Cozy Crockpot White Chicken Chili with Cream Cheese

🕒 Prep Time: 5 min | Cook Time: 6 hr | Total Time: 6 hr 5 min

Ingredients:

• 2 boneless skinless chicken breasts, thawed
• 1 packet (1 oz) taco seasoning (or 2–3 tablespoons)
• 1 packet (1 oz) ranch seasoning mix
• 1 can (15 oz) black beans, undrained
• 1 can (15 oz) corn, undrained
• 1 can (10 oz) Rotel tomatoes with green chiles, undrained
• 1 block (8 oz) cream cheese

Step-by-Step Instructions:

1. Layer the Ingredients:
   Place the chicken breasts on the bottom of your Crockpot. 🐔 Pour in the black beans, corn, and Rotel tomatoes — juice and all! Sprinkle the taco and ranch seasonings evenly over the top. Finish by placing the block of cream cheese on top (don’t stir!).
2. Slow Cook to Perfection:
   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
3. Shred the Chicken:
   Remove the chicken breasts and shred with two forks. Return the shredded chicken to the pot.
4. Stir and Serve:
   Stir well to fully incorporate the melted cream cheese into the chili. If needed, use an immersion blender or whisk to smooth out any remaining chunks. 🥄
5. Top and Enjoy:
   Serve with your favorite toppings like tortilla strips, shredded cheese, avocado slices, fresh lime juice, and chopped cilantro. 🌿

Pro Tips:

• 💡 Swap it out: No cream cheese? Sub in ½ cup heavy cream or half & half for a smooth, creamy finish.
• 🧊 Make-ahead tip: Leftovers store well! Freeze in portions and reheat with a splash of broth or water.
• 🌶️ Spice it up: Want more heat? Add diced jalapeños or use spicy Rotel.

Nutrition Info Table + Disclaimer:

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.