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Gravel & Dine

Slow Cooker White Chicken Chili

A hands off, easy, slow cooker white chicken chili. The hardest part about this recipe is draining and rinsing the black beans – or maybe cutting up the optional but delicious garnishes! The amount of broth will vary based on how thick you like your chicken chili – I lean towards the thinner side although this is still thick and I usually use it all.
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 -8 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 24 ounces of boneless skinless, chicken breast, about 3-4
  • 2 – 14.5 oz cans of black beans rinsed
  • 1 – 16 oz bag of frozen sweet corn
  • 1 can Rotel undrained
  • 3 T ranch seasoning about 1 package
  • 3 T taco seasoning
  • 1 - 8 oz pkg cream cheese
  • 14.5 to 29 ounces of chicken broth
  • Garnishes:
  • Sliced avocado
  • Cheese
  • Sour cream
  • Cilantro roughly chopped

Method
 

  1. Line a slow cooker with a slow cooker bag (optional but highly recommended.)
  2. Place the chicken breast on the bottom of the slow cooker.
  3. Add black beans, corn, rotel, ranch and taco seasonings. Gently stir this on top of the chicken.
  4. Pour on about a cup and a half (or a 14.5 oz can if you have cans).
  5. Lay a block of cream cheese on top.
  6. Cook on low for 6 to 8 hours.
  7. Remove and shred chicken. Return chicken to crock pot and stir in along with the cream cheese.
  8. Add additional (warmed) chicken broth if desired to thin to the consistency you like.
  9. Serve with avocado, cheese, sour cream and cilantro for garnish.