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Crockpot Cream Cheese Chicken Chili!

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This Crockpot Cream Cheese Chicken Chili is the ultimate comfort food, packed with creamy, bold flavors that will warm you from the inside out! Easy to make, it’s a perfect dish for busy nights or when you’re craving something hearty.

Ingredients

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  1. 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 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)
    • 1 block (8 oz) cream cheese

    For Serving (Optional):

    1. Shredded cheddar cheese
    2. Chopped green onions
    3. Sour cream
    4. Tortilla chips or cornbread

Instructions

  • Prepare the Crockpot:
    Place the chicken breasts at the bottom of the crockpot.
  • Add the Ingredients:
    Add black beans, corn, diced tomatoes with green chilies over the chicken. Sprinkle the ranch seasoning, chili powder, cumin, onion powder, garlic powder, and smoked paprika on top. Place the block of cream cheese on top of the mixture.
  • Cook:
    Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  • Shred the Chicken:
    Once cooked, remove the chicken breasts, shred them with two forks, and return them to the crockpot. Stir everything together until the cream cheese is fully melted and the chili is creamy.
  • Serve:
    Ladle the chili into bowls and top with shredded cheddar cheese, chopped green onions, or a dollop of sour cream if desired. Serve with tortilla chips or warm cornbread for dipping.

Notes

  • For extra depth of flavor, add a 1/4 teaspoon of smoked paprika.
  • Adjust the spices to your taste if you prefer a spicier chili.
  • This recipe can also be made with frozen chicken breasts, just increase the cooking time slightly.

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