Are you ready to warm your heart and fill your belly with a delicious bowl of Crockpot Mexican White Chicken Chili? This recipe is not only a breeze to make, but it’s also perfect for quick family dinners! With just a few simple ingredients and a little time in the crockpot, you’ll have a creamy, cheesy dish that everyone will love. Plus, if you’re looking for easy pasta recipes to complement your meals, I’ve got you covered with some fantastic ideas later on!
Why You’ll Love This Recipe
- It’s a one-pot wonder that makes cleanup a breeze!
- Perfect for busy weeknights when you need a hearty meal in a hurry.
- Customizable with your favorite toppings for a personal touch.
- Great for meal prep and leftovers taste even better!
- Kid-friendly and packed with flavor that even picky eaters will enjoy.
Ingredients
To whip up this delightful Crockpot Mexican White Chicken Chili, you’ll need the following ingredients:
- 1 lb boneless skinless chicken breasts
- 2 (15.5 oz) cans Buch’s white chili beans
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (10 oz) can green enchilada sauce
- 1 (1 oz) packet ranch seasoning mix
- 1 oz taco seasoning
- Shredded Cheese (mozzarella, Monterey Jack, etc)
- Cilantro
- Sour cream
- Avocado
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making this Crockpot Mexican White Chicken Chili is as easy as 1-2-3! Here’s how:
- First, spray your crockpot with non-stick spray or line it with a crockpot liner for easy cleanup.
- Next, add the chicken breasts, white chili beans, diced tomatoes, green enchilada sauce, ranch seasoning, and taco seasoning to the crockpot. Stir everything together until well combined.
- Now, it’s time to let the magic happen! Cook on high for 4 hours or low for 6 to 8 hours, until the chicken is cooked through and tender. Once it’s done, shred the chicken with two forks and stir it back into the chili.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your chili turns out perfectly:
- For a little extra kick, consider adding some diced jalapeños or a dash of hot sauce.
- If you prefer a thicker chili, you can mash some of the beans before adding them to the pot.
- Feel free to swap out the chicken for a vegetarian option if you’re looking for a White Chili No Chicken version!
- Don’t forget to taste and adjust the seasonings before serving. Sometimes a little extra taco seasoning can make all the difference!
How to Serve
Serving this Crockpot Mexican White Chicken Chili is half the fun! Here are some delicious topping ideas:
- Shredded cheese (mozzarella or Monterey Jack work beautifully)
- Fresh cilantro for a burst of flavor
- A dollop of sour cream to add creaminess
- Sliced avocado for a healthy twist
- Crushed tortilla chips for some crunch
Pair it with some creamy garlic pasta or a side salad for a complete meal that your family will rave about!
Make Ahead and Storage
This chili is perfect for meal prep! You can make it ahead of time and store it in the fridge for up to 4 days. Just reheat it on the stove or in the microwave when you’re ready to enjoy. If you want to keep it longer, it freezes beautifully! Just make sure to store it in an airtight container, and it will last for up to 3 months in the freezer.
For more delicious meal ideas, check out my Healing Breakfast Soup or Gut Health Overnight Oats with Probiotics. And if you’re interested in learning about Foods for Healing the Gut, I have some great resources for you!
Now that you have this easy recipe in your back pocket, you’ll never have to worry about what to make for dinner again. Enjoy your Crockpot Mexican White Chicken Chili, and happy cooking!
Crockpot Mexican White Chicken Chili
Ingredients
Method
- Spray crockpot with non-stick spray or line with liner.
- Add chicken, beans, tomatoes, sauce, ranch, and taco seasoning; stir to combine.
- Cook on high for 4 hours or low for 6-8 hours until chicken is tender. Shred chicken and stir.
- Serve topped with cheese, cilantro, sour cream, and avocado as desired.