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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
- 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, with its juice
- 10 oz can diced tomatoes with green chilies, with it's juice
- 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 mixed with water
- 8 oz cream cheese, regular or reduced fat
Optional (but highly recommended) garnish:
- shredded 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.
Nutrition Per Serving
This came our great! Thank you for the recipe, Natasha! My parents and I loved it and enjoyed it as we watched the Golden Globes. I left out the corn (didn’t have a can of it in the house) and added a can of pinto beans to replace it… it worked out :). And bonus, the house smells delicious!
That sounds like a perfect way to enjoy this chili. What did you serve it with?
Hey I was wondering about how you used the Better Than Boullion? What was the ratio for water and BTB ? Looks great thank you!!
1 tsp BTB to 1 cup water 🙂
Made this dish today, more exactly it was.cooking in the slow cooker during the night. What an aroma filled the house!….
it can wake you up:-)
so, I shreded the chicken in the morning.
Natasha, it’s sooooo good!!!! Very, very delicious:-)
The only things I ommited were cilantro (not a cilantro lover), and the chilly powder. I have young children….. So, I wanted them.to enjoy this deliciousness as well.
So, a big thank you!!! Blessings to your family:-)
What I like about this recipe is that you can take out some ingredients and it still tastes great :). You are welcome Victoria.
I’m thinking of chuck… you think thats ok? Would you recommend a different cut?
That would probably be fine. I’m so curious now how it would taste with beef. Let me know!
Thank you Natasha! I made this Saturday night with beef and it turned out awesome! My husband loved it and although I made it for him, I tried it too and it was amazing! I love any easy crock pot recipe; it’s super convenient especially when you have kids. Thank you again for sharing and all your advice.
You are welcome Cherish. I’m glad you both loved it :).
My husband prefers beef just about over everything else. I really want to make this this weekend but wondering if it will still turn out the way it should with beef substituted for chicken? You’re a very fine young lady and it’s so much fun to watch the little miracles you whip up in the kitchen. Thank you for sharing your written and video recipes with us!
Thank you Cherish :). I think beef would work well. What cut of beef are you working with?
Natasha thank you for the recipe.. I have made it, followed instructions exactly, however it turned out pretty watery. It was also pretty spicy, I would suggest for those with little kids use maybe the regular caned tomato??? I will defiantly make it again, but use a little less broth.. 🙂
You can use 1/2 cup of broth if you want it to be thicker, but it does thicken up quite a bit the next day. I’ll will update the recipe with this note.
Natasha wonderful video thank you for sharing with us
I’m glad that you like it Kristina 🙂
Love the video, you’re adorable! This looks perfect for chilly winter days 🙂
Thank you Kelly :). We ate ours very quick.
I have to try this recipe, too! Natasha, you are becoming my cookbook! …. chuckle! I love all of your recipes and I’m sure this one is another success. Thanks for sharing. ☺
You are welcome Zina :). I will be using my slow cooker a lot more now.
Loved the video! Cant wait to make it! Im sure it’ll be a great addition to our superbowl favorites! Thank you!
Thank you Inna :). Great dip for any party or get together.
Forget the recipe, you are so Beautiful Natasha!!! 🙂 Great job on the video! Planning on making this yummy chili next week 🙂
Thank you Lana :). Let me know how it will turn out.
Great Video..you are a natural and did fantastic..the recipe looks so easy and delicious…will be making it tonight for lunch tomorrow..Thank you and God’s Blessings…
Thank you Olga :). Make sure you have some chips around, unless using it as the topping.
Great video, very professional. You are doing such a great job.
Natasha, do you have a recipe for marinovaneye baklashane by any chance? I have been looking for a good recipe for the longest time. Thanks. Looking forward to more great videos.
Thank you for the compliment Sarah. No recipe for baklashane yet. I will be adding it to my list of recipes to try :).
Great job on this video! Very natural! I agree with Sveta, you could be the next food network star!
Thank you Olga, my husband did a great job on editing :).
Yum! I have all those ingredients in my kitchen except the chicken paste (which I’m out of at the moment) and cilantro. Love the fact that it’s a crock pot recipe, will put mine to use!
Great video! You’re a pro dear girl!
Thank you Alina :). I still have much to learn, one of this days I will post all the bloopers :D.
this looks yummy and perfect for this whether, I had another client who said she visitied ur site after I told her about it and has made several recipes!!!!!! you should try send a video to the reality show the next food network star, giada was a a judge as well as the older lady with the great hair
Thank you for spreading the word Sveta :D.
Loved the video recipe. Great job. I have to try this recipe, everyone in my family loves mexican food. Thank you 🙂
You are welcome Inna. I especially like the recipe because it can be used as a dip or also a topping for rice, buckwheat, etc. 🙂
Natasha that crock pot is the perfect size for my small family. I have been looking for a smaller one, most are 6 qts and that’s just to big for two people plus a toddler! What size is yours??
Crock pot that I use is 5 qt, works great for our needs :).
Thanks Natasha! Can’t wait to try this recipe on Saturday!
Let me know how it will turn out 🙂
Natasha, good job. I really like this video. You look really natural
I want to try this recipe. Looks really good and simple.
Thank you :). I had fun making it.
oh Natasha…..enjoyed watching this video. I have so many beans and don’t know what to do with them. This will be a great recipe to make. Thank you so much for sharing!
You are welcome Angie :). I enjoyed making the video, it was fun. Now you know what to do with all those beans.