White Chicken Chili Recipe With Cream Cheese
I love a good dump and go Crock Pot meal and this white chicken chili recipe with cream cheese is one of the easiest recipes!
If you’ve never had white chili before, it’s a creamy alternative to the traditional red sauce chili made with ground beef, sausage, or steak.
It’s also become one of my husband’s favorite meals. He’d eat it every week it if I made it that often.
This recipe works because it’s:
- Incredibly easy. You seriously just dump the ingredients and turn the Crock Pot on. No browning meat required.
- Easy to customize. Dress this chili up with your favorite toppings to personalize the flavors.
- Great for leftovers! This recipe makes the best leftovers. The flavors are even better the next day.
Step-by-Step Instructions
Place 2 chicken breasts, thawed and trimmed of fat on the bottom of a Crock Pot and cover with 1 ounce of taco seasoning, 1 ounce of ranch seasoning mix, 15 ounces of canned black beans, 15 ounces of canned corn, 10 ounces of Rotel tomatoes with green chiles, and 8 ounces of cream cheese. Make sure the cream cheese goes on the very top.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
When the chili is done, remove the chicken breasts and shred.
Recipe Tips and Substitutions
The cook time for this recipe will be a little different based on what type of slow cooker you’re using. Mine is a 7 quart Crock Pot that cooks very fast, so this recipe is usually done in 4-5 hours on low. The cook times listed in this recipe are a suggestion, so you may need to adjust depending on how your slow cooker cooks.
I usually shred the chicken breasts with two forks, but if you’d like it to go faster you can put the chicken in a bowl and use an electric beater.
