Crockpot White Chicken Chili – Easy, Creamy & Hearty
This Crockpot White Chicken Chili is a creamy, one-pot wonder packed with tender chicken, black beans, corn, and zesty ranch flavor. Perfect for beginner cooks and cozy nights!
Ingredients
- 2 large chicken breasts
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, undrained
- 1 can 10 oz Rotel tomatoes with green chilis, undrained
- 1 packet ranch seasoning mix
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- ½ cup water
- 8 ounces cream cheese block, not whipped
Toppings (optional):
- Shredded cheese
- Sour cream
- Diced avocado
- Fresh chopped tomatoes
- Fritos or tortilla chip
Instructions
- Spray the bottom of your crockpot with nonstick cooking spray.
- Place chicken breasts into the crockpot.
- Add black beans, corn, Rotel, ranch seasoning, cumin, chili powder, onion powder, and water. Stir to combine.
- Place the block of cream cheese on top—do not stir.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
- Remove lid and shred chicken with two forks directly in the crockpot.
- Stir until cream cheese is fully melted and mixed in.
- Serve hot and top with your favorite toppings.
Notes
To make this Crockpot White Chicken Chili spicier, add jalapeños or use spicy Rotel. For a variation, swap black beans for cannellini beans.