Description
This creamy and flavorful Slow Cooker White Chicken Chili is a perfect comfort food! Packed with chicken, beans, corn, and seasoned to perfection with ranch dressing, cumin, and chili powder, this dish is simple, hearty, and gluten-free! It’s the ideal cozy meal for chilly nights
Ingredients
- 2 chicken breasts
- 1 onion, diced
- 1 cup frozen corn
- 1 can red beans, drained and rinsed
- 1 can diced tomatoes, undrained
- 3 cups chicken broth
- ½ cup ranch salad dressing
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 oz cream cheese, cubed
Instructions
-
Place the Chicken in the Slow Cooker:
Put the chicken breasts snugly in the slow cooker to soak up all the delicious flavors. -
Add Vegetables and Broth:
Add the diced onion, frozen corn, red beans, diced tomatoes (with juices), and pour in the chicken broth. -
Season the Chili:
Stir in the ranch dressing, cumin, and chili powder, mixing everything well to combine. -
Cook the Chili:
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fully cooked and the flavors have melded together. -
Shred the Chicken:
About 30 minutes before serving, shred the chicken right in the slow cooker. -
Add Cream Cheese:
Stir in the cubed cream cheese until it melts beautifully, creating a creamy texture for the chili.
-
Serve & Enjoy:
Serve warm and enjoy the creamy, comforting goodness with your loved ones!
Notes
- If you prefer a thicker chili, you can mash some of the beans with a fork before adding them to the slow cooker.
- You can also add some chopped cilantro or a squeeze of lime juice for an extra burst of flavor.
- This recipe can be made ahead of time and stored in the fridge for up to 3 days or frozen for later use.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg