This slow cooker chicken chili recipe was adapted from the original recipe found at PlainChicken.com.
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White Chicken Chili
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (11-oz or 15-oz) corn, drained
- 1 can (15-oz) black beans drained and rinsed
- 1 can (10-oz) diced tomatoes and green chilies, undrained
- 2 cups chicken broth
- 1 cup cooked and chopped bacon
- 1 packet (1-oz) Hidden Valley Ranch original seasoning and salad dressing mix
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 package (8-oz) cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Lightly spray the inside of a crock pot.
- Place the chicken on the bottom of the crock pot.
- In a small bowl, combine the corn, black beans, diced tomatoes with green chilis, chicken broth, cumin, chili powder, onion powder, ranch seasoning, and bacon. Stir and pour over the chicken.
- Lay the cream cheese on top of the chicken.
- Cover and cook on low for 6 to 8 hours.
- After cooking, remove the chicken from the crock pot and shred it using two forks. It's going to be hot so be careful!
- Put the shredded chicken back into the crock pot and stir in the cheddar cheese.