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
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4 boneless, skinless chicken breasts
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (canned, frozen, or fresh)
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1 can (10 oz) Rotel tomatoes with green chilies
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8 oz cream cheese, softened
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1 packet ranch seasoning mix
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1 tsp chili powder
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1 tsp cumin
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1 tsp onion powder
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Optional: garlic powder, fresh garlic, diced jalapeños, fresh cilantro, lime juice
Instructions
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Drain and rinse the black beans under cold water.
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Trim the chicken breasts and place them at the bottom of the Crock Pot.
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Add the black beans, corn, and Rotel tomatoes on top of the chicken.
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Sprinkle the ranch seasoning mix, chili powder, cumin, and onion powder over the top.
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Place the cream cheese block in the center.
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Cover and cook on low for 6-8 hours or high for 3-4 hours.
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Once cooked, shred the chicken using two forks inside the pot.
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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