Description

Some recipes just feel like a hug, and this one tops the list. My Crockpot White Chicken Chili is creamy, hearty, and zesty all at once—the perfect balance of comfort and flavor. Best of all, it’s a true dump-and-go dish. Ten minutes in the morning and you’ll come home to the most inviting aroma and a dinner that practically serves itself. Gather the family, grab the toppings, and make this your new weeknight tradition.

Ingredients

Scale

4 large chicken breasts (or thighs for extra richness)
2 cans black beans, drained & rinsed
2 cans corn, undrained
2 cans Rotel tomatoes with green chilies, undrained
2 packets ranch seasoning
2 tsp cumin
2 tbsp chili powder
2 tsp onion powder
1 cup water
16 oz cream cheese, cubed

Finishing Touches:

Juice of 1 lime
Fresh cilantro, chopped
Jalapeños, sliced (optional)
Toppings: shredded cheese, sour cream, tortilla chips, avocado

Instructions

Lay chicken in crockpot (frozen is fine!).
Add beans, corn (with liquid), Rotel (with liquid), spices, water, and cream cheese on top.
Cover and cook:
- Low: 6–7 hrs
- High: 3–4 hrs
Shred chicken in pot, stir well, and let everything meld into creamy perfection.
Finish with lime juice, cilantro, and jalapeños.
Serve hot with your favorite toppings.

Nutrition

Calories: 400 per serving
Fat: 22g
Carbohydrates: 20g
Protein: 32g