Crock Pot Cream Cheese Chicken Chili
This Crock Pot Cream Cheese Chicken Chili is everything you love about a hearty bowl of chili but with a velvety, cheesy twist. It is the perfect recipe for busy days, chilly nights, or when you simply want a fuss-free dinner that the whole family will love.
Servings 6
Calories 420kcal
Cost $15–$18
Ingredients
- 2 lbs boneless skinless chicken breasts (about 3–4 pieces)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (10 oz) can cream-style corn
- 2 cups low-sodium chicken broth
- 1 (8 oz) block cream cheese, cut into cubes
- 1 packet ranch seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika optional, for depth
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1 lime optional, for brightness
- Fresh cilantro chopped (optional, for garnish)
Instructions
- Place the chicken breasts at the bottom of your slow cooker. This ensures they cook evenly and soak up all the delicious flavors from the broth and seasonings.
- Pour in the black beans, kidney beans, corn, cream-style corn, and diced tomatoes with green chilies. Distribute them evenly so every spoonful later will have a perfect mix of textures.
- Sprinkle in the ranch seasoning, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. The ranch mix is the secret to that tangy, savory flavor that keeps people coming back for more.
- Add the chicken broth over the top. This liquid will help the flavors mingle and create the base for your creamy chili. Give everything a gentle stir, being careful not to disturb the chicken too much.
- Cover the Crock Pot and cook on low for 6–8 hours or high for 3–4 hours. The slow cooking process tenderizes the chicken and melds all the flavors together into something magical.
- About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the pot. Add the cream cheese cubes, stirring until they melt completely into the chili. This is the step that transforms it into creamy perfection.
- Give the chili a final taste, adjusting the salt and pepper if needed. Stir in fresh lime juice for brightness, ladle into bowls, and top with cilantro if desired.
Notes
Cut the Cream Cheese into Cubes
Smaller pieces melt faster and more evenly, ensuring a smooth texture without lumps. Drain and Rinse the Beans
This keeps the chili from becoming overly salty and gives a fresher flavor. Adjust the Spice to Taste
If serving kids or spice-sensitive guests, start with less chili powder and add more later if needed. Don’t Skip the Lime Juice
It may seem small, but that splash of citrus at the end brightens the flavors and balances the richness.
Smaller pieces melt faster and more evenly, ensuring a smooth texture without lumps. Drain and Rinse the Beans
This keeps the chili from becoming overly salty and gives a fresher flavor. Adjust the Spice to Taste
If serving kids or spice-sensitive guests, start with less chili powder and add more later if needed. Don’t Skip the Lime Juice
It may seem small, but that splash of citrus at the end brightens the flavors and balances the richness.