Super Easy Slow Cooker White Chicken Chili

This recipe is so easy!  It’s a dump it in and be done type of recipe.  While you could use dry beans, I like having a canned version so that if I happened to forget to plan ahead, I could throw it all in the crockpot and put it on high for a few hours.  OR if all else fails, I could even make it on the stovetop pretty quickly, too.  We enjoyed it, I hope you will, too!

Super Easy Slow Cooker White Chicken Chili -

Slow Cooker White Chicken Chili

Serves 6


4 (15 oz) cans white beans (Great Northern, drained)
1 (15 oz) can pinto beans, drained
1 (14.5 oz) mexican diced tomatoes
1 (7 oz) can green chilis
1/2 C salsa
1 Tbsp taco seasoning
3 chicken breasts
1/2 C sour cream
1/2 C milk
1 tsp oregano
1 tsp cumin
2 tsp chili powder


Place all ingredients except chicken in slow cooker and stir so that it is well mixed.  Place chicken breasts on top and cover with bean mixture.  Cook on low for 7-8 hours or on high for 3-4 hours.

Freezer to Slow Cooker Instructions

This is one of those meals that you could prepare it all and put it in a freezer safe bag OR you could just throw it all in that day.  If you plan to prepare it, my recommendation is to do the following:

  1. Place all ingredients except chicken in freezer bag and mix well by stirring or squishing bag.
  2. Add chicken breasts.
  3. Label and lay flat to freeze.
  4. Follow cooking instructions above.

Slow Cooker Chicken Ranch Pasta

Slow Cooker Chicken Ranch Pasta .jpg

Do you like cream cheese as much as I do?  Of course I like it!  It’s fattening!!  I have a knack for liking the most fattening foods…. go figure!  Well, this Chicken Ranch Pasta’s base ingredient (as in the one that makes the delicious sauce), is cream cheese.  It’s bound to be a good one if that’s the case, right?  Well, let me tell you, it WAS good.  But don’t just let me tell you about it, you should try this one on your own!

Here’s how:

Slow Cooker Chicken Ranch Pasta

Slow Cooker Chicken Ranch Pasta.jpg

This recipe serves 8 people.


1 3 pound bag of frozen boneless, skinless chicken breast
2 tbsp butter, melted
1 oz package of Ranch Dressing mix
2 cans cream of chicken soup
2 8 oz cream cheese, cubed
1/4 tsp dried oregano
1/2 tsp. dried parsley
1 tsp minced garlic
2 cups frozen broccoli
egg noodles – 16 oz package


  1. Sprinkle paprika and ranch dressing mix over both sides of each chicken breasts.
  2. Pour melted butter over all of the chicken breasts.
  3. Cook on low for 4-5 hours.
  4. Remove chicken from slow cooker and using a slotted spoon, strain any fatty chicken pieces, etc. that you would not mixed into your sauce.
  5. Put remaining ingredients, cream of chicken soup, cream cheese, oregano, parsley,minced garlic, and frozen broccoli in slow cooker.  Stir and/or whisk around until it’s not clumpy.
  6. Replace chicken into the slow cooker and cook another 1-2 hours on low.
  7. Boil egg noodles on stove top about 10 minutes before you’re ready to serve.
  8. Using scissors or a knife, chop chicken into smaller pieces.
  9. Add egg noodles and stir well, being sure to coat all noodles with the white sauce.

Freezer to Slow Cooker Instructions:

  1. Melt cream cheese in microwave.
  2. Stir together cream cheese, cream of chicken soup, oregano, parsley and minced garlic.
  3. Place mixture into a freezer safe bag.
  4. Staple to the 3 pound bag of chicken, being sure to label as Chicken Ranch Pasta.
  5. On cooking day, sprinkle frozen (or thawed) chicken breasts with paprika and ranch mix.
  6. Cook on low for 5 hours.
  7. Follow Directions 4-9 above.

Please note:  If you are going to be away for the day and it is not possible to add the ingredients in the middle of the day like that, it is possible to cook them all together.  The only reason that I give to add the other ingredients later into the cooking time is because milk products sometimes separate when cooked too long or boiled.  It’s not really a big problem though, you will just have to stir it back in once you get home.

Also, if you need to cook this on high, it is fine to do so, so long as you are following the instructions to add the sauce ingredients later.  Otherwise they will scorch if cooked on high for that long.  Cook on high for 4-5 hours total with 1 of those hours being for the sauce.

Let me know if you have any questions!

A Month of Slow Cooker Recipes

One Month Slow Cooker Printable Menu - FREE!


My good friend Jill, started a site a few months back called The Sassy Slow Cooker. She has a lot of great recipes on it, and I wanted to be sure I told you all about her monthly menu!

She just published it yesterday and she has a slow cooker recipe for every day of the month. She’s even included a couple of my recipes from the Crockpot Freezer Meals portion of this site!

To get your menu, just click on the image below:

Spend your days out of the kitchen this April with this FREE Family Friendly Slow Cooker Menu!


She has it available in PDF or in an editable Word version.  If you get a chance to leave her a comment, be sure to let her know I sent you over.  :)  She loves comments and e-Hugs.

Have a wonderful weekend!