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Crock Pot Cream Cheese Chicken Chili

Creamy Crock Pot Cream Cheese Chicken Chili for Cozy Nights

This Easy Crock Pot Cream Cheese Chicken Chili combines simplicity and comfort for a family-friendly dish ready in 6-8 hours.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 pounds Chicken Breasts frozen or shredded chicken works too—just adjust cooking time.
  • 1 can Black Beans drained and rinsed; can be substituted with pinto beans.
  • 1 can Corn undrained; substitute with canned zucchini or bell peppers for extra veggies.
  • 1 can Rotel Tomatoes undrained; swap for regular diced tomatoes for a milder flavor.
  • 1 packet Ranch Dressing Mix enhances flavor; feel free to substitute with taco seasoning.
  • 1 teaspoon Cumin adds earthy warmth to the dish.
  • 1 tablespoon Chili Powder adjust quantity for a milder taste.
  • 1 teaspoon Onion Powder using fresh chopped onions adds more texture if desired.
  • 8 ounces Light Cream Cheese can be replaced with regular or dairy-free cream cheese.
For Serving
  • 1 cup Cheese shredded cheddar or pepper jack adds extra flavor.
  • 1 cup Sour Cream plain Greek yogurt is a healthy alternative.
  • 1 medium Avocado diced or sliced; enhances the chili.
  • 1 bunch Fresh Cilantro substitute with parsley if desired.

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Drain and rinse the black beans under cold water to remove any excess salt.
  2. Place raw chicken breasts in the bottom of your slow cooker.
  3. Add the undrained corn and Rotel tomatoes on top of the chicken.
  4. Sprinkle the rinsed black beans over the top.
  5. Sprinkle ranch dressing mix, cumin, chili powder, and onion powder evenly.
  6. Place the block of light cream cheese directly on top of the seasoned layers without stirring.
  7. Cover the slow cooker and set it to cook on low for 6-8 hours.
  8. Once cooking time is complete, shred the chicken and stir it back into the chili.
  9. Ladle the chili into bowls and garnish with your favorite toppings.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This recipe is excellent for meal prep and can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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