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Slow Cooker White Chicken Chili

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This hearty and creamy Slow Cooker White Chicken Chili is the perfect comfort food for a cozy meal. With tender shredded chicken, creamy ranch dressing, and a blend of spices, this chili is full of flavor. Topped with shredded cheddar cheese and green onions, it’s a satisfying and easy-to-make dish that requires minimal effort.

Ingredients

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  • 2 boneless, skinless chicken breasts
  • 1 large onion, diced
  • 1 cup frozen corn
  • 1 (17-ounce) can red beans, drained and rinsed
  • 1 (19-ounce) can diced tomatoes and green chilies, undrained
  • 1 cup chicken broth
  • ½ cup ranch salad dressing
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (8-ounce) package cream cheese, cut into cubes

Optional Garnishes:

  • 1½ cups shredded cheddar cheese
  • Sliced green onion

Instructions

  • Prepare the Slow Cooker:
    Place the chicken breasts at the bottom of the slow cooker.
  • Add the Ingredients:
    Add the diced onion, frozen corn, red beans, diced tomatoes with green chilies, chicken broth, ranch dressing, cumin, chili powder, salt, and black pepper to the slow cooker. Stir to combine all ingredients.
  • Cook:
    Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
  • Shred the Chicken:
    Once the cooking time is up, remove the chicken breasts and shred them using two forks.
  • Add Cream Cheese:
    Return the shredded chicken to the slow cooker. Cut the cream cheese into cubes and add it to the slow cooker. Stir to incorporate the cream cheese.
  • Final Cooking:
    Cover and cook on low heat for an additional 30 minutes, or until the cream cheese has completely melted and the chili is creamy.
  • Serve:
    Stir the chili well to ensure everything is combined. Serve in bowls and garnish with shredded cheddar cheese and sliced green onions as desired.

Notes

  • For a spicier chili, add more chili powder or some diced jalapeños.
  • You can use a dairy-free cream cheese alternative to make this recipe dairy-free.
  • Leftover chili can be stored in the refrigerator for up to 3 days, and it freezes well for later use.

Nutrition

Find it online: https://easyfoodflash.com/slow-cooker-white-chicken-chili/