Normally, when we think of chili, we think traditional chili, like my Easy Texas Chili. But today, I’m posting this super easy and Oh-So-Yummy Crockpot White Chicken Chili Recipe.
This thick and rich chili is the ultimate comfort food. It’s made with delicious ingredients that are just thrown in the crockpot and results in a delicious, hearty meal that is perfect for a chilly Fall or Winter evening.
I say Fall or Winter because chili is traditionally a cool weather meal, but this is a recipe you’ll want to be making year round, even after it warms up.
The flavors of this chili blend together so well and tastes nothing like regular chili. It’s a combination of tender, shredded chicken in a rich, creamy broth that has a stick-to-your-ribs-goodness!
And once you add those delicious toppings…fresh avocado, tortilla chips and yummy cheese (Colby jack’s my fav!), it’s even better!!
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Easy Crockpot white chicken chili
For this recipe, you will need chicken breasts, white beans (or black beans), canned corn, Rotel tomatoes, Ranch dressing mix (I accidentally got Ranch dip, but it worked.), chicken broth, cumin (or comino), onion powder, chili powder and cream cheese.
Throw everything in the ole crockpot, turn it on low for 6-8 hours and let it cook! Almost seems too simple…doesnt it?!
Before serving, take the chicken breast out, shred with a fork and add it back to the crockpot.
Serve with your favorite toppings like shredded cheese and avocados, if desired. We prefer to eat white chicken chili with tortilla chips, but cornbread would also be awesome to serve with this dish.
*I’ve used store brand cream cheese and Philadelphia cream cheese and I’ve found that the Philadelphia melts smoother than the store brand. If the small lumps bother you, definitely go with the name brand, however, using a store brand will not affect the tastes. I couldn’t tell the difference.
*Cut your cream cheese up into small blocks for easier melting.
*If you use black beans, make sure you drain and rinse them before adding to the recipe.
*If you want a thicker soup, mash or puree some of the white beans and then add them to the soup.
If you’d prefer to make easy white chicken chili on the stove top instead, follow these directions:
1. Boil and shred chicken (or you can use rotisserie chicken (shredded).
2. Add chicken, along with all the other ingredients, to a large pot and bring to a boil.
3. Reduce heat and simmer for 20-30 minutes.
4. Serve with desired toppings.
- 2 lbs chicken breast
- 2 15 oz cans white beans (I used Navy beans)
- 2 10 oz cans of diced tomatoes with chilis (Rotel)
- 2 15.25 cans of corn, drained.
- 1 pkg. Ranch dressing mix (I've used dip and it works ok, too)
- 1 32 oz box of chicken broth (or 2 14.5 oz cans)
- 1 tsp cumin (aka..comino)
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 8 oz pkg cream cheese (preferably Philadelphia)
- Put all the ingredients into the crockpot.
- Cook on low for about 6-7 hours.
- Before serving, remove chicken onto a plate, shred it with two forks and add back to the chili.
- Serve with your favorite toppings and ENJOY!