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This white chicken chili is so easy! I love a good one-pot meal. You basically toss everything into a slow cooker and let it be for half the day. It takes minimal effort and it’s definitely a crowd pleaser!
My co-worker, Amaia, shared this recipe with me after bringing it to a potluck. Thanks Amaia; it was well-loved by my husband ;). I hope your takeaway from the video tutorial is how easy this recipe really is!
Ingredients for white chicken chili:
2 chicken breasts (frozen or fresh)
1 (15 oz)can black beans; drained and rinsed (or cook your own beans!)
1 (15 oz) can white beans, drained and rinsed
1 medium onion, finely chopped
1 (15 oz) can corn, un-drained
1 (10 oz) can diced tomatoes with green chilies, un-drained
1 Tbsp chili powder 1 tsp cumin
1 (o.4 oz) package ranch dressing mix
1/2 bunch of cilantro; chopped
1/2 to 1 cup chicken broth (I used Better than bouillon reduced sodium)
1 (8oz) package cream cheese (regular or reduced fat)
Optional (but highly recommended) garnish:
Mixed Mexican cheese, sour cream and chives
The How To (please watch the video for the visual tutorial):
Place everything into the slow cooker in the order that it’s listed above:
1. Place 2 chicken breasts in the bottom of the crock pot.
2. Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot. P.S. We’re now cooking our own beans to reduce the amount of BPA in our diet. Click here to learn how to easily make your own beans.
3. Add finely chopped medium onion, un-drained can of corn, un-drained can of diced tomatoes with green chilies
4. Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1/2 to 1 cup chicken broth (I used 1 cup and it does thicken up as it stands; especially after being refrigerated) and finally place your 8 oz package of cream cheese in the center.
5. Cover and cook on low for 6 hours. After it’s been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won’t hurt anything to mix it at the end).
6. After the 6 hours, remove the chicken breasts into a medium bowl and shred using two forks. The chicken is so tender it just falls apart. Place the chicken back into the slow cooker and stir to combine everything.
Amaia served this over baked potatoes topped with cheese and sour cream. It’s also great with tortilla chips or white rice.
Chicken Cream Cheese Chili (Slow Cooker Recipe)
Ingredients
For the chili, you will need:
- 2 chicken breasts, frozen or fresh
- 15 oz can black beans; drained and rinsed
- 15 oz can white beans, drained and rinsed
- 1 medium onion, finely chopped
- 15 oz can of corn, undrained
- 10 oz diced tomatoes with green chilies, un-drained
- 1 Tbsp chili powder
- 1 tsp cumin
- 0.4 oz ranch dressing mix packet
- 1/2 bunch of cilantro; chopped
- 1/2 to 1 cup chicken broth, I used Better than bouillon reduced sodium
- 8 oz cream cheese (regular or reduced fat)
Optional (but highly recommended) garnish:
- Mixed Mexican cheese, sour cream and chives
Instructions
Put everything into the slow cooker in the order that it's listed above:
- Place 2 chicken breasts in the bottom of the crock pot.
- Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.
- Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chilies
- Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1/2-1 cup chicken broth (depending on how thick you want it; I used 1 cup) and finally place your 8 oz package of cream cheese on top.
- Cover and cook on low for 6 hours. After it's been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won't hurt anything to mix it at the end).
- After the 6 hours, remove the chicken breasts into a medium bowl and shred with two forks. Chicken should be fall-apart tender. Place the chicken back into the slow cooker and stir to combine.
- Serve over baked potatoes topped with cheese and sour cream. It's also great with tortilla chips or white rice.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I just love so many of your recipes – and the joy you bring to your videos is catching – pastry has always been my downfall as I am a “little bit of this little bit of that” kind of cook but yours works so well although I do have store bought puff in the freezer!!! please keep cooking and sharing!