Chilis (10 oz can)
- 1 cup salsa verde
- 1 pkg Ranch Seasoning Packet
- 1/2 onion (chopped)
- 2 tsp cumin
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 cup Chicken Broth
- 8 oz cream cheese
- 1/2 cup chopped cilantro
Let’s talk about the chicken. Boneless, skinless breasts work best here because they shred easily. However, you could use boneless thighs if you prefer darker meat.
The beans are important for texture. Black beans add a nice earthiness and color contrast. Rinsing them prevents the chili from turning a muddy gray color.
Great Northern beans are essential for that classic white chili look. Note that we do not drain these. The starchy liquid in the can helps thicken the soup naturally.
The can of diced tomatoes with green chilis adds a lot of flavor. You might know this by the brand name Rotel. It provides a nice acidity to balance the cream cheese.
Salsa verde is made from tomatillos. It adds a bright, tangy zest that cuts through the richness. Choose a mild or medium jar depending on your heat preference.
The ranch seasoning packet is the star. It contains dried herbs like dill, parsley, and onion powder. It brings the whole dish together in a way you wouldn’t expect.
For the cream cheese, full fat melts the best. It creates that smooth, silky consistency we all love in a good **Crockpot White Chicken Chili**.
Step-By-Step Instructions
Making this **Crockpot White Chicken Chili** is incredibly straightforward. It requires minimal effort but delivers maximum flavor. Follow these simple steps for a delicious meal.
Step 1: Combine Ingredients
Start by placing your chicken breasts at the bottom of the slow cooker. This ensures they stay submerged in the liquid and cook evenly.
Next, pour in the drained black beans and the undrained Great Northern beans. Add the can of diced tomatoes with green chilis and the salsa verde.
Toss in the chopped onion, minced garlic, cumin, salt, pepper, and the dry ranch seasoning packet. Pour the chicken broth over everything.
Do not add the cream cheese or cilantro just yet. We will save those for the end to preserve their fresh flavor and texture.
Step 2: Cook The Chili
Place the lid securely on your crockpot. You have two options for cooking time depending on your schedule. You can cook on low for 6 to 8 hours.
If you are in a rush, you can cook on high for 3 to 4 hours. Low and slow is usually preferred for the tenderest chicken, but high works fine too.
As it cooks, your kitchen will start to smell amazing. The cumin and ranch spices will fill the air with a savory aroma.
Step 3: Shred The Chicken
Once the cooking time is up, carefully remove the chicken breasts from the pot. They should be very tender and falling apart.
Place them on a cutting board or a plate. Use two forks to shred the meat into bite-sized pieces. You can make the shreds as thick or fine as you like.
Return the shredded chicken back to the slow cooker. Stir it around so it mixes well with the beans and the broth.
Step 4: Add The Cream Cheese
Now it is time to make it creamy. Cut your block of cream cheese into smaller cubes. This helps it melt faster and more evenly.
Add the cream cheese cubes to the crockpot. Cover it again with the lid. Cook on low for another 30 minutes or on high for about 15 minutes.
You want the cream cheese to be fully melted and hot. It might look a little separated at first, but do not worry.
Step 5: Stir and Serve
Remove the lid and give everything a good stir. As you whisk it, the cream cheese will blend with the broth to create a rich, white sauce.
Stir in the chopped cilantro for a burst of fresh color and flavor. Ladle the hot **Crockpot White Chicken Chili** into bowls and add your favorite toppings.
How To Store Leftovers
Storing this chili is very easy. In fact, many people say it tastes better the next day after the flavors have had time to marry.
Allow the chili to cool down completely before putting it away. Do not leave it out at room temperature for more than two hours for safety reasons.
Transfer the chili to an airtight container. You can store it in the refrigerator for up to 5 days. It makes for a fantastic quick lunch.
To reheat, simply place a portion in a microwave-safe bowl. Cover it with a paper towel to prevent splatter. Heat in 30-second intervals, stirring in between.
You can also reheat it on the stove. Place the chili in a saucepan over medium-low heat. Stir frequently until it is warmed through.
If the chili has thickened up too much in the fridge, add a splash of chicken broth or milk. This will help loosen the sauce back to its original consistency.
Can you freeze this **Crockpot White Chicken Chili**? Yes, but with a small caveat. Dairy-based soups can sometimes separate when frozen and thawed.
If you plan to freeze it, I recommend doing so before adding the cream cheese. Freeze the base soup in a freezer-safe bag or container for up to 3 months.
When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove and stir in the fresh cream cheese just before serving.
Tips
Here are a few tips to make sure your **Crockpot White Chicken Chili** turns out amazing every single time.
First, soften your cream cheese. Before adding it to the pot in step 4, let the block sit on the counter for about 20 minutes. Room-temperature cheese melts much smoother.
If you want to shred the chicken quickly, use a hand mixer. Place the cooked chicken in a deep bowl and use the beaters on low speed. It shreds the meat in seconds.
Be careful not to overcook the chicken. If you leave it in the slow cooker for too long, say 10 hours, the texture can become mushy. Stick to the recommended times.
Consider your toppings carefully. Since this is a creamy and rich soup, acidic or crunchy toppings work best. Try lime wedges, tortilla strips, or fresh avocado.
If you prefer a thicker chili, you can mash some of the beans against the side of the pot before serving. This releases starch and thickens the liquid naturally.
For those who love corn, adding a cup of frozen corn kernels or drained canned corn adds a nice sweetness and crunch. It fits perfectly with the southwest flavors.
