Description
Comfort meets flavor in this slow cooker white chicken chili, delivering a hearty Mexican-inspired meal packed with creamy texture and zesty spices. Tender chicken, white beans, and green chiles combine for a soul-warming dish you’ll crave on chilly evenings.
Ingredients
Scale
Main Proteins:
- 2 boneless, skinless chicken breasts
Vegetables and Beans:
- 1 large onion, diced
- 1 cup frozen corn
- 1 (17-ounce / 482 grams) can red beans, drained and rinsed
- 1 (19-ounce / 539 grams) can diced tomatoes and green chilies, undrained
Seasonings and Additional Ingredients:
- 1 cup chicken broth
- 1/2 cup ranch salad dressing
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8-ounce / 227 grams) package cream cheese, cut into cubes
Instructions
- Position chicken breasts in the base of the slow cooker, creating an even foundation for the chili.
- Layer diced onions, frozen corn, red beans, diced tomatoes with green chilies, chicken broth, ranch dressing, cumin, chili powder, salt, and black pepper over the chicken. Thoroughly mix ingredients to distribute seasonings evenly.
- Secure lid and slow cook on low temperature for 6-8 hours or high temperature for 3-4 hours, allowing flavors to meld and chicken to become tender.
- After cooking period, extract chicken breasts and use two forks to meticulously shred meat into small, uniform pieces.
- Reintroduce shredded chicken into the slow cooker. Dice cream cheese into small cubes and scatter throughout the mixture.
- Continue cooking on low temperature for 30 minutes, stirring occasionally to help cream cheese dissolve completely and create a smooth, velvety texture.
- Gently stir chili to ensure all ingredients are well integrated. Transfer to serving bowls and crown with sprinkled cheddar cheese and thinly sliced green onions for added freshness and visual appeal.
Notes
- Enhance flavor by using chicken thighs instead of breasts for richer, more tender meat.
- Reduce sodium by selecting low-sodium chicken broth and reducing added salt.
- Make it vegetarian by substituting chicken with extra firm tofu or additional beans for protein.
- Freeze leftovers in airtight containers for up to 3 months, ensuring a quick meal for later.
- Prep Time: 15 minutes
- Cook Time: 6 hours (or 8 hours)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 342 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg