Crockpot Cream Cheese Chicken Chili
This Crockpot Cream Cheese Chicken Chili is a rich, creamy, and flavorful dish that’s perfect for cozy weeknight dinners. With tender chicken, beans, and a tangy cream cheese base, it’s a set-and-forget meal that the whole family will love!
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 10 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Cuisine: American
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 (15 oz/425 g) can black beans, drained and rinsed
- 1 (15 oz/425 g) can corn, drained
- 1 (10 oz/283 g) can Rotel tomatoes (or diced tomatoes with green chilies)
- 1 (4 oz/113 g) can diced green chilies (optional, for extra heat)
- 1 packet (1 oz/28 g) ranch seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 (8 oz/225 g) block cream cheese, softened
- 1 cup (240 ml) chicken broth (optional, for a thinner chili)
For garnish:
- Shredded cheddar cheese
- Chopped cilantro
- Sliced jalapeños
- Sour cream
Instructions
- Prepare the crockpot:
- Place the chicken breasts in the bottom of your slow cooker. Add the black beans, corn, Rotel tomatoes, green chilies (if using), and all the seasonings and spices.
- Add cream cheese:
- Place the block of cream cheese on top of the ingredients. If you prefer a thinner chili, add the chicken broth at this point.
- Cook:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the chicken:
- Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot and stir everything until the cream cheese is fully incorporated into the chili.
- Serve:
- Ladle the chili into bowls and top with your favorite garnishes like cheddar cheese, cilantro, jalapeños, or sour cream. Serve with tortilla chips or warm cornbread on the side.
Notes
- Variations: Add a can of pinto or kidney beans for extra heartiness, or replace the black beans with white beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This chili freezes well. Let it cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Find it online: https://ukfinda.com/crockpot-cream-cheese-chicken-chili/