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Crockpot Cream Cheese Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 70 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Crockpot Cream Cheese Chicken Chili is a creamy, hearty, and flavorful dish perfect for a comforting meal. It combines tender chicken breasts, corn, black beans, and diced tomatoes with green chilies, infused with ranch seasoning and spices, all slow-cooked to perfection. Cream cheese adds a rich and smooth texture, making it ideal for serving on chilly days or whenever you want a delicious, easy-to-make chili.

Ingredients

Chicken and Vegetables

  • 2 boneless, skinless chicken breasts
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies (like Rotel)

Seasonings

  • 1 packet ranch seasoning mix
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Dairy

  • 1 block (8 oz) cream cheese, cubed

Liquids (optional)

  • 1/2 cup chicken broth (optional, for thinner consistency)

Instructions

  1. Prepare the Crockpot: Place the boneless, skinless chicken breasts at the bottom of the crockpot, creating an even layer.
  2. Add Vegetables and Beans: Pour the drained corn, drained and rinsed black beans, and diced tomatoes with green chilies evenly over the chicken breasts.
  3. Season the Ingredients: Sprinkle the ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, salt, and black pepper evenly over the top of the layered ingredients to ensure every bite is flavorful.
  4. Add Cream Cheese: Distribute the cubed cream cheese on top of the chili mixture to help create a creamy texture during cooking.
  5. Cook the Chili: Cover the crockpot with its lid and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is thoroughly cooked and tender.
  6. Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it thoroughly with the other ingredients.
  7. Combine and Adjust Consistency: Stir the chili until smooth and creamy. If the chili is thicker than desired, add up to 1/2 cup of chicken broth to reach your preferred consistency.
  8. Serve: Serve the chili hot. Garnish with toppings such as shredded cheese, chopped green onions, or crushed tortilla chips if desired.

Notes

  • You can substitute chicken thighs for a juicier texture.
  • Add jalapeños or extra chili powder for more heat.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Find it online: https://slsrecipes.com/crockpot-cream-cheese-chicken-chili-recipe/