Crock Pot Cream Cheese Chicken Chili
A warm and comforting dish, this creamy chicken chili is perfect for busy days and can easily feed a crowd.
Ingredients
Main Ingredients
- 2 pieces boneless and skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet ranch seasoning mix
- 8 oz cream cheese Cut into small cubes
- 1 cup chicken broth
- To taste Salt and pepper
Instructions
Preparation
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, corn, and diced tomatoes on top of the chicken.
- Sprinkle the ranch seasoning mix evenly over the top.
- Pour in the chicken broth, ensuring everything is covered.
- Cut the cream cheese into small cubes and place them on top of the mixture.
Cooking
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, shred the chicken with two forks and stir everything together.
- Allow the cream cheese to melt completely and mix in.
Serving
- Serve this chili hot, garnished with chopped cilantro, shredded cheese, or a dollop of sour cream.
- It's great on its own but can also be paired with tortilla chips, cornbread, or rice for added texture and flavor.
Notes
For more spice, add jalapeños or use spicy diced tomatoes. You can substitute the chicken with turkey or use rotisserie chicken for quicker prep. Adjust the thickness by adding more or less chicken broth as per your preference. Allow the chili to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. If you want to keep it longer, it can be frozen for up to 3 months. Just make sure to thaw it in the fridge before reheating.