Who would like another recipe that only takes an effortless 5 minutes to prepare? What about a recipe that allows you to forget to thaw your meat ahead of time? A recipe that tastes amazing and is a crowd pleaser? Okeedokee! Let the excitement over this Crock Pot White Chicken Chili commence!
This is one of those recipes in which you quickly place ingredients into a pot then walk away and let it make dinner for you. Is this a perfect recipe for a busy holiday season? Oh yes. Let’s enjoy our holiday season while our crock pot cooks dinner for us, shall we?
Call this White Chicken Chili, or actually, let’s just call it A Night Off. This is one of those rare times we can simply open cans of prepared food and dump them into a pot. We can feel great knowing that it’s all still real food and it’s still healthy and nourishing for our families!
The Simplest White Chicken Chili
- 1-2 pounds boneless Chicken thighs or breasts
- 2 15-ounce cans Black Beans (drained)
- 2 10-ounce cans Rotel (Diced Tomatoes and Green Chiles)
- 2 cups Frozen Corn
- 3 Tablespoons Ranch Dressing Mix*
- 1 Tablespoon Chili Powder
- 2 8-ounce packages Cream Cheese
- Place chicken (frozen or thawed) in the bottom of a crock pot.
- Add beans, Rotel, corn, and seasonings over the chicken and stir.
- Place cream cheese on top of the mixture.
- Cook on low for 7-8 hours or on high for 3-4 hours.
- Remove chicken and shred, then stir it back into the soup.
*Here’s my Homemade Ranch Seasoning recipe.
Complete this meal by pulling salad fixin’s out of the fridge and washing some fresh fruit.
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I make something similar in my Instant Pot. I can throw it all together and in less than an hour I have a delicious dinner with no fussing. We have it at least once or twice a month.
Thank you! I love no-fuss crockpot recipes for days when I want to focus on providing a welcoming retreat for the family tomorrow. ;)
The crockpot is sitting beside my roaster which has a turkey in it. My mother-in-love taught me to cook the turkey the day before , debone it, separate the white and dark meat then make quarts of gravy. Pour a light covering of gravy over the turkey, seal with plastic wrap, then refridgerate and sleep in thursday! Presto! Enjoy your family and guests without any bones.
I’ve read that using frozen meat in the crock pot leaves it in the food temperature danger zone too long (I guess because the meat heats up so slowly in a crock pot). Have you read otherwise or is there disagreement on this?
I’ve read conflicting information on this and have chosen not to worry about it. In my experience, the meat thaws very quickly in the crock pot so I don’t feel it is a concern. :)
What is your recipe for the instant pot?
Do you drain canned tomatoes?
Not in this recipe! :)
How could I make this without the chicken?
I think if you just leave out the chicken and put everything else together in a crock pot, it will still be delicious and hearty!
I am finely getting around to making this.
I am ommiting the chicken corn and chili powder and using 4 can kidney beans and two cans petite diced tomatoes.
Do I still need to drain the beans?
Will there be enough juice if I am omitting the chicken?
Could this be switched to an Instant Pot recipe?