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Crockpot Cream Cheese Chicken Chili is the epitome of cozy comfort food, perfect for chilly nights or family gatherings. This slow-cooked dish combines tender chicken, black beans, sweet corn, and diced tomatoes with green chilies, creating a flavorful base enhanced by ranch seasoning and warming spices like cumin and chili powder.
INGREDIENTS- Chicken breasts: 1 lb, boneless and skinless
- Black beans: 1 (15 oz) can, drained and rinsed
- Corn: 1 (15 oz) can, drained
- Diced tomatoes with green chilies: 1 (10 oz) can
- Ranch seasoning mix: 1 packet
- Chili powder: 1 tsp
- Cumin: 1 tsp
- Onion powder: 1/2 tsp
- Garlic powder: 1/2 tsp
- Smoked paprika: 1/4 tsp (optional)
- Cream cheese: 1 block (8 oz)
- Optional for serving: shredded cheddar cheese, chopped green onions, sour cream, tortilla chips, or cornbread
- Step 1:
- Place chicken breasts at the bottom of the crockpot.
- Step 2:
- Add black beans, corn, and diced tomatoes with green chilies on top of the chicken.
- Step 3:
- Sprinkle ranch seasoning, chili powder, cumin, onion powder, garlic powder, and smoked paprika over the mixture. Place the block of cream cheese on top.
- Step 4:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Step 5:
- Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot and stir until the cream cheese is fully melted and the chili is creamy.
- Step 6:
- Ladle into bowls and top with cheddar cheese, green onions, or sour cream as desired. Serve with tortilla chips or cornbread on the side.
- Serve with tortilla chips or cornbread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a dash of smoked paprika for a smoky flavor.
- Customize the toppings to suit your preferences, such as sliced jalapeños for extra heat.
Tips from Well-Known Chefs
- Let the cream cheese come to room temperature for easier melting.
- For a thicker chili, use less liquid from the canned ingredients.
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