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Crockpot Cream Cheese Chicken Chili

A creamy and hearty chili recipe made with tender chicken, black beans, corn, and cream cheese, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes (14.5 oz)
  • 1 package cream cheese (8 oz)
  • 1 packet ranch seasoning
  • 1 teaspoon chili powder
  • to taste Salt and pepper

Method
 

Preparation
  1. Begin by rinsing the black beans and draining the corn. Dice the chicken into bite-sized pieces if you prefer smaller chunks.
Cooking
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the black beans, corn, and diced tomatoes on top.
  3. Sprinkle the ranch seasoning and chili powder over the layered ingredients.
  4. Season with salt and pepper to taste.
  5. Add the cream cheese right on top, no need to stir it in yet.
  6. Cover with the lid and set your crockpot to low for 6-8 hours or high for about 3-4 hours.
  7. Once it’s done cooking, use two forks to shred the chicken within the pot, mixing it well with the other ingredients.
  8. Give your chili a taste and adjust the seasoning one last time before serving.
Serving
  1. Ladle the creamy chili into bowls and finish with your favorite toppings.

Notes

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, add a splash of broth or water to restore creaminess.