Crock Pot Cream Cheese Chicken Chili – Creamy and Flavorful
Creamy Crock Pot Cream Cheese Chicken Chili made with tender shredded chicken, black beans, corn, Rotel tomatoes, ranch seasoning, and cream cheese. A flavorful slow cooker dinner with simple ingredients and minimal preparation.
- Cook Time: 6-8 hours
- Total Time: 0 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
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. Drain and rinse the black beans. Place the chicken breasts in the bottom of the crock pot.
2. Pour the undrained corn, undrained Rotel tomatoes, and drained black beans over the chicken.
3. Add the ranch dressing mix, cumin, chili powder, and onion powder. Stir the toppings gently to distribute the seasonings.
4. Place the block of light cream cheese on top. Cover with the lid and cook on LOW for 6–8 hours, until the chicken reaches an internal temperature of 165°F.
5. Remove the cooked chicken breasts and shred them using two forks.
6. Return the shredded chicken to the crock pot. Stir thoroughly until the cream cheese is incorporated and the chili is creamy. Serve warm.
Notes
Use thawed chicken breasts for safe, even slow cooking.
Do not drain the corn or Rotel tomatoes. Their liquid helps create the chili’s sauce.
Stir thoroughly after shredding the chicken to incorporate the cream cheese.
Regular cream cheese may be substituted for light cream cheese for a richer result.
Refrigerate leftovers promptly in airtight containers for up to 3–4 days.
Reheat leftovers to an internal temperature of 165°F.
The chili may thicken after refrigeration. Add a small splash of water when reheating if needed.
Freezing is possible, but the cream cheese sauce may change texture after thawing.
Find it online: https://elitesrecipes.com/crock-pot-cream-cheese-chicken-chili/