Description
Crockpot Cream Cheese Chicken Chili is a creamy, cozy, slow-cooked chili made with tender chicken, beans, tomatoes, and rich cream cheese—perfect for a comforting meal.
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 packet (about 1 ounce) ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1 block (8 ounces) cream cheese
- 1 cup chicken broth
- Shredded cheddar cheese (optional garnish)
- Fresh cilantro, chopped (optional garnish)
- Green onions, sliced (optional garnish)
- Crushed tortilla chips (optional garnish)
- Sour cream (optional garnish)
Instructions
- Arrange chicken breasts in the base of the slow cooker.
- Add diced tomatoes with green chiles, corn, black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the chicken.
- Pour the chicken broth over the mixture.
- Add the cream cheese block on top of all ingredients.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is fully cooked and tender.
- Using two forks, shred the cooked chicken directly in the crockpot.
- Stir thoroughly until the cream cheese is melted and the chili is creamy and well combined.
- Ladle into bowls and garnish as desired before serving.
Notes
- Adjust seasoning to taste.
- This recipe can be made using frozen chicken breasts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (LOW) or 3 to 4 hours (HIGH)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American