Description
Hey there, friend! Picture this: you walk through the door after a long day, and your home is filled with the mouthwatering aroma of creamy, hearty chili that’s been bubbling away all day—without you lifting a finger. That’s the magic of this Slow Cooker Cream Cheese Chicken Chili. It’s cozy, flavorful, and unbelievably easy—literally a “dump, set, and forget” recipe that tastes like you spent hours in the kitchen.
Ingredients
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2 boneless, skinless chicken breasts
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1 (8 oz) block cream cheese (full-fat for best texture)
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1 packet ranch seasoning mix
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1–2 tbsp taco seasoning (adjust to spice preference)
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1 can (15 oz) corn, not drained
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1 can (10 oz) Rotel (diced tomatoes with green chilies), not drained
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1 can (15 oz) black beans, drained and rinsed
Instructions
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Layer the chicken: Place chicken breasts at the bottom of your slow cooker.
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Add everything else: Pour in the corn, Rotel, and black beans. Sprinkle the ranch and taco seasoning over the top.
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Add cream cheese: Place the block of cream cheese on top (no need to stir).
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Cook:
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On LOW for 6–7 hours, or
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On HIGH for 3–4 hours.
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Shred & stir: Once cooked, shred the chicken with two forks directly in the crockpot and stir until everything is creamy and well mixed.
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Serve: Enjoy it warm with tortilla chips, rice, or crusty bread. Add toppings like shredded cheddar, green onions, cilantro, or a squeeze of lime for extra flavor!
Notes
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more smoothly.
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Don’t peek! Lifting the lid releases heat and slows cooking time.
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Want it thicker? Cook uncovered on HIGH for 20–30 minutes after shredding, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
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Make it your own:
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Add diced bell peppers or onions for extra veggies.
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Swap black beans for cannellini beans for a lighter twist.
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Stir in buffalo sauce for a spicy kick!
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Nutrition
- Calories: 420 cal Per Serving
- Fat: 24 g
- Carbohydrates: 22 g
- Protein: 28 g