Description
This Crockpot White Chicken Chili is creamy, hearty, and made with tender chicken, beans, corn, Rotel, and cream cheese for an easy slow cooker dinner.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 ounce taco seasoning
- 1 ounce ranch seasoning mix
- 15 ounces canned black beans undrained
- 15 ounces canned corn undrained
- 10 ounces canned Rotel tomatoes with green chiles undrained
- 8 ounces cream cheese
Instructions
- Place chicken breasts in the bottom of the Crock Pot.
- Top with black beans, corn, and Rotel tomatoes.
- Sprinkle taco seasoning and ranch seasoning over the top.
- Place cream cheese on top.
- Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Remove chicken, shred with two forks, and stir chili to incorporate cream cheese.
- Return shredded chicken to the slow cooker and stir before serving.
Notes
- Cream cheese can be added at the end if softened first.
- Use an immersion blender to smooth any lumps.
- Add chicken broth to thin if desired.
- Reheat with a splash of water for best texture.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 397
- Sugar: 2g
- Sodium: 737mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 67mg