Easy Crock Pot Cream Cheese Chicken Chili Recipe

Introduction

This Easy Crock Pot Cream Cheese Chicken Chili is the ultimate comfort food, perfect for busy days when you want a hearty, flavorful meal with minimal effort. Combining tender chicken, creamy cheese, and a blend of spices, it’s a crowd-pleaser that cooks itself.

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, then add the entire cans of corn (undrained), Rotel tomatoes (undrained), and black beans on top of the chicken.
2. Step 2: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder over the ingredients. Stir gently to combine.
3. Step 3: Place the block of cream cheese on top of the chili mixture. Cover with the lid and cook on low for 6 to 8 hours.
4. Step 4: When cooking is complete, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir well to incorporate. Serve warm and enjoy!

Tips & Variations

• For added heat, mix in a diced jalapeño or a pinch of cayenne pepper along with the spices.
• Use shredded rotisserie chicken to save time if short on cooking hours.
• Swap light cream cheese for regular cream cheese for a richer flavor.
• Add fresh cilantro and a squeeze of lime before serving to brighten the flavors.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1-2 hours to ensure the chicken is fully cooked and tender.

Is this chili spicy?

This recipe has a mild to moderate spice level from the chili powder and Rotel tomatoes. You can easily adjust the heat by adding more chili powder or including a spicy pepper if desired.

Easy Crock Pot Cream Cheese Chicken Chili Recipe

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★★★★★

4.6 from 123 reviews

• Author: Zoe
• 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 slow-cooked dish that combines tender chicken breasts with creamy light cream cheese, black beans, corn, and zesty Rotel tomatoes. Perfect for a hassle-free meal, it’s seasoned with ranch dressing mix and a blend of spices, creating a rich and hearty chili enjoyed by the whole family.

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Ingredients

Scale 1x2x3x

Chili Base

• 1 15-oz. can black beans, drained and rinsed
• 1 15.25-oz. can corn, undrained
• 1 10-oz. can Rotel tomatoes, undrained

Seasonings

• 1 package ranch dressing mix
• 1 tsp. cumin
• 1 Tbsp. chili powder
• 1 tsp. onion powder

Protein & Dairy

• 2 chicken breasts
• 1 8-oz. package light cream cheese

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Instructions

1. Prepare the Black Beans: Drain and rinse the black beans thoroughly to remove excess liquid and salt, ensuring a balanced flavor in your chili.
2. Layer Ingredients in Crock Pot: Place the raw chicken breasts at the bottom of the crock pot. Pour the undrained cans of corn, Rotel tomatoes, and the rinsed black beans evenly over the chicken, creating a layered base.
3. Add Seasonings: Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder over the ingredients in the crock pot. Stir slightly to distribute the spices for well-rounded flavor.
4. Add Cream Cheese: Place the entire block of light cream cheese on top of the mixture without stirring in yet. This will melt and blend during cooking to create a creamy texture.
5. Cook Chili: Cover the crock pot with the lid and cook the chili on low heat for 6 to 8 hours, allowing the chicken to become tender and flavors to meld perfectly.
6. Shred Chicken and Combine: Once cooking is finished, remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken to the pot and stir everything thoroughly to combine the creamy chili base with the meat.
7. Serve and Enjoy: Serve the creamy chicken chili warm, optionally garnished with your favorite chili toppings such as shredded cheese, sour cream, or chopped green onions.

Notes

• For a spicier chili, add a diced jalapeño or increase the chili powder.
• Use rotisserie chicken as a quick substitute if short on time, adding it in the last hour of cooking.
• Light cream cheese helps reduce fat but you can use regular cream cheese for a richer flavor.
• This recipe can be doubled easily for larger batches and freezes well for meal prep.
• Feel free to add toppings like avocado, cilantro, or tortilla chips for extra texture and flavor.

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

Keywords: Crock Pot chicken chili, creamy chicken chili, easy crock pot recipes, slow cooker chicken recipes, cream cheese chili