Crock Pot Cream Cheese Chicken Chili is a warm and hearty dish that is perfect for busy days or cozy nights in. With just a few simple ingredients, you can create a delicious meal that fills your home with yummy aromas. This recipe is great for busy weeknights or even a casual gathering with friends.

Why You Will Love This Recipe

This recipe is so easy to make, which is a big win for anyone with a busy schedule. Just toss everything in the crock pot and let it do the work for you. It’s budget-friendly, too, making it a great choice for families. Moreover, kids usually love the creamy texture and the mild flavors. Whether you’re making it for a quick dinner or a weekend get-together, this chili is sure to be a hit!

Preparing Crock Pot Cream Cheese Chicken Chili Recipe

Ingredients:

1 15- oz. can black beans
1 15.25- oz. can corn (undrained)
1 10- oz. can Rotel tomatoes (undrained)
1 package ranch dressing mix
1 tsp. cumin
1 Tbsp. chili powder
1 tsp. onion powder
1 8- oz. package light cream cheese
2 chicken breasts

Directions:

Start by draining and rinsing the black beans. This helps remove excess sodium and makes them taste better.
Place the chicken breasts in the bottom of your slow cooker.
Pour the undrained corn, Rotel tomatoes, and black beans over the chicken.
Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder on top. Stir everything gently to combine.
Place the block of cream cheese on top of the mixture.
Cover the slow cooker and cook on low for 6–8 hours.
Once cooking is done, take out the chicken breasts and shred them with two forks.
Return the shredded chicken back to the chili and stir well. It’s now ready to serve!

How to Serve Crock Pot Cream Cheese Chicken Chili

Serve your chili warm in bowls. You can top it with shredded cheese, chopped green onions, or even a dollop of sour cream for extra flavor. It goes perfectly with cornbread or tortilla chips for dipping. Everyone will love customizing their bowls!

How to Store Crock Pot Cream Cheese Chicken Chili

If you have leftovers (which might be a rare thing!), let the chili cool down to room temperature. Then, scoop it into airtight containers. It can be stored in the fridge for 3 to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.

Tips to Make Crock Pot Cream Cheese Chicken Chili

For extra flavor, try adding bell peppers or diced onions while cooking.
If you like a bit of heat, use spicy Rotel tomatoes or add some jalapeños.
You can also swap the chicken for turkey or even make it vegetarian by using more beans and veggies.

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts! Just add an extra hour to the cooking time.

Can I make this recipe on the stovetop instead?

Absolutely! Just cook everything in a pot over medium heat for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.

Is this chili spicy?

The chili itself is mild thanks to the cream cheese and ranch mix, but you can add spices to boost the heat level to your preference.

Crock Pot Cream Cheese Chicken Chili

A warm and hearty chili made in a crock pot with chicken, cream cheese, and beans, perfect for busy days or cozy nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

Main ingredients

1 package 2 chicken breasts Can use frozen chicken breasts; add an extra hour to the cooking time.
1 15-oz. can black beans Drain and rinse to remove excess sodium.
1 15.25-oz. can corn Keep undrained.
1 10-oz. can Rotel tomatoes Keep undrained; can use spicy for extra heat.
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8-oz. package light cream cheese Place on top of the mixture before cooking.

Method

Preparation

Drain and rinse the black beans.
Place the chicken breasts in the bottom of your slow cooker.
Pour the undrained corn, Rotel tomatoes, and black beans over the chicken.
Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder on top. Stir gently to combine.
Place the block of cream cheese on top of the mixture.

Cooking

Cover the slow cooker and cook on low for 6–8 hours.
Once cooking is done, take out the chicken breasts and shred them with two forks.
Return the shredded chicken back to the chili and stir well.

Notes

Serve warm in bowls, topped with shredded cheese, chopped green onions, or sour cream, and paired with cornbread or tortilla chips. Store leftovers in airtight containers in the fridge for 3 to 4 days or freeze for up to 3 months.