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Cream Cheese Chicken Chili

A comforting and creamy chicken chili made easily in a slow cooker, perfect for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Boneless, skinless chicken breasts
  • 1 cans 15 oz. black beans Drained and rinsed
  • 1 cans 15.25 oz. corn Undrained
  • 1 cans 10 oz. Rotel tomatoes Undrained
  • 1 package ranch dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 package 8 oz. light cream cheese Placed on top without mixing in

Method
 

Preparation
  1. Drain and rinse the black beans.
  2. Place the chicken breasts at the bottom of the crock pot.
  3. Pour the entire can of corn (undrained) over the chicken.
  4. Add the undrained Rotel tomatoes and the rinsed black beans.
  5. Sprinkle the cumin, chili powder, onion powder, and ranch dressing mix on top.
  6. Stir everything together to combine well.
  7. Place the block of cream cheese on top without mixing.
  8. Cover the crock pot with the lid and cook on low for 6-8 hours.
  9. Once done, remove the chicken breasts, shred them, and mix them back into the chili.

Notes

This chili is versatile; consider serving it over rice or garnishing with cheese, sour cream, or avocado. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.