Easy Crock Pot Cream Cheese Chicken Chili Recipe

Introduction

This Easy Crock Pot Cream Cheese Chicken Chili is a creamy, comforting dish perfect for busy days. With simple ingredients and minimal prep, it’s a great way to enjoy hearty chili without the fuss. The cream cheese adds a luscious texture that makes this recipe stand out.

Ingredients

• 1 15-oz. can black beans, drained and rinsed
• 1 15.25-oz. can corn, undrained
• 1 10-oz. can Rotel tomatoes, undrained
• 1 package ranch dressing mix
• 1 tsp. cumin
• 1 Tbsp. chili powder
• 1 tsp. onion powder
• 1 8-oz. package light cream cheese
• 2 chicken breasts

Instructions

1. Step 1: Drain and rinse the black beans thoroughly. Place the chicken breasts at the bottom of the crock pot.
2. Step 2: Pour the undrained corn, Rotel tomatoes, and black beans over the chicken.
3. Step 3: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder evenly over the ingredients. Stir gently to combine.
4. Step 4: Place the block of cream cheese on top without stirring. Cover with the lid and cook on low for 6 to 8 hours.
5. Step 5: Once cooked, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crock pot. Stir well to incorporate and serve.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper with the seasonings.
• Use shredded rotisserie chicken to save time; add it during the last hour of cooking.
• Substitute cream cheese with sour cream for a tangier flavor.
• Add chopped bell peppers or onions for more texture and flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This chili also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just make sure to increase the cooking time by about an hour to ensure it’s fully cooked through.

Is it possible to make this recipe on high heat?

Cooking on high is possible but not recommended as it may cause the cream cheese to separate. If using high, reduce the cooking time to 3-4 hours and check frequently.

Easy Crock Pot Cream Cheese Chicken Chili Recipe

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4.4 from 102 reviews

This Easy Crock Pot Cream Cheese Chicken Chili is a comforting and flavorful slow-cooked chili featuring tender shredded chicken, creamy light cream cheese, and a delightful blend of black beans, corn, tomatoes, and ranch seasoning. Perfect for busy days, this recipe combines convenience and deliciousness in one warm bowl.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 4 servings 1x
• Category: Chili
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chili Base

• 1 15-oz can black beans, drained and rinsed
• 1 15.25-oz can corn, undrained
• 1 10-oz can Rotel tomatoes, undrained

Seasonings

• 1 package ranch dressing mix
• 1 tsp cumin
• 1 Tbsp chili powder
• 1 tsp onion powder

Protein and Dairy

• 2 chicken breasts
• 1 8-oz package light cream cheese

Instructions

1. Prepare the ingredients: Drain and rinse the black beans thoroughly to remove excess liquid. This ensures the chili won’t become too watery.
2. Layer in the crock pot: Place the two chicken breasts at the bottom of the crock pot. Pour the undrained can of corn, undrained Rotel tomatoes, and drained black beans directly over the chicken to begin building your chili.
3. Add seasonings: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder evenly over the ingredients in the crock pot. Stir gently to incorporate the seasonings with the vegetables and chicken.
4. Add the cream cheese: Place the entire block of light cream cheese on top of the layered ingredients without mixing it in. This will melt during cooking and add creaminess.
5. Cook the chili: Cover the crock pot with its lid and cook on the low setting for 6 to 8 hours. This slow cooking will allow the flavors to meld and the chicken to become tender.
6. Shred the chicken: Once cooking is complete, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir it into the chili until fully combined.
7. Serve: Ladle the chili into bowls and enjoy warm as a hearty and creamy meal.

Notes

• You can use chicken thighs instead of breasts for a juicier texture.
• Adjust the chili powder to taste for preferred spice level.
• Serve with toppings like shredded cheese, sour cream, or chopped green onions if desired.
• Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.

Keywords: crock pot chicken chili, creamy chicken chili, easy slow cooker chili, cream cheese chili, ranch chili recipe