Crock Pot Cream Cheese Chicken Chili – A Cozy Family Favorite
A warm, creamy, and flavorful slow-cooked chili made with chicken, beans, corn, and cream cheese—perfect for cozy nights or easy family dinners.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), undrained
- 1 packet (1 oz) ranch seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 block (8 oz) cream cheese
- 1 cup chicken broth
Instructions
1. Place the chicken breasts in the bottom of your crock pot.
2. Add the black beans, corn, and Rotel tomatoes on top.
3. Sprinkle the ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, paprika, salt, and pepper over the ingredients.
4. Pour the chicken broth over everything, then place the block of cream cheese on top. Do not stir.
5. Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is fully cooked and tender.
6. Remove the chicken breasts and shred them using two forks.
7. Return the shredded chicken to the crock pot and stir everything together until the cream cheese is fully incorporated and the chili is creamy.
8. Ladle the creamy chicken chili into bowls and serve with toppings such as shredded cheese, sliced green onions, cilantro, sour cream, or tortilla chips.
Notes
Make it spicier by adding 1 diced jalapeño or 1/2 teaspoon cayenne pepper.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
This chili pairs well with cornbread, rice, or tortilla chips.