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Crockpot Cream Cheese Chicken Chili

Cream Cheese Chicken Chili

A creamy, slow-cooked chicken chili with tomatoes, beans, and cream cheese, delivering a comforting and flavorful meal perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6 people
Calories 350 kcal

Equipment

  • 1 slow cooker

Ingredients
  

  • 2 to 3 boneless skinless chicken breasts
  • 1 can 10 oz diced tomatoes with green chiles, undrained
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz black beans, rinsed and drained
  • 1 packet 1 oz ranch seasoning mix
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Black pepper to taste
  • 1 block 8 oz cream cheese
  • 1 cup chicken broth
  • Shredded cheddar cheese optional garnish
  • Fresh cilantro chopped (optional garnish)
  • Green onions sliced (optional garnish)
  • Crushed tortilla chips optional garnish
  • Sour cream optional garnish

Instructions
 

  • Place chicken breasts at the bottom of the slow cooker.
  • Add diced tomatoes with green chiles, corn, black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the chicken.
  • Pour chicken broth evenly over the mixture.
  • Place the cream cheese block on top of all ingredients.
  • Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.
  • Using two forks, shred the chicken directly in the slow cooker.
  • Stir well to combine the melted cream cheese thoroughly, making the chili creamy.
  • Serve hot in bowls and garnish with shredded cheddar, cilantro, green onions, crushed tortilla chips, or sour cream as desired.

Notes

  • Adjust seasoning to your preference.
  • Use frozen chicken breasts if needed.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.