Cream Cheese Chicken Chili

This creamy chicken chili made easy in the crock pot is perfect for busy days when you want a warm and comforting meal waiting for you. The cream cheese adds a velvety texture that turns simple ingredients into a rich, crowd-pleasing dinner without much fuss.

I pulled this together after a hectic morning and found it quickly became my go-to chili for chilly nights when I want something cozy with minimal effort.

Ingredients

• Canned black beans: for protein and texture rinse them well to reduce sodium
• Canned corn: adds natural sweetness and color use good quality fresh-packed if you want extra crunch
• Rotel tomatoes: bring subtle heat and a bright tomato flavor pick a brand with diced green chilies for a little zing
• Ranch dressing mix: delivers a creamy tang that elevates the whole chili look for your favorite boxed or homemade blend
• Cumin: for warm earthiness choose fresh ground if you can for best aroma
• Chili powder: provides a smoky kick get one without fillers for pure spice
• Onion powder: adds depth if possible buy a fresh jar as it loses potency fast
• Light cream cheese: makes it creamy without too many calories opt for full fat to get richer flavor
• Chicken breasts: provide lean protein try to find fresh, local chicken if you can for best taste

Instructions

Build The Base:

Rinse and drain the black beans thoroughly to keep the chili from getting too salty. Place the chicken breasts at the bottom of your crock pot to allow the flavors to infuse the meat evenly.

Layer The Vegetables:

Pour the entire can of corn with its liquid on top of the chicken followed by the undrained Rotel tomatoes and then the black beans. The liquids from the corn and tomatoes help cook the chicken gently and keep everything moist.

Season It Up:

Sprinkle the cumin, chili powder, onion powder, and ranch dressing mix evenly over the veggies and chicken. Use a spoon to lightly stir everything together but do not fully mix in the cream cheese yet.

Add The Cream Cheese:

Place the block of cream cheese on top of the mixture without stirring it in. Cover the crock pot with the lid and cook on low for 6 to 8 hours. The slow cooking melts the cream cheese into the chili creating a creamy sauce.

Shred And Serve:

Once done cooking, carefully remove the chicken breasts and shred with two forks. Return the shredded chicken back to the crock pot and stir everything until combined and creamy. Serve warm with your favorite toppings.

This chili reminds me of cozy nights when my family gathered around the table sharing stories and bowls full of warm comfort after a busy day.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave stirring occasionally to keep the creaminess smooth. This chili also freezes well for up to three months just thaw overnight in the fridge before reheating.

Ingredient Swaps

Swap chicken breasts for thighs if you want more flavor and tenderness. Use cream cheese alternatives like Neufchatel for a lighter option or add some sour cream stirred in at the end if you like. If fresh Rotel is hard to find canned diced tomatoes and diced green chilies mixed yourself will do the trick.

Serving Ideas

Serve this chili with warm cornbread or tortilla chips for crunch. Top with sliced avocado, shredded cheddar, or a dollop of sour cream for creamy contrast. A few chopped fresh cilantro leaves add a lovely pop of freshness.

Crock Pot Cream Cheese Chicken Chili is my perfect go-to for chilly weeknights. Knowing the ingredients meld gently for hours while I focus on other tasks feels like my secret weapon for a stress-free, delicious dinner.

Frequently Asked Recipe Questions

→ Can I use bone-in chicken breasts for this dish?

Yes, bone-in and skin-on chicken breasts can add extra flavor during cooking. Just remove the skin after cooking to reduce fat if preferred.

→ How can I adjust the spice level?

Modify the amount of chili powder to suit your taste. Adding less will make it milder, while extra chili powder will increase the heat.

→ What sides pair well with this chili?

Serve with shredded cheese, sour cream, or avocado slices for added creaminess. Cornbread or tortilla chips also complement the dish nicely.

→ Can I prepare this in a pot on the stove instead of a crock pot?

Yes, you can simmer the ingredients gently on low heat for 1-2 hours, stirring occasionally, until the chicken is cooked through and flavors meld.

→ Is it necessary to shred the chicken after cooking?

Shredding helps distribute the chicken evenly throughout the chili, making it easier to enjoy each bite with balanced meat and sauce.