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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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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
  1. Drain and rinse the black beans.
  2. Place the chicken breasts in the bottom of your slow cooker.
  3. Pour the undrained corn, Rotel tomatoes, and black beans over the chicken.
  4. Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder on top. Stir gently to combine.
  5. Place the block of cream cheese on top of the mixture.
Cooking
  1. Cover the slow cooker and cook on low for 6–8 hours.
  2. Once cooking is done, take out the chicken breasts and shred them with two forks.
  3. 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.