Kristen’s Crock Pot White Chicken Chili

Kristen’s Crock Pot White Chicken Chili

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Kristen’s Crock Pot White Chicken Chili is a creamy, flavorful, and a more southwestern take on a white chili recipe. It takes less than 10 minutes to prep which makes it the perfect meal for a weeknight, for a crowd, or for dropping a meal off for a friend.

What’s Special About This Recipe?

I love that this recipe is a unique, more southwestern flavor for a white chicken chili. It’s creamy, but not cheesy, and full of chicken and canned veggies. It’s made in the crock pot and is the simplest to throw together. In less than 10 minutes, you’ll have it all ready to cook low and slow until dinner. No chopping, no pre-cooking, little to no dishes. My kind of meal!

Check out Nanny’s Santa Fe Soup recipe for another super quick and tasty soup.

This recipe is called “Kristen’s” Crock Pot White Chicken Chili because it was first brought to me as a Meal Train meal after having our first son by our long time friend, Kristen. It was one of those dinners that just tasted SO GOOD postpartum. It continues to be a family favorite to serve when family or friends are in town visiting, or cooking for other friend’s Meal Trains.

Ingredients & Supplies

To make this white chicken chili you’ll need the following ingredients:

• Canned black beans
• Canned white beans
• Canned corn
• Rotel (undrained)
• Ranch seasoning
• Cumin
• Chili powder
• Onion powder
• Cream cheese
• Chicken breasts

To make them you’ll need the following supplies:

• 6-quart Crock Pot
• Kitchen Aid Mixer (optional)

Kristin’s Crock Pot White Chicken Chili: Let’s get cooking!

Place the raw chicken breasts in the bottom of the crock pot.

Drain the beans. Pour the beans, corn, Rotel, and seasonings on top of the chicken.

Stir to combine.

Fill one of the empty cans with water, and pour into crock pot.

Place cold cream cheese on top.

Cook on low for 4-6 hrs, or high for 3-4 hours until the chicken is cooked through.

Using tongs, take the chicken breasts out of the crock pot and shred in a *stand mixer with the paddle attachment. 

Serve with **cornbread. Enjoy!

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Kristen’s Crock Pot White Chicken Chili

Kristen's Crock Pot White Chicken Chili is a creamy, flavorful, and more southwestern take on a white chili recipe. It takes less than 10 minutes to prep which makes it the perfect meal for a weeknight, for a crowd, or for dropping a meal off for a friend.

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 people

Ingredients

• 1 can black beans (drained)
• 1 can white beans (drained)
• 1 can corn (undrained)
• 1 can Rotel (undrained)
• 1 packet Ranch seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp onion powder
• 8 oz cream cheese (1 block)
• 2 chicken breasts
• 1 can water

Instructions

• Place the raw chicken breasts in the bottom of the crock pot.
• Drain the beans. Pour the beans, corn, Rotel, and seasonings on top of the chicken. Stir to combine. Fill one of the empty cans with water, and pour into crock pot.
• Place cold cream cheese on top. Cook on low for 4-6 hrs, or high for 3-4 hours until the chicken is cooked through.
• Using tongs, take the chicken breasts out of the crock pot and shred in a *stand mixer with the paddle attachment.
• Serve with **cornbread. Enjoy!

Notes

*If you don’t have a stand mixer, you can shred by hand with 2 forks. Stand mixer just saves time and effort! 

**Honey Cornbread recipe coming to the blog soon!