Crockpot Cream Cheese Chicken Chili

This Crockpot Cream Cheese Chicken Chili is a creamy, comforting, and flavor-packed meal that’s effortless to make! With tender shredded chicken, black beans, corn, and a rich, cheesy broth, this dish is perfect for busy weeknights, meal prep, or cozy dinners. Simply dump everything in the slow cooker and let it do the work!

INGREDIENTS:

1 lb boneless, skinless chicken breasts

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 (10 oz) can diced tomatoes with green chilies (Rotel)

1 packet ranch seasoning mix

1 teaspoon chili powder

1 teaspoon cumin (optional, for extra warmth)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

1 (8 oz) block cream cheese, cut into cubes

1 cup chicken broth (for a slightly thinner consistency)

DIRECTIONS:

1. Assemble Everything in the Crockpot:

Place the chicken breasts at the bottom of your slow cooker.

Add the black beans, corn, diced tomatoes with green chilies, and all the seasonings (ranch mix, chili powder, cumin, garlic powder, onion powder, salt, and pepper).

Pour in the chicken broth for extra moisture.

2. Cook Low & Slow:

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender.

3. Shred the Chicken & Add Cream Cheese:

Remove the cooked chicken, shred it using two forks, and return it to the slow cooker.

Stir in the cubed cream cheese, allowing it to melt into the chili.

Cover and cook for an additional 15–20 minutes until creamy and smooth.

4. Serve & Enjoy!

Stir well, ladle into bowls, and garnish with shredded cheese, chopped cilantro, avocado, or tortilla chips for extra crunch!