Crockpot Cream Cheese Chicken Chili

🫕 Crockpot Cream Cheese Chicken Chili

⏱️ Time

• Prep: 10 minutes

• Cook: 6–8 hours (LOW) or 3–4 hours (HIGH)

🍽️ Servings

• 4–6 servings

🛒 Ingredients

• 1½ lbs boneless, skinless chicken breasts (or thighs)

• 1 (15 oz) can black beans, drained & rinsed

• 1 (15 oz) can kidney beans, drained & rinsed

• 1 (15 oz) can corn, drained

• 1 (10 oz) can diced tomatoes with green chilies (Rotel)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup chicken broth

• 1 packet (1 oz) ranch seasoning mix

• 1 tablespoon chili powder

• 1 teaspoon cumin

• ½ teaspoon smoked paprika

• Salt & pepper, to taste

• 8 oz cream cheese, cubed

👩‍🍳 Instructions

1. Add ingredients to crockpot

   • Place chicken breasts in the bottom of the slow cooker.

   • Add beans, corn, diced tomatoes, onion, garlic, chicken broth, ranch seasoning, chili powder, cumin, paprika, salt, and pepper.

2. Cook

   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.

3. Shred chicken

   • Remove chicken, shred with two forks, and return to the crockpot.

4. Add cream cheese

   • Add cubed cream cheese.

   • Cover and cook on LOW for another 20–30 minutes, stirring until completely melted and creamy.

5. Taste & adjust

   • Adjust seasoning as needed.

🌟 Topping Ideas

• Shredded cheddar or Monterey Jack cheese

• Sour cream or Greek yogurt

• Chopped cilantro

• Green onions

• Crushed tortilla chips

• Jalapeños (optional)

🍞 Serving Suggestions

• With cornbread

• Over rice

• With tortilla chips

• Inside a bread bowl

❄️ Storage

• Refrigerate leftovers for up to 4 days

• Freeze for up to 2 months