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Crock Pot Cream Cheese Chicken Chili

Crock Pot Cream Cheese Chicken Chili: A Warm, Cozy Delight

This Crock Pot Cream Cheese Chicken Chili is a warm dish that's easy to make and perfect for any gathering, packed with flavors and comfort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 pieces Chicken Breasts Raw for best texture.
  • 1 can Black Beans Canned, drained, and rinsed.
  • 1 can Corn Undrained.
  • 1 can Rotel Tomatoes Undrained. Adjust heat as desired.
For Seasoning
  • 1 packet Ranch Dressing Mix Can substitute with homemade.
  • 1 teaspoon Cumin Essential spice.
  • 1 teaspoon Chili Powder Essential spice.
For Creaminess
  • 8 ounces Cream Cheese Opt for light or dairy-free.

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Begin by draining and rinsing the black beans under cold water to remove excess sodium.
  2. In the bottom of your slow cooker, layer raw chicken breasts evenly.
  3. Pour the undrained corn and Rotel tomatoes over the chicken layer, then sprinkle the drained black beans on top.
  4. Sprinkle the ranch dressing mix, cumin, and chili powder over the mixture and stir gently.
  5. Place a block of cream cheese on top without stirring it in.
  6. Cover the crock pot and set it to low. Allow it to cook for 6 to 8 hours.
  7. Once cooked, shred the chicken and return it to the pot, stirring until well combined.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 890mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

This chili freezes beautifully and is perfect for meal prep, lasting in the fridge for 3-4 days.

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