White Chicken Chili Recipe
This White Chicken Chili is the ultimate comfort food! You’ll love how filling, flavorful, and creamy this slow cooker chili is for meals. It’s filled with ingredients like shredded chicken, black beans, ranch seasoning, cream cheese, Rotel and so much more. This is one easy dinner recipe you do NOT want to miss out on!
You may also like my chili mac recipe or a bowl of lasagna soup.
Why You’ll Love This White Chili Recipe!
- A Fall Favorite Recipe. It’s perfect to enjoy while watching football, comfort food to enjoy on cooler nights, and an easy dinner when you’re busy running around for all the fun fall events.
- Hearty and Satisfying. There’s nothing like digging into a warm and delicious bowl of chili after a long day! It’s packed with protein from the black beans and shredded chicken, so it’ll fill you up after just one hearty bowl.
- Great Flavor. It’s super creamy from the block of cream cheese and the flavors of the Ranch seasoning, Rotel, corn, and seasonings.
- Easy to Make Weeknight Dinner. This recipe checks ALL of the right boxes when it comes to an easy weeknight dinner! When I’m busy running around with the kids or shopping for Halloween candy, I love knowing that my Crockpot is doing all the work for me.
Ingredients
This easy weeknight chili recipe relies on easy-to-find ingredients and pantry staples.
- Chicken breasts: Use boneless, skinless breasts which require no additional prep.
- Black beans: Canned black beans make this a true dump-and-cook meal but you can also use cooked from scratch beans if you prefer. You will need 1 1/2 cups of beans.
- Corn: Add the whole can, including the liquid. It will cook to create a delicious base for the white chicken chili.
- Rotel Tomatoes: These seasoned diced tomatoes with green chilies add a boost of flavor to the chili.
- Ranch seasoning: This dry seasoning mix works perfectly for adding flavor.
- Spices: Cumin, chili powder, and onion powder give it the ultimate taste of chili!
- Cream cheese: Adds the perfect tang and creaminess to this white chili recipe.
Tips & Variations
- Use the Juices. While you want to drain the beans, you will be adding the entire can of corn and tomatoes to the chili. This adds liquid to help the chicken cook and creates the perfect chili consistency.
- Don’t Stir in the Cream Cheese. Place the cream cheese on top of the other ingredients and don’t mix it in. As it slowly cooks, the cream cheese will melt and can be stirred into the rest of the ingredients once everything’s cooked.
- Use Shredded Chicken. If you want you can use some leftover shredded chicken or a rotisserie chicken. This not only makes the dish easier but it also means the chili will cook in less time.
- Add Some Toppings. You’re going to want to top it off deliciously! It’s great with shredded cheese, sour cream, avocado slices, and corn chips or tortilla chips.
- No Peeking! This is the biggest rule anytime you’re cooking with your Crockpot, especially when it’s chicken. Every time you open the lid to look inside the Crockpot, you’re letting the heat out and you’ll need to add more cooking time. Don’t open the lid until the end of the cooking time.
How To Make Crockpot White Chicken Chili
This easy white chili recipe goes together in a few simple steps. Here’s a look at the highlights.
- Place. The chicken breast in the sprayed crockpot first.
- Add. The black beans, corn, Rotel, ranch seasoning, cumin, chili powder, onion powder, and water on top, and then gently mix everything together.
- Place. The block of cream cheese on top of all the other ingredients without stirring it in. Cook it until the chicken is fully cooked.
- Remove. The chicken and shred it using two forks. Return it to the chili and serve it up.
What To Serve With Chili
This white chicken chili is perfect to serve for easy weeknight dinners, holiday weekends, potlucks, or any time you’re cooking for a crowd. It’s also perfect to add to your meal plan as an easy meal or to make ahead to store for easy dinners in the future.
- Salads: Add a simple salad such as this Cucumber Salad, 7 Layer Salad, or Creamy Grape Salad as a side dish.
- Bread: Serve up a bowl of chili with some Air Fryer Garlic Bread, homemade Beer Bread, or even Cornbread.
- Dessert: Serving this white chili up for a crowd? Don’t forget to treat them with your favorite dessert recipes. My family loves these M&M Cookies, White Chocolate Blondies, and Oatmeal Fudge Bars.
Recipe FAQ
Regular chili is often tomato-based while white chili has a base made from broth and dairy. This recipe is a little bit of both thanks to the canned tomatoes but gets plenty of creaminess from the cream cheese.
This recipe is made with Rotel tomatoes which give it a bit of zing but I don’t find it overly spicy which works great for a kid-friendly dinner or when feeding a crowd. If you prefer a bit more spiciness you can add some jalapenos or a pinch of red pepper flakes.
Yes, of course! You will need about 2 1/2 – 3 cups of shredded chicken. You can even use leftover turkey as well!
Leftovers & Storing
- Store. Leftovers in the fridge for up to four days or in the freezer for up to a month. If cooking for smaller households pack it up in smaller containers so you can remove just enough for a meal.
- Reheat. If frozen, thaw it out overnight in the fridge and then reheat in a pot on the stove over medium heat until heated through. If it seems a bit thick you may need to add a bit of water or broth to thin it out.
More Chili & Soup Recipes
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Crockpot White Chicken Chili
Ingredients
- 2 large chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, undrained
- 10 ounces can Rotel tomatoes with green chilis, undrained
- 1 packet ranch seasoning
- 1 teaspoon ground cumin
- 1 Tablespoon chili powder
- 1 teaspoon onion powder
- ½ cup water
- 8 ounces cream cheese
TOPPINGS:
- Cheese
- Sour cream
- Avocados
- Fresh tomatoes
- Fritos/tortilla chips
Instructions
- Spray bottom on crockpot with nonstick cooking spray.
- Place the 2 chicken breasts on the bottom of the crockpot.
- Add black beans, corn, rotel, ranch seasoning, cumin, chili powder, onion powder and water. Mix everything.
- Place the block of cream cheese on top. DO NOT MIX.
- Cook on low for 6-8 hours or HIGH for 4 hours.
- Stir and shred chicken. Serve and top with toppings.
Notes
- Use the Juices. While you want to drain the beans, you will be adding the entire can of corn and tomatoes to the chili. This adds liquid to help the chicken cook and creates the perfect chili consistency.
- Don’t Stir in the Cream Cheese. Place the cream cheese on top of the other ingredients and don’t mix it in. As it slowly cooks, the cream cheese will melt and can be stirred into the rest of the ingredients once everything’s cooked.
- Use Shredded Chicken. If you want you can use up some leftover shredded chicken or a rotisserie chicken. This not only makes the dish easier but it also means the chili will cook in less time.
- Add Some Toppings. You’re going to want to top it off deliciously! It’s great with shredded cheese, sour cream, avocado slices, and corn chips or tortilla chips.
- No Peeking! This is the biggest rule anytime you’re cooking with your Crockpot, especially when it’s chicken. Every time you open the lid to look inside the Crockpot, you’re letting the heat out and you’ll need to add more cooking time. Don’t open the lid until the end of the cooking time.
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So easy! Basically a dump and go! And I make it for the people I work with and they love it!!! Thank you!
I made this chili for a chili cook-off at work and won! It defiantly was a crowd pleaser. I made the chicken ahead of time and just threw everything into the crock-pot in the morning and it was done in no time.
CONGRATS!!!! That is so awesome! 🙂