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.
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!