When the weather turns colder, my family loves to make slow cooker meals. One of our favorites is White Chicken Chili. I don't have a long story to share about this recipe, so I will just get right to it. I hope that you enjoy!
Ingredients
3 Chicken Breasts - We used frozen, but you can use fresh
1 can Whole Kernal Corn, drained
1 can Black Beans, drained and rinsed
1 can Ro-Tel
1 can Diced Tomatoes, partially drained - Drain about half of the liquid
Approximately 3/4 Ranch Seasoning Packet - You can use more or less depending on your tastes
8 oz. Cream Cheese
Garlic Powder, Chili Powder, and Cumin - The amounts will depend on your preferences for heat.
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| Ingredients needed for White Chicken Chili. |
Directions
Place chicken breasts in a slow cooker. We use the Crock-Pot 8-Quart Multi-Use XL Express Crock.
Add all contents from the cans (corn, beans, Ro Tel, tomatoes) and the Ranch packet.
Sprinkle in garlic, chili, and cumin powders to taste.
Stir all ingredients.
Top with cream cheese.
Heat on high for 4 hours. Increase the time if you use a lower heat setting.
Stir cream cheese into the mixture.
Remove chicken breasts.
Shred the chicken. We like to use the Kitchen Aid Mixer for fast shredding.
Return to pot, stir, and serve.
I recommend topping with shredded cheddar cheese and eating with crackers.
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| Add the ingredients to the slow cooker. |
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| Top with Ranch packet. |
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| Mix all ingredients before cooking. |
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| Top with cream cheese. |
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| Top with shredded cheddar for an added tasty treat. |
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Slow Cooker White Chicken Chili
Equipment
- Slow Cooker
Ingredients
- 3 Chicken breasts boneless, skinless
- 1 can Whole kernel corn drained
- 1 can Black Beans drained, rinsed
- 1 can Rotel
- 1 can Diced tomatoes partially drained
- ΒΎ packet Ranch seasoning
- 8 oz Cream cheese
- Garlic Powder to taste
- Chili Powder to taste
- Cumin to taste
Instructions
- Place chicken in slow cooker. Add Rotel, corn, beans, tomatoes, and Ranch seasoning.
- Sprinkle in garlic powder, chili powder, and cumin to taste.
- Stir all ingredients.
- Top with cream cheese.
- Cover and heat on high for 4 hours or on low for 6 hours.
- Stir cream cheese into mixture.
- Remove chicken breasts and shred.
- Return chicken to chili, stir, and serve.
Oh my goodness this looks so yummy. Totally wanna try this recipe.
It truly is tasty! Let me know if you try it and how it turns out.
This looks so good!!
It really, really is!
I cannot wait to make this!!
Let me know how it turns out!
Man! So easy and so yummy!
Yesss!! It’s so good.
This looks amazing. I love chili.