Easy Crock Pot Cream Cheese Chicken Chili Recipe

Introduction

This Easy Crock Pot Cream Cheese Chicken Chili is a comforting and creamy dish that combines tender chicken with flavorful beans, corn, and spices. Perfect for busy days, it requires minimal prep and slow cooks to perfection.

Ingredients

• 1 15-oz. can black beans, drained and rinsed
• 1 15.25-oz. can corn, undrained
• 1 10-oz. can Rotel tomatoes, undrained
• 2 chicken breasts (about 1 to 1.5 pounds)
• 1 package ranch dressing mix
• 1 tsp. ground cumin
• 1 Tbsp. chili powder
• 1 tsp. onion powder
• 1 8-oz. package light cream cheese

Instructions

1. Step 1: Drain and rinse the black beans thoroughly to reduce excess sodium and remove canned flavor.
2. Step 2: Place the chicken breasts at the bottom of the crock pot. Pour the undrained corn, undrained Rotel tomatoes, and drained black beans over the chicken.
3. Step 3: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder evenly over the layered ingredients. Stir gently to distribute the spices.
4. Step 4: Place the whole block of light cream cheese on top without stirring it in. It will melt and blend during cooking to create a creamy texture.
5. Step 5: Cover and cook on low heat for 6-8 hours, allowing the chicken to become tender and flavors to meld.
6. Step 6: Remove the chicken breasts and shred them with two forks. Return the chicken to the crock pot and stir well to combine with the melted cream cheese and other ingredients.
7. Step 7: Serve hot, optionally topped with shredded cheese, sour cream, or chopped cilantro.

Tips & Variations

• For added heat, include a diced jalapeño or a pinch of cayenne pepper.
• Use rotisserie chicken instead of raw breasts to save cooking time; add cream cheese last and heat until melted.
• Substitute light cream cheese with regular cream cheese for a richer flavor.
• Serve with tortilla chips or over rice for a hearty meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 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 instead of fresh?

Yes, you can use frozen chicken breasts; just increase the cooking time slightly to ensure the chicken is fully cooked and tender.

Is it possible to make this recipe in an Instant Pot?

Absolutely! Use the sauté function to combine ingredients and then cook on high pressure for about 15 minutes, followed by a quick release. Add the cream cheese at the end and stir until melted.

Easy Crock Pot Cream Cheese Chicken Chili Recipe

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4.8 from 110 reviews

This Easy Crock Pot Cream Cheese Chicken Chili is a comforting and creamy slow-cooked dish perfect for cozy meals. Tender chicken breasts are cooked with black beans, corn, Rotel tomatoes, and a blend of ranch seasoning and spices, then enriched with light cream cheese to create a rich and flavorful chili that’s simple to prepare and perfect for feeding a crowd.

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

Ingredients

Scale 1x2x3x

Chili Ingredients

• 1 15-oz. can black beans, drained and rinsed
• 1 15.25-oz. can corn, undrained
• 1 10-oz. can Rotel tomatoes, undrained
• 2 chicken breasts (about 1 to 1.5 pounds)
• 1 package ranch dressing mix
• 1 tsp. ground cumin
• 1 Tbsp. chili powder
• 1 tsp. onion powder
• 1 8-oz. package light cream cheese

Instructions

1. Prepare Ingredients: Drain and rinse the canned black beans thoroughly to reduce excess sodium and canned flavor, ensuring a fresher taste in your chili.
2. Layer Ingredients in Crock Pot: Place the chicken breasts at the bottom of your crock pot. Pour the undrained can of corn, undrained Rotel tomatoes, and drained black beans over the chicken to create a flavorful base.
3. Add Seasonings: Sprinkle the ranch dressing mix, ground cumin, chili powder, and onion powder evenly over the layered ingredients. Gently stir to incorporate spices throughout the mixture for even seasoning.
4. Add Cream Cheese: Place the whole block of light cream cheese on top of the mixture without stirring in. The cream cheese will melt slowly during cooking, creating a creamy texture throughout the chili.
5. Cook: Cover the crock pot with its lid and cook on low heat for 6-8 hours. This slow cooking process tenderizes the chicken and allows all flavors to meld beautifully.
6. Shred Chicken and Combine: Once cooked, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot and stir thoroughly to combine all ingredients and the melted cream cheese evenly.
7. Serve: Serve the creamy chicken chili hot. Optionally, top with shredded cheese, sour cream, or chopped cilantro to enhance the flavor and presentation.

Notes

• Rinsing the black beans helps reduce sodium and canned taste.
• Do not stir in the cream cheese at the start; place it on top to melt gradually.
• Cooking on low for 6-8 hours yields the best texture and flavor.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
• Optional toppings include shredded cheese, sour cream, chopped green onions, or fresh cilantro.

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