Description

This Crockpot Cream Cheese Chicken Chili is a creamy, hearty, and flavorful dish perfect for a comforting meal. Tender chicken breasts are slow-cooked with beans, corn, tomatoes with green chilies, and a blend of spices, then enriched with cream cheese for a rich texture. Topped with shredded cheddar, green onions, and sour cream, it’s ideal for cozy dinners and easy to prepare in your slow cooker.

Ingredients

Scale

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 block (8 oz) cream cheese

Seasonings & Spices

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)

Toppings & Serving

Shredded cheddar cheese
Chopped green onions
Sour cream
Tortilla chips or cornbread

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Instructions

Prepare the Crockpot: Place the boneless, skinless chicken breasts at the bottom of your crockpot to form a solid base for the chili.
Add the Ingredients: Layer the black beans, corn, and diced tomatoes with green chilies evenly over the chicken. Sprinkle the ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, and smoked paprika on top. Finally, place the block of cream cheese on the very top of the mixture.
Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is completely cooked through and tender.
Shred the Chicken: Carefully remove the chicken breasts from the crockpot once cooked. Use two forks to shred the meat finely, then return the shredded chicken to the crockpot. Stir thoroughly to melt the cream cheese and achieve a creamy chili texture.
Serve: Ladle the creamy chicken chili into bowls. Top with shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired. Serve with tortilla chips or warm cornbread for a complete meal experience.

Notes

For a spicier chili, add extra diced jalapeños or a dash of cayenne pepper.
If cream cheese is not available, use a similar amount of sour cream for a tangier flavor but less creaminess.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
Shredding the chicken finely helps disperse the flavors evenly throughout the chili.