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This creamy chicken chili made in the crockpot is perfect for those busy days when you want a warm and comforting meal waiting for you. It blends simple flavors into a rich, satisfying dish that feels like a cozy hug on a plate.
I threw this together on a relaxed weekend afternoon and it quickly became a favorite for easy weeknight dinners.
Ingredients
- 2 chicken breasts: boneless and skinless for easy shredding and lean protein
- 1 packet Ranch seasoning: for a punch of herby, savory flavor that's addictively good
- 8 ounces cream cheese: softened to blend smoothly and give chili a creamy consistency
- 1 teaspoon onion powder: to add a subtle depth that boosts the overall taste
- 15-ounce can of black beans: rinsed and drained for hearty texture and protein
- 1 tablespoon chili powder: to bring warmth and a classic chili taste
- 15-ounce can of corn: undrained for sweetness and a bit of brightness
- 1 teaspoon cumin: for earthiness and a subtle smoky note
- 1 can Rotel: undrained to add a fresh, zesty tomato and chili flavor—choose a hot variety for more kick
Instructions
- Build The Base:
- Layer the chicken breasts in the bottom of your crockpot. This creates a solid foundation that will soak up all the flavors as it cooks.
- Add the Veggies and Beans:
- Pour the can of Rotel with its juices over the chicken, then add the corn and black beans without draining. The moisture helps everything cook evenly and adds richness to the chili.
- Season the Mix:
- Sprinkle onion powder chili powder cumin and Ranch seasoning evenly over the ingredients in the crockpot. Stir gently to coat the chicken and other ingredients with the spices without disturbing the layering too much.
- Top with Cream Cheese:
- Place dollops of softened cream cheese over the top. As it melts during cooking it will create that luscious creamy texture that makes this chili so satisfying.
- Slow Cook:
- Cover and cook on low for 6 to 8 hours. This long slow heat makes the chicken fall-apart tender and allows all the flavors to meld beautifully.
- Shred and Stir:
- Remove the lid shred the chicken directly in the crockpot using two forks then mix everything thoroughly so the cream cheese and spices blend evenly throughout.
- Serve and Enjoy:
- Scoop the chili into bowls and add toppings like crushed tortilla chips sour cream or your favorite chili accompaniments.
My favorite part about this recipe is how the cream cheese transforms a traditional chili into something silky and indulgent. I remember making it for a Sunday family dinner and everyone kept going back for seconds especially when topped with crispy chips and a dollop of sour cream.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The chili thickens as it cools so add a splash of chicken broth or water when reheating to loosen the texture. This chili also freezes well for up to 3 months so you can make a big batch and save portions for later.
Ingredient Swaps
If you want to lighten it up use reduced fat cream cheese or Greek yogurt stirred in at the end. Chicken thighs work well too if you prefer dark meat as they stay moist during slow cooking. For a dairy-free version omit cream cheese and add extra beans or avocado for creaminess.
Serving Ideas
Serve over rice or with warm cornbread to soak up the sauce. Top with fresh cilantro diced avocado or shredded cheese for extra layers of flavor and texture. A squeeze of lime juice brightens the flavors just before serving.
Enjoy this creamy take on chicken chili that's easy enough for any weeknight but special enough to share with family and friends.
Frequently Asked Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used for a juicier, more flavorful outcome and will cook well in the crockpot.
- → Is it possible to make this dish spicier?
Absolutely, adding cayenne pepper or opting for a hotter Rotel variety will increase the heat level to your liking.
- → What are good toppings to serve with this dish?
Fresh toppings like shredded cheese, cilantro, avocado slices, sour cream, or crushed tortilla chips add texture and complementary flavors.
- → Can I prepare this ahead of time?
Yes, assembling ingredients the night before and refrigerating lets flavors meld, and it can be cooked the next day for ease.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove or microwave.