Crockpot Cream Cheese Chicken Chili (Print Version)
Creamy chili with tender chicken, cheese, beans, ranch and mild spices, cooked low and slow to perfection.
# Ingredients:
→ Base
01 -
2 to 3 boneless, skinless chicken breasts
02 -
1 can (about 10 ounces) diced tomatoes with green chiles, undrained
03 -
1 can (about 15 ounces) whole kernel corn, drained
04 -
1 can (about 15 ounces) black beans, rinsed and drained
05 -
1 packet (about 1 ounce) ranch seasoning mix
06 -
1 teaspoon chili powder
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Creamy Component
12 -
1 block (8 ounces) cream cheese
13 -
1 cup chicken broth
→ Optional Garnishes
14 -
Shredded cheddar cheese
15 -
Fresh cilantro, chopped
16 -
Green onions, sliced
17 -
Crushed tortilla chips
18 -
Sour cream
# Steps:
01 -
Arrange chicken breasts in the base of the slow cooker. Add diced tomatoes with green chiles, drained corn, black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the chicken.
02 -
Pour the chicken broth over the mixture. Add the cream cheese block on top of all ingredients.
03 -
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
04 -
Using two forks, shred the cooked chicken directly in the crockpot. Stir thoroughly to combine melted cream cheese and distribute evenly until creamy.
05 -
Ladle hot chili into bowls and top with your choice of shredded cheese, cilantro, green onions, crushed tortilla chips, or sour cream.
# Notes:
01 -
For extra zest, add a squeeze of fresh lime juice before serving.
02 -
Leftovers can be refrigerated for up to 3 days and reheat well.