Crockpot Cream Cheese Chicken Chili

Crockpot Cream Cheese Chicken Chili

⏱️ Time

• Prep: 10 minutes
• Cook: 6–8 hours (LOW) or 3–4 hours (HIGH)

🍽️ Servings

• 4–6 servings

Ingredients

• 1½ lbs boneless, skinless chicken breasts (or thighs)
• 1 (15 oz) can black beans, drained & rinsed
• 1 (15 oz) can kidney beans, drained & rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies (Rotel)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 packet (1 oz) ranch seasoning mix
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt & pepper, to taste
• 8 oz cream cheese, cubed

Instructions

1. Add ingredients to crockpot
   • Place chicken breasts in the bottom of the slow cooker.
   • Add beans, corn, diced tomatoes, onion, garlic, chicken broth, ranch seasoning, chili powder, cumin, paprika, salt, and pepper.
2. Cook
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.
3. Shred chicken
   • Remove chicken, shred with two forks, and return to the crockpot.
4. Add cream cheese
   • Add cubed cream cheese.
   • Cover and cook on LOW for another 20–30 minutes, stirring until completely melted and creamy.
5. Taste & adjust
   • Adjust seasoning as needed.

Topping Ideas

• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Chopped cilantro
• Green onions
• Crushed tortilla chips
• Jalapeños (optional)

Serving Suggestions

• With cornbread
• Over rice
• With tortilla chips
• Inside a bread bowl

Storage

• Refrigerate leftovers for up to 4 days
• Freeze for up to 2 months