Slow Cooker 6-Ingredient White Chicken Chili

Introduction

Slow Cooker 6-Ingredient White Chicken Chili is a comforting, creamy, and flavorful meal
that’s perfect for busy days. With just a handful of simple pantry staples, you can create
a hearty dish that tastes like it simmered all day—because it did! This recipe delivers
tender chicken, mild green chiles, and creamy beans blended into a rich, satisfying chili
that the whole family will love.

Ingredients

• 2–3 boneless, skinless chicken breasts
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (10 oz) can diced green chiles
• 1 small onion, finely chopped
• 1 packet (1 oz) ranch seasoning mix
• 1 (8 oz) block cream cheese

Instructions

1. Prepare the Base: Place the chicken breasts in the bottom of your slow cooker.
2. Add Ingredients: Add the drained white beans, diced green chiles,
   chopped onion, and ranch seasoning over the chicken.
3. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours,
   until the chicken is fully cooked and tender.
4. Shred the Chicken: Remove the chicken, shred it using two forks,
   and return it to the slow cooker.
5. Add Cream Cheese: Cut the cream cheese into cubes and stir into the chili.
   Cover and cook on LOW for an additional 20–30 minutes, stirring occasionally, until fully melted and creamy.
6. Serve: Stir well and serve hot.

Description

This white chicken chili is thick, creamy, and packed with flavor despite using only six ingredients.
The ranch seasoning adds a subtle herby kick, while the green chiles provide mild heat.
The cream cheese melts into the broth, creating a rich and velvety texture that makes every
spoonful comforting and satisfying.

Tips

• For Extra Flavor: Add 1 teaspoon garlic powder or cumin for deeper spice notes.
• Make It Thinner: Add ½–1 cup chicken broth for a soupier consistency.
• Add Heat: Stir in red pepper flakes or diced jalapeños.
• Toppings: Try shredded cheese, sour cream, chopped cilantro, avocado slices, or tortilla chips.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  Freeze for up to 2 months.

Correction & Helpful Notes

• Ensure chicken reaches an internal temperature of 165°F (74°C) before shredding.
• Do not add cream cheese at the beginning of cooking to prevent curdling.
• If the chili thickens after refrigeration, add a splash of broth or milk when reheating.

Enjoy!

Serve this creamy white chicken chili with warm cornbread or crusty bread for a cozy
and satisfying meal. It’s simple, delicious, and perfect for sharing with family and friends!