Easy Crock Pot Cream Cheese Chicken Chili Recipe
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.
- 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
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
- Prepare Ingredients: Drain and rinse the canned black beans thoroughly to reduce excess sodium and canned flavor, ensuring a fresher taste in your chili.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
