Description
This Crockpot Cream Cheese Chicken Chili is a rich, comforting dish packed with bold flavors. The tender shredded chicken combined with creamy cream cheese and hearty ingredients like black beans, corn, and tomatoes makes for the perfect cozy meal. Simply set it and forget it for a hassle-free, delicious dinner!
Ingredients
Scale
- 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)
- 8 oz cream cheese, cubed
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, diced tomatoes, ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, and smoked paprika on top of the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken with two forks and stir everything together.
- Cube the cream cheese and stir into the chili until melted and combined.
- Serve hot and enjoy!
Notes
- For a spicier chili, add some diced jalapeños or hot sauce.
- You can substitute the cream cheese with sour cream if preferred, though the cream cheese gives it a creamier texture.
- Serve with tortilla chips or over rice for an extra filling meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (on low) or 3-4 hours (on high)