Crockpot Cream Cheese Chicken Chili

This Crockpot Cream Cheese Chicken Chili is the ultimate comfort food for busy days. Packed with tender chicken, black beans, corn, and seasoned with chili powder and cumin, this hearty chili is made even more delicious with the addition of cream cheese, giving it a rich and creamy texture. The best part? It’s all made in the crockpot, allowing you to set it and forget it while the flavors meld together. Perfect for chilly evenings or when you need a quick meal, this recipe is sure to be a family favorite.

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)

Directions

1. Prepare the Chicken: Place the chicken breasts in the bottom of the crockpot.
2. Add the Ingredients: Layer the black beans, corn, diced tomatoes with green chilies, ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, and smoked paprika on top of the chicken.
3. 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.
4. Shred the Chicken: Once cooked, shred the chicken using two forks, then stir the mixture to combine.
5. Add Cream Cheese: Cube the cream cheese and stir it into the chili until it melts and blends smoothly.
6. Serve: Serve hot, and enjoy your creamy, flavorful chicken chili!

Servings and Timing

• Servings: This recipe serves 4 people.
• Prep Time: 10 minutes
• Cooking Time: 6-8 hours (on low) or 3-4 hours (on high)
• Total Time: 6-8 hours 10 minutes

Variations

• Spicy Kick: For a spicier version, add a diced jalapeño pepper or a few dashes of hot sauce.
• Vegetarian Option: Skip the chicken and use a mix of extra beans (like kidney or pinto) and vegetables like bell peppers and zucchini for a vegetarian chili.
• Swap Cream Cheese: If you prefer a lighter option, you can substitute cream cheese with Greek yogurt for a tangy, creamy twist.
• Beans: Use different beans like pinto beans or black-eyed peas to vary the flavor of the chili.

Storage/Reheating

• Storage: Store any leftover chili in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat the chili on the stove over medium heat or in the microwave. If it’s too thick, add a splash of chicken broth or water to loosen it up.

10 FAQs

1. Can I use frozen chicken breasts?
   Yes, you can use frozen chicken breasts in this recipe. Just make sure to increase the cooking time by an hour if cooking on low.
2. Can I make this chili in advance?
   Absolutely! This chili can be made in advance and stored in the fridge for up to 4 days. It also freezes well for up to 3 months.
3. Can I use sour cream instead of cream cheese?
   While sour cream will give it a different flavor, you can use it as a substitute if you prefer. It won’t provide the same creamy texture as cream cheese but will still taste great.
4. Is this chili spicy?
   This chili has a mild heat level due to the diced tomatoes with green chilies. For more heat, feel free to add extra chili powder or some diced jalapeños.
5. Can I use other types of cheese?
   You can add shredded cheese (like cheddar or Monterey Jack) to the chili for extra flavor, but it will alter the texture of the dish.
6. Can I add other vegetables?
   Yes, vegetables like bell peppers, zucchini, or carrots can be added for more variety and nutrition.
7. What can I serve this chili with?
   This chili pairs well with cornbread, rice, tortilla chips, or a simple salad for a complete meal.
8. Can I use canned chicken?
   You can use canned chicken, but it’s best to add it during the last 30 minutes of cooking to avoid overcooking it.
9. Can I make this chili on the stovetop?
   Yes, if you don’t have a crockpot, you can make this chili on the stovetop. Simply cook the chicken in a pot, shred it, then add the remaining ingredients and simmer for 30 minutes.
10. How can I make this recipe spicier?
    Add extra chili powder, cayenne pepper, or jalapeños to increase the heat level of the chili.

Conclusion

This Crockpot Cream Cheese Chicken Chili is the ultimate comfort food: creamy, hearty, and full of flavor. With minimal prep time and the convenience of a slow cooker, this dish is perfect for busy days when you want a satisfying and easy meal. The combination of tender chicken, beans, corn, and the creamy richness of cream cheese makes this chili a winner. Whether you’re serving it for a weeknight dinner or for a crowd, this recipe is sure to become a favorite.

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