Description
Discover how to make a delicious Slow Cooker Creamy White Chicken Chili that is perfect for cozy nights in. This easy recipe will warm you up from the inside out!
Ingredients
- 3 boneless, skinless chicken breasts (680g)
- 1 can (425g) cannellini beans, rinsed and drained
- 1 can (425g) black beans, rinsed and drained
- 1 can (400g) corn, undrained
- 2 cans (280g each) diced tomatoes and green chilies (such as RO*TEL®), undrained
- 1 package (28g) ranch dressing mix
- 1 tablespoon (15 ml) chili powder
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) onion powder
- 1 package (225g) cream cheese
Instructions
- Position the chicken breasts at the base of a slow cooker.
- Layer the cannellini beans, black beans, corn, and tomatoes over the chicken, following the specified sequence.
- Dust the ranch dressing mix, chili powder, cumin, and onion powder over the top.
- Place the cream cheese on top of everything.
- Set to cook on Low setting until the chicken becomes tender enough to be easily pulled apart, approximately 6 to 8 hours.
- Take out the chicken breasts and either shred them using two forks or chop them into small pieces.
- Return the chicken to the slow cooker and thoroughly combine the chili mixture.
Notes
- Consider using softened cream cheese for a creamier texture.
- Adjust seasoning to taste with more chili powder or cumin.
- Top with chopped cilantro before serving for a touch of freshness.
