Crockpot Cream Cheese Chicken Chili

 

Cream Cheese Chicken Chili

Chili is an amazing comfort food and crowd pleaser do to it’s versatility and that it can be served with most anything. Now imagine adding cream cheese to your chili! This recipe is so easy. Its a fix-it-and-forget-it kind of dinner. I was inspired to make it after finding the recipe on Plain Chicken.  First you will need 3 chicken breasts, 1 can of Rotel, 1 can of corn, 1 can of black beans, 1 can of white beans, onion powder, chili powder, cumin and a packet of ranch seasoning.

The recipe is full of flavor with rich seasonings and teens will love it because they can eat it up right after they get back from school! If you are not in any hurry I recommend cooking this on low for 6-8 hours. If time is tight this can be cooked on high for 4-6 hours!

1

First place your chicken breasts at the bottom of your crock pot.

raw_chicken

Then drain and rinse the black beans and add in the corn. Add them on top of the chicken. Next add the Rotel and the white beans all of the seasonings and place the brick of cream cheese on top.

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Cook everything for 6-8 hours and then shred chicken with 2 forks. Stir together and serve.

chili

tasty

Crockpot Cream Cheese Chicken Chili

Ingredients

  • 1 can black beans rinsed and drained
  • 1 can white beans
  • 1 can corn , undrained
  • 1 can Rotel , undrained
  • 1 package ranch dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 8 oz package light cream cheese
  • 2 chicken breasts

Instructions

  1. Place chicken at bottom of crock pot, then pour whole can of corn, rotel, black beans and white beans on top. Cover with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

If you like this recipe try this ham and northern bean soup recipe. Just click on the photo and it will take you there.

ham

57 thoughts on “Crockpot Cream Cheese Chicken Chili”

  1. I make this often but want to take it to a friend’s house as a “deliver a meal” kind of thing and I don’t know what to serve it with. Other than tortillas? Any ideas??

  2. Any suggestions on reheating? Making it the night before a work luncheon and didn’t know if I needed to add anything when I reheat it in crockpot the next day (for about 4 hours till noon serving time).

  3. I make a similar recipe (more chicken, two cans black beans- drained and rinsed, no white beans, 1 can corn- drained, 1 can ro-tel, 2 packages cream cheese, chili powder, cumin, ranch, onion powder). It is more dip and less chili with everything drained, which makes it perfect fo our families periodic game nights. We serve with tortilla chips or corn chips, and it easily feeds 15 (as a dip with other potluck style dishes as well).

  4. When does it start to thicken? This is my first try, doubled everything but beans, seems watery, but haven’t mixed yet, still 2 hours. Drained beans, not corn.

  5. When does it thicken up? This is my first try, i doubled, but not the beans. Drained beans, not corn. Seems very liquidy, when it’s done does it thicken?

  6. So I’ve made this several times now…but stupid me read the directions incorrectly and have been putting the cream cheese in after the 6 to 8 hours. It was still yummy. Cant wait to do it the right way….I bet it will be even way more yummy and creamy. I usually serve this with Tostito scoops.

  7. Have fixed this recipe a half a dozen times… Awesome! I like it a little thicker than the original, so I added an extra chicken breast and another 4oz of cream cheese… Love it! Has anyone adapted THIS recipe to an instant pot? Seems like it would be a natural..

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