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This creamy, filling slow cooker chili features shredded chicken, black beans, ranch seasoning, cream cheese, Rotel tomatoes, and more for a flavorful and comforting meal. Easy prep and cook in the crockpot for a delicious family-friendly dinner.

Ingredients

Scale
  • 2 large chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, undrained
  • 10 ounces can Rotel tomatoes with green chilis, undrained
  • 1 packet ranch seasoning
  • 1 teaspoon ground cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon onion powder
  • ½ cup water
  • 8 ounces cream cheese

Instructions

  1. Lightly spray bottom of crockpot with nonstick cooking spray.
  2. Place 2 large chicken breasts in the crockpot.
  3. Drain and rinse the can of black beans.
  4. Add drained black beans, the undrained can of corn, undrained Rotel tomatoes, ranch seasoning, ground cumin, chili powder, onion powder, and ½ cup water to the crockpot; gently stir to combine.
  5. Nestle an 8-ounce block of cream cheese on top of the ingredients without stirring.
  6. Cook on LOW for 6–8 hours or on HIGH for about 4 hours, keeping the lid closed.
  7. Remove cooked chicken breasts, shred with forks, return shredded chicken to the crockpot.
  8. Stir until the cream cheese is fully melted and the chili is smooth and combined.

Notes

Use the entire cans of corn and Rotel tomatoes including the juices to help cook chicken and build chili broth., Do not stir in the cream cheese initially; place on top to melt and stir in at the end for creamy texture., Use leftover shredded or rotisserie chicken to reduce cooking time., Top with shredded cheese, sour cream, avocado slices, and tortilla chips for serving., Avoid opening the crockpot lid during cooking to maintain temperature and cooking time.

Nutrition

Find it online: https://gingerbaking.com/white-chicken-chili-recipe/