Crockpot White Chicken Chili with Cream Cheese
This creamy white chicken chili is a easy go to meal for dinner or even a party!
Servings: 6 servings
- 2 pounds boneless skinless chicken breasts
- 15 ounces canned black beans
- 15.25 ounces canned corn undrained
- 10 ounces Rotel tomatoes
- 1 packet ranch dressing mix
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 8 ounces light cream cheese
- Tortilla Chips optional
- Avocado optional
Place chicken at the bottom of slow cooker. Pour entire can of corn (undrained) and rotel tomatoes. Rinse and drain black beans and pour on top.
Top with seasonings and ranch. Stir all together.
Cut cream cheese into five sections and place on top of everything.
Cover and cook on low for 6 hours.
Fully stir cream cheese into mixture halfway through.
After cooking time finished, shred chicken and mix everything together.
Enjoy with tortilla chips and avocado!
Calories: 393kcal | Carbohydrates: 30g | Protein: 42g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1120mg | Potassium: 1079mg | Fiber: 6g | Sugar: 3g | Vitamin A: 712IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 3mg