Description
This easy Crock Pot Cream Cheese Chicken Chili is a comforting, creamy, and flavorful dish made with tender shredded chicken, black beans, corn, and cream cheese. Perfect for busy weekdays, cozy weekends, or meal prepping, it’s a simple, hands-off recipe that delivers a hearty and satisfying meal.
Ingredients
4 boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (canned, frozen, or fresh)
1 can (10 oz) Rotel tomatoes with green chilies
8 oz cream cheese, softened
1 packet ranch seasoning mix
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
Optional: garlic powder, fresh garlic, diced jalapeños, fresh cilantro, lime juice
Instructions
Drain and rinse the black beans under cold water.
Trim the chicken breasts and place them at the bottom of the Crock Pot.
Add the black beans, corn, and Rotel tomatoes on top of the chicken.
Sprinkle the ranch seasoning mix, chili powder, cumin, and onion powder over the top.
Place the cream cheese block in the center.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Once cooked, shred the chicken using two forks inside the pot.
Stir everything together, mixing the melted cream cheese into the chili.
Notes
For a spicier version, add diced jalapeños or hot sauce.
To make it dairy-free, substitute with plant-based cream cheese.
It can be served as a dip, taco filling, or chili over rice.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American