Description
This Crockpot Cream Cheese Chicken Chili is a creamy, flavorful, and easy-to-make chili perfect for cozy dinners. Tender chicken breasts slow-cooked with diced tomatoes, beans, corn, ranch seasoning, and a block of cream cheese create a rich and satisfying chili. Garnish with cheddar, cilantro, green onions, tortilla chips, or sour cream for a delicious finish.
Ingredients
Scale
Chicken and Base Ingredients
- 2 to 3 boneless, skinless chicken breasts
- 1 can (about 10 ounces) diced tomatoes with green chiles, undrained
- 1 can (about 15 ounces) whole kernel corn, drained
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 cup chicken broth
Seasonings
- 1 packet (about 1 ounce) 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
Additional Ingredients
- 1 block (8 ounces) cream cheese
Optional Garnishes
- Shredded cheddar cheese
- Fresh cilantro, chopped
- Green onions, sliced
- Crushed tortilla chips
- Sour cream
Instructions
- Prepare the slow cooker: Arrange the chicken breasts in the base of your slow cooker, spreading them out evenly to form the chili base.
- Add the canned ingredients and seasonings: Pour diced tomatoes with green chiles (undrained), drained corn, rinsed black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and black pepper over the chicken evenly.
- Pour chicken broth: Add the chicken broth over the mixture to keep the chili moist and flavorful during cooking.
- Add cream cheese: Place the entire block of cream cheese on top of all the ingredients; this will melt down during cooking to give the chili its creamy texture.
- Slow cook: Cover the crockpot 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.
- Shred the chicken: Using two forks, shred the cooked chicken directly in the slow cooker to mix with the other ingredients.
- Combine ingredients: Stir thoroughly to melt the cream cheese completely and achieve a creamy, even texture throughout the chili.
- Serve and garnish: Ladle the hot chili into bowls and garnish with shredded cheddar cheese, chopped cilantro, sliced green onions, crushed tortilla chips, or sour cream as desired.
Notes
- You can substitute the black beans or corn with other beans or veggies of your choice.
- For spicier chili, add extra chili powder or a dash of hot sauce.
- Use low-fat cream cheese for a lighter version.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Shredding the chicken in the slow cooker saves time and creates a perfect chili texture.
