Crockpot Cream Cheese Chicken Chili
A creamy comfort food with tender chicken, zesty tomatoes, and a blend of spices, perfect for cozy nights and family gatherings.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts About 3-4 breasts
- 8 oz cream cheese (full-fat, block style) Brings a luscious texture to the chili
- 1 can (10 oz) diced tomatoes with green chilies (undrained) Adds a zesty punch
- 1 can (15 oz) sweet corn (drained) Enhances the chili's flavor profile
- 1 can (15 oz) black beans (rinsed and drained) Provides great protein
- 1 can (15 oz) pinto beans (rinsed and drained) Adds depth to the chili’s texture
- 1 oz packet dry ranch seasoning Adds an incredible flavor boost
- 2 tbsp chili powder For a warm, spicy kick
- 1 tsp cumin Offers a warm, earthy undertone
- 1 tsp onion powder Adds a subtle sweetness
- 1 tsp garlic powder Enriches the overall taste
- 1 cup low-sodium chicken broth Provides moisture and balances the flavors
Instructions
Cooking Instructions
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Pour the drained and rinsed black beans, pinto beans, and corn over the chicken.
- Add the can of diced tomatoes with green chilies on top, along with the chili powder, cumin, onion powder, garlic powder, and the ranch seasoning.
- Pour the chicken broth over everything and gently stir.
- Place the entire block of cream cheese on top of the mixture.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooking is complete, carefully remove the chicken breasts and shred them.
- Whisk the chili mixture to fully incorporate the cream cheese.
- Return the shredded chicken to the crockpot and stir to combine.
- Serve hot, garnished with toppings like cilantro, avocado, or shredded cheese.
Notes
Use fresh ingredients for better flavor. Adjust seasonings to taste and do not skip the cream cheese for best results.