Adjust the salt at the end. The ranch packet, broth, and canned beans all contain salt. Taste your **Creamy White Chicken Chili** before serving and add more salt only if needed.
If you cannot find Great Northern beans, you can substitute Cannellini beans or Navy beans. They are all white beans with similar textures and will work just fine.
Make sure to rinse the black beans well. The liquid in black bean cans is dark and inky. If you add it to the pot, it will turn your white chili into a gray chili.
Conclusion
This **Crockpot White Chicken Chili** is bound to become a regular in your dinner rotation. It checks all the boxes for a great family meal.
It is easy to prepare, budget-friendly, and packed with comforting flavors. The combination of ranch seasoning, tender chicken, and cream cheese is simply delightful.
Whether it is a rainy Tuesday or a chilly Sunday afternoon, a bowl of this chili warms you from the inside out. It is home cooking at its finest.
Do not forget to serve it with some crusty bread or warm cornbread on the side. They are perfect for soaking up that delicious, creamy broth.
I hope you enjoy making this **Best White Chicken Chili Recipe** as much as I do. Gather your ingredients and get that slow cooker running.
If you try this recipe, leave a comment below. I would love to hear how it turned out for you and what toppings you chose.
FAQ
Here are some common questions about making this delicious slow cooker meal.
Can I Put Frozen Chicken in the Crockpot?
It is generally recommended to use thawed chicken in a slow cooker for food safety reasons. Frozen chicken keeps the temperature in the danger zone for too long. Thaw it in the fridge first.
Is This Recipe Gluten-Free?
Most of the ingredients are naturally gluten-free. However, you must check the ranch seasoning packet. Some brands use wheat as a filler. Ensure your packet is certified gluten-free.
Can I Make This on the Stove?
Yes, you can. Simmer all ingredients (except cream cheese and cilantro) in a large pot for about 30 to 40 minutes until chicken is cooked. Shred chicken, add cream cheese, and stir until melted.
Can I Use Rotisserie Chicken?
Absolutely. If using cooked rotisserie chicken, reduce the cooking time. You only need to heat the beans and broth for about 2 hours on low, then add the chicken and cheese.
How Can I Make It Spicier?
To add heat to your **Crockpot White Chicken Chili**, use a hot salsa verde or add diced jalapeños with the seeds included. A dash of cayenne pepper works wonders too.
Crockpot White Chicken Chili
This Crockpot White Chicken Chili is easy to prepare, budget-friendly, and packed with comforting flavors. The combination of ranch seasoning, tender chicken, and cream cheese is simply delightful, making it a crowd-pleaser for any occasion.
Requirements
Ingredients
Instructions
- Start by placing your boneless chicken breasts at the bottom of the slow cooker. This ensures they stay submerged in the liquid and cook evenly.
- Next, pour in the drained black beans and the undrained Great Northern beans. Add the can of diced tomatoes with green chilis and the salsa verde.
- Toss in the chopped onion, minced garlic, cumin, salt, pepper, and the dry ranch seasoning packet. Pour the chicken broth over everything.
- Place the lid securely on your crockpot. You have two options for cooking time depending on your schedule. You can cook on low for 6 to 8 hours. If you are in a rush, you can cook on high for 3 to 4 hours. Low and slow is usually preferred for the tenderest chicken, but high works fine too.
- Once the cooking time is up, carefully remove the chicken breasts from the pot. They should be very tender and falling apart. Place them on a cutting board or a plate. Use two forks to shred the meat into bite-sized pieces. You can make the shreds as thick or fine as you like. Return the shredded chicken back to the slow cooker.
- Now it is time to make it creamy. Cut your block of cream cheese into smaller cubes. This helps it melt faster and more evenly. Add the cream cheese cubes to the crockpot. Cover it again with the lid. Cook on low for another 30 minutes or on high for about 15 minutes. You want the cream cheese to be fully melted and hot. It might look a little separated at first, but do not worry.
- Remove the lid and give everything a good stir. As you whisk it, the cream cheese will blend with the broth to create a rich, white sauce.
- Stir in the chopped cilantro for a burst of fresh color and flavor. Ladle the hot Crockpot White Chicken Chili into bowls and add your favorite toppings.
Notes
Softening your cream cheese before adding it to the pot helps it melt much smoother.
If you want to shred the chicken quickly, use a hand mixer. Place the cooked chicken in a deep bowl and use the beaters on low speed. It shreds the meat in seconds.
Be careful not to overcook the chicken. If you leave it in the slow cooker for too long, the texture can become mushy. Stick to the recommended times.
Consider your toppings carefully. Since this is a creamy and rich soup, acidic or crunchy toppings work best. Try lime wedges, tortilla strips, or fresh avocado.
If you prefer a thicker chili, you can mash some of the beans against the side of the pot before serving. This releases starch and thickens the liquid naturally.
For those who love corn, adding a cup of frozen corn kernels or drained canned corn adds a nice sweetness and crunch. It fits perfectly with the southwest flavors.
Adjust the salt at the end. The ranch packet, broth, and canned beans all contain salt. Taste your Creamy White Chicken Chili before serving and add more salt only if needed.
If you cannot find Great Northern beans, you can substitute Cannellini beans or Navy beans. They are all white beans with similar textures and will work just fine.
Make sure to rinse the black beans well. The liquid in black bean cans is dark and inky. If you add it to the pot, it will turn your white chili into a gray chili.
Nutrition
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Sugar
Fat
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