Description
This Crock Pot Cream Cheese Chicken Chili is a creamy, comforting, and flavorful slow cooker meal. Made with tender shredded chicken, beans, corn, and a rich cream cheese-infused broth, it’s an easy, dump-and-go dinner perfect for busy weeknights!
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 (8 oz) package cream cheese, cubed
- 1 cup chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Optional Toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced jalapeños
- Chopped cilantro
- Tortilla chips or crackers
Instructions
Step 1: Assemble Ingredients in Crock Pot
- Place chicken breasts in the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes with green chilies, chicken broth, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Stir slightly to combine.
Step 2: Cook the Chili
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender.
Step 3: Shred the Chicken & Add Cream Cheese
- Remove the cooked chicken breasts, shred them with two forks, and return them to the crock pot.
- Add cubed cream cheese and stir until melted and creamy. Cook for another 15 minutes.
Step 4: Serve & Enjoy
- Ladle into bowls and top with cheese, sour cream, jalapeños, or tortilla chips. Enjoy warm!
Notes
- Spicy Option: Add ½ tsp cayenne pepper or 1 chopped jalapeño.
- Thicker Chili: Stir in ½ cup shredded cheese or 1 tbsp cornstarch mixed with water.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Vegetarian Option: Replace chicken with extra beans or lentils, and use vegetable broth.