Description
Learn how to make Kristen’s delicious Crock Pot White Chicken Chili with this easy recipe. Perfect for a cozy night in, click here to get cooking!
Ingredients
- 1 can (240g) black beans (drained)
- 1 can (240g) white beans (drained)
- 1 can (240g) corn (undrained)
- 1 can (240g) diced tomatoes with green chilies (undrained)
- 1 packet Ranch seasoning
- 1 tbsp (15 ml) cumin
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) onion powder
- 8 oz (227 g) (1 block) beef cream cheese
- 2 chicken breasts
- 1 can (240ml) water
Instructions
- Position the uncooked chicken breasts at the base of the slow cooker.
- Drain both types of beans and add them, along with the corn, diced tomatoes with green chilies, and all the spices over the chicken. Mix everything together.
- Fill an empty can with water and add it to the slow cooker.
- Place the beef cream cheese block on top. Cook on a low setting for 4-6 hours or a high setting for 3-4 hours until the chicken is fully cooked.
- Remove the chicken breasts using tongs and shred them using a stand mixer fitted with a paddle attachment.
- Serve alongside cornbread. Savor your meal!
Notes
- For a smoother consistency, try incorporating the cream cheese halfway through cooking.
- Adjust the spiciness by tweaking the chili powder and cumin amounts to your liking.
- Enhance the taste by using fire-roasted diced tomatoes with green chilies.
