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Slow Cooker Cream Cheese Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 38 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Lactose

Description

A rich and creamy slow cooker chicken chili combining the flavors of black beans, corn, tomatoes with green chilies, and cream cheese for a comforting and hearty meal.

Ingredients

Chili Ingredients

  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can corn kernels, undrained
  • 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
  • 1 (1-oz) package ranch dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 2 boneless skinless chicken breasts
  • 1 (8-oz) package cream cheese

Instructions

  1. Prepare Ingredients: Place the boneless skinless chicken breasts at the bottom of the slow cooker to form the base for the chili.
  2. Add Vegetables and Seasonings: Pour in the whole can of corn (undrained), the Rotel diced tomatoes and green chilies (undrained), and the drained and rinsed black beans over the chicken. Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder evenly on top. Stir gently to combine all seasonings with the vegetables and beans without disturbing the chicken placement.
  3. Add Cream Cheese: Place the entire 8-ounce package of cream cheese on top of the mixture without mixing it in yet. This allows it to soften and melt evenly during slow cooking.
  4. Cook the Chili: Cover the slow cooker with its lid and cook the mixture on low heat for 6 to 8 hours. This slow cooking process will tenderize the chicken and allow the flavors to meld beautifully.
  5. Shred Chicken and Mix: After cooking, remove the lid and stir the cream cheese into the chili until it is fully melted and blended. Use two forks to shred the chicken breasts directly in the slow cooker, then stir again to evenly distribute the shredded chicken throughout the chili.
  6. Serve: Once everything is well combined and heated through, serve the creamy chicken chili immediately. Enjoy it on its own or with your favorite chili toppings or sides.

Notes

  • For spicier chili, add diced jalapeños or increase chili powder amount.
  • This recipe can be doubled for larger gatherings; adjust slow cooker size accordingly.
  • If you prefer a thicker chili, remove the lid during the last 30 minutes to let excess liquid evaporate.
  • Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
  • Serve with toppings like shredded cheese, sour cream, chopped cilantro, or avocado slices for added flavor.

Find it online: https://slsrecipes.com/slow-cooker-cream-cheese-chicken-chili-recipe-2/