Description
This Crockpot Cream Cheese Chicken Chili is a creamy, flavorful slow cooker meal combining tender chicken breasts with black beans, corn, Rotel tomatoes, and a blend of spices. The addition of cream cheese creates a rich, comforting texture that’s perfect for an easy weeknight dinner or casual gathering. With minimal prep and hands-off cooking, this chili delivers hearty protein and satisfying warmth in every bite.
Ingredients
Scale
Main Ingredients
- 2 boneless skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel diced tomatoes with green chilies (do not drain)
- 8 oz cream cheese (block, not whipped)
- 1/2 cup chicken broth (optional, for thinner consistency)
Seasonings
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the crockpot: Place the chicken breasts at the bottom of the crockpot, providing a solid base for the chili.
- Add vegetables and seasoning: Layer the drained black beans, corn, and Rotel tomatoes with green chilies on top of the chicken, making sure not to drain the tomatoes. Sprinkle ranch seasoning, chili powder, cumin, onion powder, garlic powder, salt, and pepper evenly over the mixture for balanced flavor.
- Add cream cheese: Place the block of cream cheese directly on top of the layered ingredients without stirring, which allows it to melt throughout the cooking process.
- Cook the chili: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing flavors to meld and chicken to become tender.
- Shred the chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them with two forks, breaking the meat into bite-sized pieces.
- Incorporate shredded chicken and cream cheese: Return the shredded chicken to the crockpot and stir well until the cream cheese is fully melted and incorporated, creating a creamy texture.
- Adjust consistency: If the chili seems too thick, gradually add chicken broth, stirring until the desired consistency is reached. Allow it to heat through for the remaining cooking time.
- Serve: Serve the chili hot, optionally accompanied by tortilla chips, shredded cheese, or over rice for a more substantial meal.
Notes
- Use rotisserie chicken to reduce cooking time; add it during the last hour and adjust seasoning accordingly.
- For extra heat, add diced jalapeños or hot sauce.
- Serve with tortilla chips, shredded cheese, sour cream, or over rice to customize the dish.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 910mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 115mg
