Easy Crock Pot Cream Cheese Chicken Chili Recipe

Introduction

This Easy Crock Pot Cream Cheese Chicken Chili is a comforting and flavorful dish perfect for busy days. With simple ingredients and minimal prep, it slowly simmers into a creamy, hearty chili that everyone will love.

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

Instructions

1. Step 1: Drain and rinse the black beans. Place the chicken breasts at the bottom of the crock pot. Pour the whole cans of corn (undrained), Rotel tomatoes (undrained), and black beans on top of the chicken.
2. Step 2: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder over the ingredients. Stir together gently to combine.
3. Step 3: Place the block of cream cheese on top without stirring it in. Cover with the lid and cook on low for 6 to 8 hours.
4. Step 4: When cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot and stir well to incorporate the cream cheese and other ingredients. Serve warm.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the spices.
• Use shredded rotisserie chicken for a quicker version.
• Substitute Greek yogurt for cream cheese for a tangier and lighter option.
• Serve with toppings like shredded cheese, sour cream, or fresh cilantro for added flavor.

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, stirring occasionally to keep the cream cheese blended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Increase the cooking time by about 1 to 2 hours on low to ensure the chicken is fully cooked and tender.

Is this chili spicy?

This recipe has mild heat from the chili powder and Rotel tomatoes, but you can adjust the spiciness by adding hotter peppers or more chili powder according to your preference.

Easy Crock Pot Cream Cheese Chicken Chili Recipe

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★★★★★

4.9 from 100 reviews

• Author: Gabriel
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Easy Crock Pot Cream Cheese Chicken Chili is a creamy, flavorful, and comforting one-pot meal perfect for busy days. With tender shredded chicken, creamy light cream cheese, and a spicy blend of chili powder and cumin, this hearty chili combines the zest of Rotel tomatoes, sweetness of corn, and protein-packed black beans for a satisfying dish made effortlessly in your slow cooker.

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Ingredients

Scale 1x2x3x

Chili Base

• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15.25-oz.) can corn, undrained
• 1 (10-oz.) can Rotel tomatoes, undrained

Seasonings

• 1 package ranch dressing mix
• 1 tsp. cumin
• 1 Tbsp. chili powder
• 1 tsp. onion powder

Other Ingredients

• 2 chicken breasts
• 1 (8-oz.) package light cream cheese

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Instructions

1. Prepare ingredients: Drain and rinse the black beans thoroughly to remove excess sodium and canning liquids. This ensures the chili has the perfect texture and taste.
2. Layer in the crock pot: Place the two whole chicken breasts at the bottom of the slow cooker. Pour the undrained corn, undrained Rotel tomatoes, and rinsed black beans evenly over the chicken. This layering helps infuse the chicken with the flavors of the vegetables and seasonings.
3. Add seasonings and mix: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder evenly on top of the ingredients in the crock pot. Gently stir together to combine the spices fairly well without disturbing the chicken breasts.
4. Add cream cheese and cook: Place the whole block of light cream cheese on top of the mixture. Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours until the chicken is tender and fully cooked, and flavors have melded beautifully.
5. Shred chicken and finish: Once the cooking time is complete, carefully remove the chicken breasts from the crock pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crock pot and stir thoroughly to combine with the creamy chili base.
6. Serve and enjoy: Ladle the creamy chicken chili into bowls and enjoy it warm. This dish pairs wonderfully with cornbread, tortilla chips, or a fresh green salad.

Notes

• Use light cream cheese to reduce fat content while retaining creaminess.
• For a spicier chili, add diced jalapeños or cayenne pepper.
• Leftovers store well in the refrigerator up to 4 days and freeze nicely for up to 3 months.
• You can substitute rotisserie chicken to save cooking time, adding it during the last hour of cooking to blend flavors.
• Serve with optional toppings like shredded cheese, sour cream, cilantro, or avocado slices.

• Prep Time: 10 minutes
• Cook Time: 6 to 8 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

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