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Slow Cooker Cream Cheese Chicken Chili

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Slow Cooker Cream Cheese Chicken Chili is a rich, creamy, and flavorful one-pot meal featuring tender shredded chicken, beans, corn, and a zesty blend of spices. It’s an easy, comforting dish perfect for busy weeknights or cozy weekends.

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
  • 1 cup chicken broth
  • 1 (1 oz) packet ranch seasoning mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 8 oz cream cheese, cubed
  • Optional toppings: chopped cilantro, shredded cheese, avocado, tortilla chips

Instructions

  1. Place the chicken in the bottom of a slow cooker.
  2. Add corn, black beans, diced tomatoes with green chilies, and chicken broth.
  3. Sprinkle ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the top.
  4. Top with cubed cream cheese (do not stir).
  5. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  6. About 30 minutes before serving, shred the chicken with two forks and stir everything together until the cream cheese is fully melted and combined.
  7. Serve hot with desired toppings like cilantro, shredded cheese, avocado, or tortilla chips.

Notes

  • Use spicy Rotel or add hot sauce for extra heat.
  • Swap chicken for more beans and veggies for a vegetarian version.
  • Can be made with frozen chicken—just ensure it reaches 165°F internally.
  • This chili freezes well in individual portions.
  • Use dairy-free cream cheese to make it dairy-free.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-cream-cheese-chicken-chili/