Easy Crock Pot Cream Cheese Chicken Chili Recipe
Introduction
This Easy Crock Pot Cream Cheese Chicken Chili is a comforting and flavorful meal perfect for busy days. With simple ingredients and minimal prep, it delivers a creamy, mildly spicy chili that the whole family 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
- Step 1: Drain and rinse the black beans. Place the chicken breasts at the bottom of the crock pot, then pour the entire cans of corn (undrained), Rotel tomatoes, and black beans on top of the chicken.
- Step 2: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder over the ingredients. Stir gently to combine.
- Step 3: Place the block of cream cheese on top without stirring. Cover with the lid and cook on low for 6 to 8 hours.
- Step 4: When cooking is complete, remove the chicken breasts, shred them with two forks, then return the shredded chicken to the crock pot. Stir everything together well and serve.
Tips & Variations
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the seasonings.
- Swap the cream cheese for a dairy-free alternative to make this recipe lactose-intolerant friendly.
- Use shredded rotisserie chicken instead of raw breasts to reduce cooking time to 3–4 hours on low.
- Serve over rice or with tortilla chips for added texture and flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This chili can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
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. Just expect the cooking time to extend slightly, potentially needing an additional hour on low.
Is it necessary to rinse the black beans?
Rinsing the black beans helps reduce excess sodium and removes the canning liquid, improving overall flavor and texture in the chili.
Print
Easy Crock Pot Cream Cheese Chicken Chili Recipe
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Easy Crock Pot Cream Cheese Chicken Chili is a comforting, creamy chili made effortlessly in a slow cooker. With tender chicken breasts simmered alongside black beans, corn, Rotel tomatoes, and ranch seasoning, it’s an ideal hearty meal perfect for busy days or cozy nights. The addition of cream cheese adds a rich, velvety texture that makes this chili delightfully creamy without extra fuss.
Ingredients
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
- 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
- Prepare the Beans: Drain and rinse the black beans thoroughly to remove excess starch and salt, then set aside for layering in the crock pot.
- Layer Ingredients in Crock Pot: Place the two raw chicken breasts at the bottom of the crock pot. Pour the undrained can of corn, Rotel tomatoes, and the drained black beans over the chicken evenly.
- Add Seasonings: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder evenly over the top, then gently stir to distribute the spices throughout the mixture.
- Add Cream Cheese: Place the entire block of light cream cheese on top of the mixture without stirring it in yet; this will melt during cooking and infuse creaminess into the chili.
- Cook Low and Slow: Cover the crock pot with its lid and cook on low heat for 6 to 8 hours, allowing the chicken to become tender and flavors to meld.
- Shred Chicken: After cooking, carefully remove the chicken breasts from the crock pot and shred them finely using two forks.
- Combine and Serve: Return the shredded chicken to the crock pot and stir everything thoroughly to incorporate the cream cheese and chicken throughout the chili. Serve hot.
Notes
- For a spicier kick, add some diced jalapeños or a dash of cayenne pepper.
- This chili pairs wonderfully with a side of cornbread or tortilla chips.
- Use full-fat cream cheese if you prefer a richer texture.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Vegetarian option: substitute chicken with extra beans or plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Category: Soup & Chili
- Method: Slow Cooking
- Cuisine: American
Keywords: crock pot chili, cream cheese chicken chili, slow cooker recipes, easy chili, creamy chicken chili
