📖 Slow Cooker White Chicken Chili with Bacon
Cozy and satisfying, this white chicken chili is the perfect fall and winter comfort food. Ranch seasoning and bacon makes this easy chili recipe extra special and takes take this white chicken chili to the next level!
Servings: 10 Servings
Calories: 810kcal
Equipment
Ingredients
- 2 lbs boneless chicken breast
- 1, medium yellow onion
- 1, 16 oz bag of frozen corn
- 2, 15 oz cans of black beans
- 2, 10 oz cans of fire roasted tomatoes with green chilis*
- 4 C chicken broth
- 1, 12 oz package of bacon
- 2 packets of ranch seasoning / dressing mix
- 2 teaspoon cumin powder
- 2 tablespoon chili powder
- 2, 8 oz blocks of cream cheese*
- Shredded cheddar for topping*
Instructions
- Place ingredients into a large slow cooker. Place the chicken in first to sit at the bottom during cooking. Then add onion, beans, corn, tomatoes and their juices, spices, broth, and cream cheese into the pot and give it a stir.
- Cook for 4-hours on high. Stir 1 or 2 times throughout the cooking process if you can.
- While the chili is cooking, cook the bacon. Preheat oven to 375°F. Place the bacon strips onto 2 baking sheets, doing your best to not overlap the pieces. Cook for 20 minutes (or until crispy). Remove from the oven and place onto a plate in layers of paper towel to help remove the grease.
- Once bacon has cooled, break the strips into bite-sized pieces and place into the slow cooker with the other chili ingredients.
- When 4-hours has passed, use an instant read thermometer to verify the chicken breasts have reached 165°F then remove from the slow cooker and shred. Put shredded chicken back into the slow cooker and stir to distribute.*
- Serve with a generous portion of shredded cheddar cheese and enjoy!*
- Store leftovers in an air-tight container in the fridge for 3-5 days.
Notes
*If you cannot find fire roasted tomatoes with green chilis, replace them with one of the following options: the same quantity of canned fire roasted tomatoes + 2, 4oz cans of mild green chilis. If green chilis aren’t your thing, use the same amount of canned fire roasted tomatoes or standard diced tomatoes instead.
*You can use either full-fat or reduced-fat cream cheese in this recipe.
*How to shred chicken: You can shred the chicken by using 2 forks and pulling in opposite directions or by placing it into a stand mixer fitted with a paddle attachment on medium (my new favorite method!).
* If you’d prefer to add the shredded cheddar to the chili instead of serving with cheddar, add 2 cups of shredded cheddar to the slow cooker when you place the shredded chicken back into the pot and stir to combine and melt.
Nutrition
Calories: 810kcal | Carbohydrates: 40g | Protein: 35g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1252mg | Potassium: 876mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1492IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 3mg