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Creamy Southwest Chicken Chili | Slow Cooker | Crock Pot Chili | Chili Recipe | White Chicken Chili | Creamy chicken chili with southwest flavors that cooks right in the crock pot. Chicken breast, corn, pinto beans, ranch seasoning & spices combine in the slow cooker for an easy, simple family dinner. Serve with shredded cheese, avocado slices, and cilantro. #chili #chilirecipes #dinnerrecipe #chicken #slowcookerrecipes

Southwest Chicken Chili

Creamy chicken chili with southwest flavors that cooks right in the crock pot. Chicken breast, corn, pinto beans, ranch seasoning & spices combine in the slow cooker for an easy, simple family dinner. Serve with shredded cheese, avocado slices, and cilantro. 
Course Main Course
Cuisine Mexican
Keyword chicken chili, crock pot recipe, white chicken chili
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 6 large servings
Calories 187 kcal
Author Jessica - Together as Family

Ingredients

  • 1 can (14.5) reduced-sodium chicken broth
  • 1 can (15 oz) pinto beans (drained & rinsed)
  • 1 can (15 oz) petite diced tomatoes (do not drain)
  • 1 can (15 oz) corn (do not drain)
  • 1 packet ranch seasoning mix
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 3-4 boneless, skinless chicken breasts (about 1 1/2 - 2 pounds)
  • 1 bar (8 oz) cream cheese (cut into 8 small cubes)

Toppings

  • chopped cilantro
  • shredded cheese
  • avocado slices
  • tortilla chips

Instructions

  1. Spray the insert of a crock pot with cooking spray. Add the chicken broth, black beans, diced tomatoes, can of undrained corn, and packet of ranch seasoning mix. Stir together to combine. 

  2. In a small bowl, mix together chili powder, garlic powder, cumin, and salt. Sprinkle this on both sides of each chicken breast. Place chicken into the crock pot. 

  3. Cover with the lid and cook on LOW heat for 6-7 hours. 

  4. Take chicken out and use 2 forks to shred the chicken (you can also just shred it right in the crock pot). Add the shredded chicken back in, and add the cubes of cream cheese. Cover with lid and let the cream cheese melt and soften, this takes about 30 minutes. Stir everything together until creamy and combined. 

  5. Ladle into bowl and serve with chopped cilatnro, tortilla chips, shredded cheese, and avocado slices. 

Recipe Notes

If you use the full-salt chicken broth you may want to cut back the salt to 1/4 teaspoon. 

 

I use full-fat cream cheese but you can use the 1/3 less fat cream cheese if wanted. 

 

My crock pot cooks things pretty fast (higher temperature) so mine takes 6 hours. If you have an older one or know it cooks at a lower temperature then you may need 7 hours. You just want the chicken to be so soft and tender that it falls apart when you try to take it out to shred it.