Crock Pot Cream Cheese Chicken Chili
A hearty and comforting dish made with tender chicken, beans, corn, and cream cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet ranch dressing mix
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 block (8 oz) cream cheese
- 1 cup chicken broth
- to taste Salt
- to taste pepper
Instructions
Preparation
- Prepare your slow cooker by placing the boneless, skinless chicken breasts at the bottom.
- Add the drained and rinsed black beans, kidney beans, and corn.
- Pour in the can of diced tomatoes with green chilies.
- Sprinkle the ranch dressing mix, chili powder, and cumin on top.
- Pour in the chicken broth and season with salt and pepper to taste.
- Place the block of cream cheese on top of the other ingredients.
Cooking
- Cover the slow cooker and set it to cook on low for 6 to 8 hours.
- After cooking, shred the chicken with two forks and mix it back into the chili.
Serving
- Serve hot, garnished with shredded cheese, chopped green onions, avocado slices, or sour cream.
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Notes
This chili can be customized with different toppings and side options like crusty bread or warm tortillas. For spicy variation, add jalapeños or increase chili powder.