Crockpot Cream Cheese Chicken Chili
A warm and comforting chili made with chicken, cream cheese, and a medley of spices, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 can (about 10 ounces) diced tomatoes with green chiles, undrained
- 1 can (about 15 ounces) whole kernel corn, drained
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 packet (about 1 ounce) ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1 block (8 ounces) cream cheese
- 1 cup chicken broth
Instructions
- Arrange the chicken at the base of the slow cooker.
- Layer with diced tomatoes, corn, and black beans.
- Sprinkle ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Pour in chicken broth, saturating the layers.
- Place the cream cheese on top.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- Shred the chicken inside the slow cooker.
- Stir to combine all ingredients.
- Serve in bowls and garnish as desired.
Notes
This chili keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Use rotisserie chicken for quicker prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/crockpot-cream-cheese-chicken-chili/