Easy Crock Pot Cream Cheese Chicken Chili Recipe

Introduction

This Easy Crock Pot Cream Cheese Chicken Chili is a comforting and creamy twist on a classic favorite. Packed with flavorful spices, tender chicken, and a smooth cream cheese finish, it’s a simple recipe perfect for busy days and cozy evenings.

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.
2. Step 2: Pour the undrained can of corn, Rotel tomatoes, and black beans over the chicken.
3. Step 3: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder on top. Stir gently to combine.
4. Step 4: Place the block of cream cheese on top of the mixture. Cover with the lid and cook on low for 6 to 8 hours.
5. Step 5: When done, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot and stir everything together well.
6. Step 6: Serve the chili warm and enjoy your creamy, flavorful meal.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
• Use shredded rotisserie chicken as a shortcut to reduce cooking time.
• Swap light cream cheese for full-fat for a richer, creamier chili.
• Serve with toppings like shredded cheese, sour cream, or chopped cilantro for added flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this chili?

Yes, you can freeze the chili in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs will add more flavor and stay moist, but cooking time remains the same.

Easy Crock Pot Cream Cheese Chicken Chili Recipe

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★★★★★

4.5 from 69 reviews

• Author: Andria
• 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 comforting and flavorful one-pot meal that’s perfect for busy days. Combining tender chicken breasts, black beans, corn, Rotel tomatoes, and a creamy blend of ranch seasoning and light cream cheese, this chili cooks slowly in a crock pot to develop deep, savory flavors with minimal effort.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 15-oz. can black beans, drained and rinsed
• 1 15.25-oz. can corn, undrained
• 1 10-oz. can Rotel tomatoes, undrained
• 2 chicken breasts (about 1 to 1.5 pounds)

Seasonings and Cream Cheese

• 1 package ranch dressing mix
• 1 tsp. ground cumin
• 1 Tbsp. chili powder
• 1 tsp. onion powder
• 1 8-oz. package light cream cheese

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Instructions

1. Prepare Ingredients: Drain and rinse the black beans thoroughly. This step ensures excess sodium and can help reduce any canned flavor, resulting in cleaner taste.
2. Layer Ingredients in Crock Pot: Place the chicken breasts at the bottom of the crock pot. Pour the undrained can of corn, undrained Rotel tomatoes, and drained black beans over the chicken to create a flavorful base.
3. Add Seasonings: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder evenly over the top of the layered ingredients. Stir gently to incorporate the spices throughout the mixture for an even flavor distribution.
4. Add Cream Cheese: Place the whole block of light cream cheese on top of the mixture without stirring it in yet. This will melt slowly and blend into the chili during cooking, creating a creamy texture.
5. Cook: Cover the crock pot with its lid and cook on low heat for 6-8 hours. This slow cooking method allows the chicken to become tender and infuses the flavors throughout the dish.
6. Shred Chicken and Combine: After cooking, carefully remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot, then stir thoroughly to combine all ingredients with the melted cream cheese.
7. Serve: Serve the creamy chicken chili hot, optionally with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.

Notes

• For a thicker chili, cook on low for the full 8 hours or slightly longer.
• Use rotisserie chicken instead of raw chicken breasts to reduce cook time; add cream cheese for the last 30 minutes only.
• Adjust spices to your preference, adding more chili powder for extra heat.
• This recipe pairs well with cornbread or tortilla chips.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

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

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