Description
Learn how to make a delicious Slow Cooker Creamy White Chicken Chili with this easy recipe. Perfect for cozy nights in!
Ingredients
- 3 boneless, skinless chicken breasts (about 680 g)
- 1 can (425 g) cannellini beans, rinsed and drained
- 1 can (425 g) black beans, rinsed and drained
- 1 can (400 g) corn, undrained
- 2 cans (285 g each) diced tomatoes and green chiles, undrained
- 1 package (28 g) ranch dressing mix
- 1 tablespoon (15 ml) chili powder
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) onion powder
- 1 package (227 g) cream cheese
Instructions
- Position the chicken breasts at the base of a slow cooker.
- Layer the cannellini beans, black beans, corn, and diced tomatoes with green chiles over the chicken in the sequence provided.
- Dust the top with the ranch dressing mix, chili powder, cumin, and onion powder.
- Place the cream cheese on the topmost layer.
- Set the slow cooker to Low and cook until the chicken becomes tender enough to shred with a fork, approximately 6 to 8 hours.
- Take out the chicken breasts and either shred them using two forks or cut them into small, bite-sized pieces.
- Return the chicken to the slow cooker and thoroughly combine the chili mixture.
Notes
- Consider using low-fat or fat-free cream cheese for a smoother consistency.
- Adjust the seasoning to your liking by adding more chili powder or cumin.
- Add a touch of freshness by garnishing with chopped cilantro or green onions before serving.
