Who else is excited that it’s FRIDAY? Cue all the “girl raising hand” emojis! I love that, in this household, weekends equal family time. If we’re relaxing, we’re relaxing together. If we’re busy, at least we’re busy together. It’s been a long week full of to-dos, sick kids, meetings, and fundraisers, and I’m very much looking forward a little downtime. For one thing, bounce houses are on the menu, and that means my girl is going to have the biggest smile all weekend long. I can already picture her beautifully goofy little grin.
Speaking of menus, I don’t really love cooking on the weekends. (You probably could have removed the last three words of that sentence and it would still ring 100% true.) And as much as I would love to eat out all weekend, every weekend, I also like to pay my mortgage. Every once in a while I’m smart enough to think ahead and plan out a meal that will provide delicious leftovers all weekend long so I don’t have to cook very much. This recipe is the perfect mix of easy crockpot meal meets last-minute no-brainer. And it’s delicious. There’s a reason it’s all over Pinterest! Without further ado, here’s my. . .
Crockpot White Chicken Chili Recipe
Yields 6 servings; Prep/cook time 2-4 hours
- 2 chicken breasts
- 1 can black beans, drained
- 1 can Rotel tomatoes, drained and rinsed (I go with Mild, since I’m feeding a picky preschooler)
- 1 can diced tomatoes, drained and rinsed
- 1 can corn (or half package of frozen corn)*
- 1 package Ranch seasoning mix
- 1 cup diced onion
- 2-4 cloves garlic
- 1 block cream cheese
- Dash of: chili powder, garlic salt, pepper, cayenne (red) pepper, cumin
- Cilantro to garnish (optional)
Step 1: Place chicken breasts on the bottom of the crockpot. Add the remaining ingredients, except cilantro, on top of the chicken. Don’t worry about mixing yet. Just unceremoniously dump and go. Cook on LOW about 4 hours or on HIGH about 2 hours. (Guys, what other crockpot recipe is ready to eat within 2 hours?? None. Thank you.)
Step 2: Once chicken breasts are cooked through, remove and shred with a fork.
Step 3: Return chicken to the crockpot and stir until all ingredients are mixed. It will not look pretty, but you will not care. Your house will smell delicious, and I double dog dare you not to sneak a taste every time you walk through your kitchen.
Step 4: Set crock pot on WARM until you’re ready to eat. Enjoy with tortilla chips and fresh cilantro sprinkled on top! (My husband also loves when I slice up some avocado and throw that on top too.)
*Note: I chose to leave out the corn this time. Sometimes I’m feeling it, sometimes I’m not. What? You’re not the boss of me. (Just kidding. Still friends?)
The great thing about this recipe (besides the fact that it tastes ah-ma-zing) is how quickly you can throw it together! I almost always have these ingredients on hand, and I can throw it in my crockpot well into the afternoon and still have dinner ready on time. You can even toss in your chicken breasts frozen if you forgot to defrost them, but you’ll have to let it cook for a while longer.
So try it out, and let me know what you think! Do you make something similar? Have any tips and tricks you want to share with the class? Leave a comment or send me a message! Have a great weekend!