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Crock Pot Cream Cheese Chicken Chili

A comforting and creamy chili made with tender chicken, black beans, corn, and cream cheese, perfect for family gatherings on chilly evenings.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts (boneless, skinless)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 package (8 oz) cream cheese For the creamy texture
  • 1 packet ranch dressing mix
  • 1 teaspoon chili powder For seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. Begin by rinsing the black beans and draining the corn to reduce excess sodium.
Cooking
  1. Place the chicken breasts at the bottom of your slow cooker.
  2. Pour the rinsed black beans and drained corn over the chicken.
  3. Add the can of diced tomatoes with green chilies on top.
  4. Place the block of cream cheese right on top of the layered ingredients.
  5. Sprinkle the ranch dressing mix and chili powder over the top, adding salt and pepper to taste.
  6. Cover the crock pot and set it to cook on low for 6-8 hours.
  7. About 30 minutes before serving, shred the chicken with two forks and return it to the pot.
  8. Stir everything well to combine the flavors and serve.

Notes

If using leftovers, cool to room temperature before storing in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat in the microwave or on the stove, adding broth if needed.