Description
This Easy Crock Pot Cream Cheese Chicken Chili is a low-effort, ultra-creamy, and family-approved dinner made with pantry staples and melty cream cheese. No pre-cooking required — just dump, stir, slow cook, and enjoy!
Ingredients
Scale
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15.25 oz) can corn, undrained
- 1 (10 oz) can Rotel tomatoes, undrained
- 1 package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 (8 oz) package light cream cheese
- 2 boneless skinless chicken breasts
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Pour in the black beans, corn (with juices), and Rotel (with juices).
- Sprinkle in ranch dressing mix, cumin, chili powder, and onion powder. Stir gently to combine.
- Place the block of cream cheese on top. Do not stir in yet.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred chicken with two forks and stir everything together until creamy and smooth.
- Serve with desired toppings like shredded cheese, avocado, or tortilla chips.
Notes
Use frozen chicken if needed—just increase cook time by about 1 hour on LOW. Add a splash of lime juice for brightness, and feel free to stir in some shredded cheddar for extra richness.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg