Description
This Slow Cooker White Chicken Chili recipe is a creamy, flavorful dish that’s both hearty and comforting. Made with tender shredded chicken, beans, corn, and a blend of spices, it’s all brought together with cream cheese for a velvety finish. The slow cooker does most of the work, making it a perfect no-fuss meal for any occasion. Garnish with cheddar cheese, crispy bacon, and green onions for a crowd-pleasing dinner!
Ingredients
Scale
Chili Base
- 2 boneless, skinless chicken breasts
- 1 large onion, diced
- 1 cup frozen corn
- 1 (17-ounce) can red beans, drained and rinsed
- 1 (19-ounce) can diced tomatoes and green chilies, undrained
- 1 cup chicken broth
- ½ cup ranch salad dressing
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (8-ounce) package cream cheese
Garnishes (Optional)
- 1½ cups shredded cheddar cheese
- ½ cup chopped bacon
- Sliced green onions
Instructions
- Layer Ingredients: Place the chicken breasts at the bottom of your slow cooker. Add the onion, frozen corn, red beans, diced tomatoes, chicken broth, ranch dressing, cumin, chili powder, salt, and black pepper. Stir to combine.
- Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker, shred them with two forks, and return the shredded chicken to the pot.
- Add Cream Cheese: Cube the cream cheese and stir it into the chili. Cover and cook on low for an additional 30 minutes or until the cream cheese has melted completely.
- Prepare Garnishes: While the cream cheese melts, fry the chopped bacon in a skillet until crispy. Set aside.
- Serve: Give the chili a final stir and ladle into bowls. Garnish with shredded cheddar cheese, crispy bacon, and sliced green onions. Serve hot.
Notes
- Spice Level: Adjust the chili powder or add diced jalapeños for a spicier chili.
- Bean Variations: Substitute red beans with black beans, cannellini beans, or chickpeas for a different twist.
- Dairy-Free Option: Replace ranch dressing with a dairy-free alternative and use coconut cream or vegan cream cheese instead of regular cream cheese.
- Make-Ahead and Storage: This chili tastes even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 150