Get ready to indulge in a bowl of creamy, flavorful goodness with this Crockpot Cream Cheese Chicken Chili. It’s the perfect dish for busy weeknights, game days, or whenever you’re craving something warm, hearty, and satisfying.
Ingredients
Main Ingredients:
1 lb boneless, skinless chicken breasts
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can diced tomatoes with green chilies (Rotel)
1 packet ranch seasoning mix
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional, for extra depth)
1 block (8 oz) cream cheese
For Serving (Optional):
Shredded cheddar cheese 🧀
Chopped green onions 🧅
Sour cream 🥄
Tortilla chips or cornbread 🫓
Instructions
Step 1: Prepare the Crockpot
Place the chicken breasts at the bottom of your crockpot.
Step 2: Add the Ingredients
Layer the black beans, corn, and diced tomatoes with green chilies on top of the chicken.
Sprinkle the ranch seasoning, chili powder, cumin, onion powder, garlic powder, and smoked paprika over the ingredients.
Place the block of cream cheese directly on top of the mixture.
Step 3: Cook
Cover the crockpot and cook:
Low: 6-8 hours
High: 3-4 hours
The chicken should be fully cooked and tender by the end of the cooking time.
Step 4: Shred the Chicken
Remove the chicken breasts from the crockpot and shred them using two forks.
Return the shredded chicken to the crockpot.
Step 5: Combine and Melt
Stir everything together until the cream cheese is fully melted and the chili is rich and creamy.
Step 6: Serve
Ladle the chili into bowls. Top with shredded cheddar cheese, chopped green onions, or a dollop of sour cream if desired.
Serve with tortilla chips or warm cornbread for dipping.
Cooking Tips
Boost the Heat: Add diced jalapeños or a pinch of cayenne for extra spice.
Thicker Chili: For a heartier chili, mash some of the black beans or stir in 1/2 cup of cooked rice.
Lighter Option: Use low-fat cream cheese and skip the sour cream for a lighter dish.
Make-Ahead Friendly: This chili stores well. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Nutritional Information (Per Serving):
Calories: ~350
Protein: ~25g
Carbs: ~20g
Fat: ~1