Crock Pot Cream Cheese Chicken Chili
A simple yet hearty Crock Pot Cream Cheese Chicken Chili that blends creamy texture with spices, perfect for busy days.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet ranch dressing mix
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 block (8 oz) cream cheese
- 1 cup chicken broth
- to taste salt and pepper
Instructions
Preparation
- Gather all the ingredients.
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, kidney beans, and corn.
- Pour in the can of diced tomatoes with green chilies.
- Sprinkle the ranch dressing mix, chili powder, and cumin over the top.
- Pour in the chicken broth.
- Season with salt and pepper to taste.
- Place the block of cream cheese on top.
Cooking
- Cover your Crock Pot, set it to low, and let it cook for 6 to 8 hours.
- When ready, remove the chicken from the pot and shred it with two forks.
- Stir everything together to combine the flavors before serving it hot.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with toppings like shredded cheese, chopped green onions, avocado slices, or sour cream. This chili can also be served with cornbread or over rice.