Description
This creamy, protein-packed white chicken chili combines the addictive flavors of ranch, cheddar, and savory turkey bacon with hearty beans and corn. It is the perfect dump-and-go comfort meal for busy weeknights, delivering a rich, velvety texture.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 (8 oz) block cream cheese, softened
- 1 (1 oz) packet dry ranch seasoning mix
- 1 cup shredded sharp cheddar cheese
- 6 slices turkey bacon, cooked crispy and crumbled
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chilies (e.g., RoTel), undrained
- 1 cup yellow onion, finely diced
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp ground cumin
Instructions
- Place the chicken breasts flat in the bottom of a 6-quart slow cooker.
- Add the drained black beans, drained corn, undrained diced tomatoes, onion, garlic powder, chili powder, cumin, and ranch seasoning packet over the chicken.
- Pour the chicken broth over the ingredients and place the block of cream cheese directly on top of the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.
- Remove the chicken to a cutting board and verify it has reached an internal temperature of 165°F (74°C).
- Use two forks to shred the chicken completely, then return the meat to the slow cooker.
- Stir the chili vigorously to melt the cream cheese and combine it with the broth until smooth and creamy.
- Stir in the shredded cheddar cheese and half of the crumbled turkey bacon until melted.
- Serve hot, topped with the remaining crispy turkey bacon.
Notes
- Beans: Swap black beans for Great Northern beans or pinto beans for a milder flavor.
- Spicier: Add 1 diced jalapeño or a pinch of cayenne pepper with the onions.
- Cheese: Use Colby Jack or Monterey Jack instead of cheddar for a gooier melt.
- Broth: Vegetable broth can be used instead of chicken broth if preferred.
- Bacon: Beef bacon is a delicious, savory alternative to turkey bacon.
- If the cream cheese looks curdled at first, keep stirring or use a whisk; it will smooth out.
- Use low-sodium beans and broth to control salt.
- Bake turkey bacon at 400°F (200°C) for 15 minutes for the best crispiness.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months; thaw overnight in the fridge before reheating gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: American