This creamy, flavorful chicken chili is a game-changer for busy days. With tender shredded chicken, a rich and cheesy base, and just the right blend of spices, it’s comfort food at its finest. Made effortlessly in your slow cooker, this dish is perfect for weeknight dinners or meal prep. Serve it with tortilla chips, shredded cheese, or fresh toppings for a cozy and satisfying meal!
📋 Ingredients
- 2 boneless, skinless chicken breasts
- 1 block (8 oz) cream cheese
- 1 packet ranch seasoning
- 1 packet taco seasoning
- 1 can (15 oz) corn, not drained
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), not drained
- 1 can (15 oz) black beans, drained and rinsed
👩🍳 Instructions
Step 1: Prep the Ingredients
- Place the chicken breasts in the bottom of your slow cooker.
- Add the ranch seasoning and taco seasoning on top of the chicken, spreading evenly to coat.
Step 2: Add Remaining Ingredients
- Pour in the can of corn (with liquid) , can of Rotel (with liquid) , and drained black beans .
- Place the block of cream cheese on top of the mixture—no need to stir; the slow cooker will melt and blend everything together as it cooks.
Step 3: Cook
- Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours , until the chicken is cooked through and tender.
Step 4: Shred the Chicken
- Remove the chicken from the slow cooker and place it on a cutting board or in a bowl.
- Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir everything together until the cream cheese is fully melted and the chili is creamy and well combined.
Step 5: Serve
- Ladle the chili into bowls and add your favorite toppings, such as shredded cheese, sour cream, diced avocado, cilantro, or crushed tortilla chips.
- Serve with warm tortillas or crusty bread on the side for an extra hearty meal.
Tips for Success
- Spice Level: Adjust the heat by using mild, medium, or hot Rotel depending on your preference. For extra spice, add a dash of cayenne pepper or red pepper flakes.
- Creaminess Boost: If you prefer an even creamier texture, stir in a splash of heavy cream or half-and-half during the last 30 minutes of cooking.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days . Reheat in the microwave or on the stovetop, stirring occasionally to redistribute the cream cheese.
- Freezing: Freeze portions of the chili (without toppings) in freezer-safe containers for up to 3 months . Thaw overnight in the refrigerator before reheating.
Why You’ll Love This Recipe
This Crockpot Cream Cheese Chicken Chili is a crowd-pleaser that combines bold flavors with a creamy, comforting texture. The ranch and taco seasonings create a unique blend of savory and zesty notes, while the cream cheese adds a luscious richness that ties everything together. Whether you’re feeding your family or prepping meals for the week, this recipe is easy, versatile, and packed with flavor. Dive into this cheesy, hearty chili and enjoy every spoonful!
