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Crockpot White Chicken Chili

This creamy Crockpot White Chicken Chili combines tender shredded chicken, black beans, corn, tomatoes with green chiles, ranch seasoning, warm spices, and cream cheese. It is an easy slow-cooker dinner with only 10 minutes of preparation.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course: Dinner, Main Course, Soup
Cuisine: American, Tex-Mex Inspired
Ingredients Equipment Method Notes

Ingredients
  

White Chicken Chili
  • 2 large boneless skinless chicken breasts
  • 1 can black beans drained and rinsed
  • 1 can corn undrained
  • 1 10-ounce can diced tomatoes with green chiles such as Rotel; undrained
  • 1 packet ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1/2 cup water
  • 8 ounces cream cheese one block
Optional Toppings
  • shredded cheese for serving
  • sour cream for serving
  • avocado diced or sliced
  • fresh tomatoes diced
  • Fritos or tortilla chips for serving

Equipment

  • Slow cooker or crockpot
  • Nonstick cooking spray
  • Can opener
  • Measuring cups and spoons
  • Two forks or meat-shredding claws
  • Large spoon or ladle

Method
 

Assemble the Chili
  1. Lightly coat the bottom and sides of the slow cooker with nonstick cooking spray.
  2. Place the chicken breasts in a single layer on the bottom of the slow cooker.
  3. Add the drained and rinsed black beans, undrained corn, undrained tomatoes with green chiles, ranch seasoning, cumin, chili powder, onion powder, and water.
  4. Stir the ingredients around the chicken until evenly distributed.
  5. Place the block of cream cheese on top of the ingredients. Do not stir it into the chili.
Slow Cook
  1. Cover and cook on LOW for 6–8 hours or on HIGH for approximately 4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Shred and Finish
  1. Remove the lid and shred the chicken directly in the slow cooker using two forks, or transfer it to a plate, shred it, and return it to the chili.
  2. Stir thoroughly until the softened cream cheese is fully incorporated and the chili is creamy and evenly combined.
  3. Ladle the chili into bowls and serve hot with shredded cheese, sour cream, avocado, fresh tomatoes, Fritos, or tortilla chips.

Notes

  • Yield: The original recipe does not provide a serving yield, so no estimated number has been added.
  • Chicken doneness: The chicken is ready when it is tender, easy to shred, and reaches 165°F (74°C) in the thickest part.
  • Cream cheese: Place the cream cheese on top before cooking and stir it into the chili only after the chicken is fully cooked.
  • Cooking time: Cook on LOW for 6–8 hours or on HIGH for approximately 4 hours. Slow cookers vary, so check the chicken for doneness.
  • Consistency: The chili thickens as it cools. Add a small amount of water or chicken broth if a thinner consistency is preferred.
  • Spice level: Use mild, medium, or hot tomatoes with green chiles according to your preferred heat level.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
  • Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of water or broth if needed.
  • Freezing: Freeze cooled chili in a freezer-safe container for up to 3 months. The dairy may separate slightly after thawing but should become creamy again when stirred during reheating.