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Crockpot Cream Cheese Chicken Chili

A warm and creamy chicken chili cooked in a Crockpot, perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Boneless, skinless chicken breasts
  • 1 packet Ranch seasoning
  • 8 oz Cream cheese, softened
  • 1 tsp Onion powder
  • 15 oz can Black beans, rinsed and drained
  • 1 tbsp Chili powder
  • 15 oz can Corn, undrained
  • 1 tsp Cumin
  • 1 can Rotel, undrained

Method
 

Preparation
  1. Layer the chicken in the bottom of the Crockpot.
  2. Pour the Rotel, corn, and black beans over the chicken.
  3. Sprinkle the onion powder, chili powder, cumin, and Ranch seasoning over the mixture. Give it a little stir to coat everything well.
  4. Top the mixture with the cream cheese.
  5. Cook on low for 6-8 hours.
  6. Remove the lid, shred the chicken with two forks, and stir everything together until nicely combined.
  7. Serve topped with crushed tortilla chips and a dollop of sour cream, if desired.

Notes

For leftover storage, keep in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.