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Slow Cooker Cream Cheese Chicken Chili

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Slow Cooker Cream Cheese Chicken Chili

This Slow Cooker Cream Cheese Chicken Chili is a creamy and hearty meal packed with bold flavors, tender chicken, black beans, sweet corn, and spices. The addition of cream cheese makes this chili rich and velvety, perfect for cozy dinners or game day gatherings.

Ingredients:

  • 2 large boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can sweet corn, undrained
  • 1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies)
  • 1 (1 oz) packet Ranch dressing mix
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1 ½ bricks cream cheese (about 12 oz)
  • ½ packet taco seasoning

Instructions:

Step 1: Add Ingredients to the Slow Cooker

Place the chicken breasts in the bottom of the slow cooker. Add the drained black beans, sweet corn, Rotel tomatoes, Ranch dressing mix, ground cumin, chili powder, onion powder, and taco seasoning. Gently stir the ingredients to combine.

Step 2: Add the Cream Cheese

Cut the cream cheese into chunks and place them on top of the other ingredients in the slow cooker. The cream cheese will slowly melt as the chili cooks, adding richness and creaminess to the dish.

Step 3: Cook the Chili

Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and can be shredded easily with a fork.

Step 4: Shred the Chicken

Once the chicken is cooked through, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken, then return it to the slow cooker.

Step 5: Stir and Serve

Stir the shredded chicken into the chili, making sure the cream cheese is fully incorporated and the chili is smooth and creamy.

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Serve the Slow Cooker Cream Cheese Chicken Chili hot, garnished with sour cream, shredded cheddar cheese, or chopped green onions if desired. For an added crunch, you can also serve it with tortilla chips.

Tips for Success:

  • Adjust the heat: If you like your chili spicier, add diced jalapeños or use a spicier variety of Rotel tomatoes.
  • Make it thicker: If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
  • Use different beans: You can swap out the black beans for kidney beans or pinto beans for a different flavor and texture.

Frequently Asked Questions (FAQs):

1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but you may need to increase the cooking time slightly to ensure the chicken is fully cooked through.

2. Can I make this chili on the stovetop?

Yes! To make this chili on the stovetop, sauté the chicken breasts in a large pot until browned, then add the remaining ingredients. Simmer for 30-40 minutes until the chicken is cooked through, then shred the chicken, stir in the cream cheese, and continue cooking until the cream cheese is fully melted.

3. How long does this chili keep?

This chili can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Just thaw and reheat before serving.

Enjoy this creamy, comforting Slow Cooker Cream Cheese Chicken Chili any time you need an easy, delicious meal!

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