Crockpot Cream Cheese Chicken Chili
Crockpot Cream Cheese Chicken Chili is a creamy, hearty slow-cooked chili made with chicken, beans, corn, tomatoes, warm spices, and a silky cream cheese finish — perfect for busy weeknights and family dinners.
Ingredients
- 2 to 3 chicken breasts
- 1 can diced tomatoes with green chiles undrained
- 1 can corn drained
- 1 can black beans rinsed
- 1 packet ranch seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 block cream cheese 8 oz
- 1 cup chicken broth
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Chopped cilantro
- Sliced green onions
- Crushed tortilla chips
- Sour cream
Instructions
- Add chicken, tomatoes with chiles, corn, black beans, and all seasonings to the slow cooker, making sure the veggies and beans partly cover the chicken.
- Pour in the broth and place the cream cheese block on top.
- Cook on LOW 6–7 hours or HIGH 3–4 hours without lifting the lid.
- Shred the chicken, return it to the slow cooker, and stir until the chili is creamy and fully blended.
- Serve hot with toppings like cheese, cilantro, green onions, tortilla chips, or sour cream.