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Creamy Dump-and-Go Crockpot White Chicken Chili

A close-up of a bowl of creamy crockpot white chicken chili topped with shredded chicken, sour cream, and fresh cilantro.
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This creamy crockpot white chicken chili is simple to make. You put the ingredients in your slow cooker and let it cook for a comforting, hearty meal perfect for busy weeknights.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can mild diced green chiles with jalapeno, undrained
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chiles, undrained
  • 1 (15 ounce) can creamed corn, undrained
  • 1 (4 ounce) package cream cheese, cut into cubes
  • 4 cups low sodium chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Top the chicken with the cannellini beans, Great Northern beans, diced green chiles, Ro-Tel, and creamed corn.
  3. Pour the chicken broth over the ingredients.
  4. Sprinkle the dry ranch seasoning mix, cumin, oregano, and pepper over everything.
  5. Place the cubes of cream cheese on top. Do not stir.
  6. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  7. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  8. Stir well until the cream cheese has melted and the chili is creamy.
  9. Taste and adjust seasonings if needed.
  10. Serve hot with your favorite chili topping ideas.

Notes

  • For a thicker chili, remove about 1 cup of the chili mixture (mostly broth) during the last 30 minutes of cooking, blend it until smooth, and stir it back into the slow cooker.
  • If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce with the other spices.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to three months.

Nutrition

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