Crockpot White Chicken Chili

Introduction

When the chilly months roll in, nothing warms the soul quite like a comforting bowl of chili. This Crockpot White Chicken Chili has quickly become a family favorite in our home. It’s incredibly easy to throw together, making it perfect for busy weeknights or lazy weekends. The combination of tender chicken, hearty beans, and zesty spices creates a flavorful dish that satisfies everyone at the table. Even my picky eaters can’t resist the creamy goodness of this chili, especially when topped with a sprinkle of cheese and a dollop of sour cream. If you’re looking for a meal that brings everyone together, this is it!

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, undrained
• 1 can (10 oz) Rotel tomatoes with green chilis, undrained
• 1 packet ranch seasoning mix
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1/2 cup water
• 8 oz cream cheese (leave whole, do not mix in yet)

Optional Toppings:

• Shredded cheese
• Sour cream
• Avocado slices
• Fresh tomatoes
• Tortilla chips or corn chips

Instructions

Prepare the Crockpot

Lightly spray the bottom of your Crockpot with nonstick cooking spray to prevent sticking.

Add Ingredients

Place the chicken breasts at the bottom of the Crockpot. Next, add the black beans, corn (with liquid), Rotel tomatoes (with liquid), ranch seasoning, ground cumin, chili powder, onion powder, and water. Stir gently to combine.

Add Cream Cheese

Place the block of cream cheese on top of the other ingredients without stirring it in. This will melt beautifully during the cooking process.

Cook

Cover the Crockpot and cook on LOW for 6-8 hours or HIGH for 4 hours. The longer cooking time on low will yield incredibly tender chicken.

Shred Chicken

Once the chicken is fully cooked, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the Crockpot and stir everything together, including the melted cream cheese, until creamy and well-mixed.

Serve

Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, avocado slices, or tortilla chips.

Nutrition Facts (per serving)

• Servings: 6
• Calories: 290
• Sugar: 2g
• Sodium: 550mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 80mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 6-8 hours on LOW or 4 hours on HIGH
• Total Time: 6 hours 15 minutes (on LOW) or 4 hours 15 minutes (on HIGH)

How to Serve

• Bowls: Ladle chili into individual bowls.
• Toppings: Offer a variety of toppings for customization:
• Shredded cheese
• Sour cream
• Avocado slices
• Fresh tomatoes
• Tortilla chips or corn chips
• Sides: Serve with crusty bread or a simple salad for a complete meal.

Additional Tips

1. Chicken Variations: You can use rotisserie chicken for an even quicker version. Just add it at the end to warm through.
2. Beans: Feel free to substitute black beans with pinto beans or white beans for different flavors and textures.
3. Spice Level: Adjust the chili powder and use a spicier salsa if you like it hot.
4. Make it Vegetarian: Substitute the chicken with a mix of veggies like zucchini and bell peppers and use vegetable broth instead of water.
5. Cream Cheese Substitute: For a lighter version, you can use Greek yogurt instead of cream cheese, adding it right before serving.

Recipe Variations

• Southwestern Chicken Chili: Add diced bell peppers, corn, and jalapeños for a kick.
• White Bean Chicken Chili: Use white beans like cannellini instead of black beans for a different texture.
• Coconut Curry Chicken Chili: Substitute the ranch seasoning with curry powder and add a can of coconut milk for a creamy twist.

Serving Suggestions

• Pair with cornbread for a hearty meal.
• Serve with a light green salad topped with avocado and lime vinaigrette.
• For a cozy gathering, set up a chili bar with various toppings and sides.

Freezing and Storage

• Storage: Store leftover chili in an airtight container in the fridge for up to 4 days.
• Freezing: This chili freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

FAQ Section

1. Can I use frozen chicken?

• Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour.

1. Is it necessary to use cream cheese?

• While cream cheese adds creaminess, you can omit it or use Greek yogurt for a healthier alternative.

1. Can I make this chili on the stove?

• Yes, simply sauté the onions and spices, add the other ingredients, and simmer for about 30 minutes.

1. What can I use instead of ranch seasoning?

• You can make your own by mixing equal parts garlic powder, onion powder, dill, and parsley.

1. How spicy is this chili?

• The spice level can be adjusted by adding more or less chili powder and using mild or spicy Rotel.

1. Can I add more vegetables?

• Absolutely! Bell peppers, zucchini, and corn are great additions.

1. Is this recipe gluten-free?

• Yes, this recipe is naturally gluten-free as long as you use gluten-free toppings.

1. How do I thicken the chili?

• For a thicker chili, you can mash some of the beans or add a cornstarch slurry towards the end of cooking.

1. Can I use other meats?

• Yes, ground turkey or beef can be used instead of chicken. Just adjust the cooking time accordingly.

1. How do I reheat leftovers?
   • Reheat in the microwave or on the stove over low heat, adding a splash of water if it’s too thick.

Conclusion

This Crockpot White Chicken Chili is more than just a meal; it’s a warming embrace on a chilly evening. Its simplicity, paired with rich flavors and creamy texture, makes it a dish that you’ll find yourself reaching for time and again. Whether you’re cooking for family or hosting friends, this chili is sure to impress. So, grab your Crockpot, gather the ingredients, and let this delicious chili become a staple in your home!

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