Easy Crock Pot Cream Cheese Chicken Chili Recipe

If you’re searching for a delicious and low-effort dinner option, this Easy Crock Pot Cream Cheese Chicken Chili recipe is a must-try. Perfect for busy weeknights or lazy weekends, this dish requires minimal prep work and delivers maximum flavor. The creamy, spicy, and savory combination makes it a family favorite, and it’s incredibly versatile, too. Whether you’re a seasoned home cook or a beginner, you’ll love how simple it is to create this comforting meal.

Why You’ll Love This Easy Crock Pot Cream Cheese Chicken Chili Recipe

This recipe is perfect for anyone who loves hearty, comforting meals with a bit of a kick. The cream cheese adds a rich, velvety texture to the chili, while the combination of Rotel tomatoes, black beans, and corn brings a burst of flavor with every bite. The slow cooking process allows the chicken to become tender and juicy, making it easy to shred and mix into the chili. Best of all, this recipe is incredibly easy to prepare—just toss everything into the crock pot and let it cook! It’s a one-pot wonder that saves you time and effort while delivering an unforgettable meal.

Ingredients Breakdown

Here’s what you’ll need to make this creamy and delicious chicken chili:

• 1 (15-oz) can black beans: Drained and rinsed, these beans add a hearty texture and protein to the chili.
• 1 (15.25-oz) can corn (undrained): The sweet corn kernels balance the heat from the spices, and the liquid helps to create a thicker consistency.
• 1 (10-oz) can Rotel tomatoes (undrained): Rotel brings a zesty flavor with its blend of tomatoes and green chilies.
• 1 package ranch dressing mix: This mix adds a tangy, herby flavor that complements the creaminess of the dish.
• 1 tsp. cumin: Adds a warm, earthy flavor that is essential in chili recipes.
• 1 Tbsp. chili powder: Gives the dish its signature spice and deep red color.
• 1 tsp. onion powder: Enhances the flavor of the chili with a subtle onion taste.
• 1 (8-oz) package light cream cheese: The key ingredient for making the chili creamy and rich without adding too many extra calories.
• 2 chicken breasts: These will cook slowly and absorb all the wonderful flavors before being shredded into the chili.

this RECIPE

Essential Kitchen Equipment

To make this recipe, you’ll need the following kitchen tools:

• Crock Pot or Slow Cooker: The star of the show, allowing for hands-off cooking.
• Can opener: Essential for opening the canned ingredients quickly.
• Measuring spoons: For accurate measurement of spices.
• Wooden spoon: To stir everything together.
• Forks or tongs: For shredding the chicken once it’s cooked.

Step-by-Step Preparation Guide

1. Preparing the Ingredients

Begin by draining and rinsing the black beans to remove excess sodium. Gather all the other ingredients and set them on the counter for easy access.

2. Setting Up the Crock Pot

Place the chicken breasts at the bottom of the crock pot. This ensures that they are fully submerged in the liquid and cook evenly. Next, pour the entire can of corn (including the liquid), Rotel tomatoes, and the drained black beans over the chicken. The liquid from the corn and tomatoes will help create a flavorful base for the chili.

3. Cooking and Combining Flavors

Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder over the top of the ingredients in the crock pot. Use a wooden spoon to gently stir the spices into the mixture, ensuring that everything is well combined. Finally, place the block of cream cheese on top of the chili mixture—no need to stir it in just yet.

4. Slow Cooking

Cover the crock pot with the lid and set it to cook on low for 6-8 hours. During this time, the chicken will become tender and easy to shred, and the cream cheese will slowly melt into the chili, creating a rich and creamy sauce.

5. Shredding the Chicken

Once the cooking time is complete, carefully remove the chicken breasts from the crock pot using tongs. Place them on a cutting board and use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crock pot and stir everything together until the cream cheese is fully incorporated and the chili is creamy.

Tips for Perfect Cream Cheese Chicken Chili

• Use fresh chicken: Fresh chicken breasts will give you the best flavor and texture, though frozen can be used in a pinch—just extend the cooking time.
• Don’t over-stir the cream cheese: Let the cream cheese melt slowly during cooking and only stir it in after shredding the chicken. This ensures the chili stays creamy and rich.
• Adjust the spice level: If you prefer a milder chili, use mild Rotel tomatoes or reduce the amount of chili powder. For more heat, consider adding a pinch of cayenne pepper or some diced jalapeños.

Common Mistakes to Avoid

• Skipping the rinsing of black beans: Always rinse canned beans to reduce the sodium content and remove any canned taste.
• Overcooking the chicken: Cooking on low heat for too long can dry out the chicken. Be sure to check at the 6-hour mark to avoid overcooking.
• Forgetting to shred the chicken: Shredding the chicken allows it to mix well with the other ingredients, ensuring each bite has the perfect blend of flavors.

Serving Suggestions

This Cream Cheese Chicken Chili is hearty enough to be a meal on its own, but here are a few serving ideas:

• Over rice: Serve the chili over a bed of fluffy white or brown rice for a more substantial meal.
• With tortilla chips: Use the chili as a dip for crispy tortilla chips, adding a fun and crunchy element.
• Topped with cheese: Sprinkle some shredded cheddar or Monterey Jack cheese on top for an extra cheesy finish.

Variations and Swaps

• Swap chicken for turkey: Ground turkey or leftover turkey breast can be used as a lighter alternative to chicken.
• Add vegetables: For extra nutrition, add diced bell peppers, onions, or zucchini into the chili.
• Use different beans: If you don’t have black beans, pinto or kidney beans are great alternatives.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 2-3 minutes, stirring halfway through. Alternatively, reheat on the stovetop over medium heat until warmed through.

For longer storage, this chili can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Pairing Suggestions

Pair this chili with a fresh green salad or a side of cornbread to complement the rich and creamy flavors. If you’re looking for a refreshing drink, try serving it with iced tea or a citrusy soda.

Frequently Asked Questions

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but be sure to extend the cooking time by an hour or two to ensure they are cooked through.

What if I don’t have a ranch dressing mix?
If you don’t have a ranch dressing mix, you can substitute it with a blend of dried herbs like parsley, dill, garlic powder, and onion powder.

Can I make this recipe in an Instant Pot?
Yes, you can! Cook the chicken on high pressure for 15 minutes, then shred and add the cream cheese. Use the sauté function to melt the cream cheese and stir everything together.

conclusion

Now that you’ve got the perfect recipe for a cozy and satisfying meal, why not give it a try tonight? If you loved this Easy Crock Pot Cream Cheese Chicken Chili, don’t forget to share the recipe with your friends and family. And if you haven’t already, subscribe to our blog for more delicious recipes straight to your inbox!

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