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Crockpot Cream Cheese Chicken Chili

A warm and comforting dish made with tender chicken and a creamy, savory base, perfect for busy weeknights or cozy 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: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2–3 pieces chicken breasts Use frozen if needed
  • 1 can diced tomatoes with green chiles
  • 1 can corn, drained
  • 1 can black beans, rinsed Can substitute with pinto beans
  • 8 oz cream cheese Can use low-fat for a lighter version
  • 1 packet ranch seasoning Can swap for taco seasoning
  • 1 cup chicken broth
  • Salt and pepper to taste

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your crockpot.
  2. Pour in the diced tomatoes with green chiles, the drained corn, and the rinsed black beans.
  3. Sprinkle in the ranch seasoning and add the chicken broth.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. In the last 30 minutes, add the cream cheese, stirring until it’s melted and combined.
  6. Use two forks to shred the chicken and mix it back into the chili.
  7. Season with salt and pepper according to your taste before serving.

Notes

This chili can be served as is, garnished with cilantro and lime, or over rice with cornbread. Properly stored, leftovers can be kept for up to 4 days in the fridge or up to 6 months in the freezer.