Slow Cooker Cream Cheese Chicken Chili
Dive into a bowl of comfort with this Slow Cooker Cream Cheese Chicken Chili, a creamy, flavorful twist on classic chili that's perfect for busy weeknights or cozy gatherings. This set-it-and-forget-it recipe combines tender shredded chicken, vibrant Rotel tomatoes, sweet corn, hearty black beans, and an irresistible blend of ranch seasoning and warm spices like cumin and chili powder. The addition of velvety cream cheese takes this dish to the next level, creating a rich, satisfying texture that pairs beautifully with the zesty flavors. With just 10 minutes of prep time and a hands-off slow cooker method, this chili is as effortless as it is delicious. Serve it warm and top with fresh cilantro for a burst of color and freshness. Ideal for family dinners or meal prep, this creamy chicken chili will quickly become a staple in your recipe collection!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 10 oz Canned diced tomatoes with green chilies (Rotel)
- 15 oz Canned corn (drained)
- 15 oz Black beans (drained and rinsed)
- 1 packet Ranch seasoning mix
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Onion powder
- 0.5 tsp Garlic powder
- 2 cups Chicken broth
- 8 oz Cream cheese (cubed)
- 2 tbsp Chopped fresh cilantro (optional, for garnish)
Instructions
Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
Add the canned diced tomatoes (including juices), drained corn, and black beans on top of the chicken.
Sprinkle the ranch seasoning mix, ground cumin, chili powder, onion powder, and garlic powder over the ingredients in the slow cooker.
Pour in the chicken broth to ensure there is enough liquid for cooking.
Distribute the cubed cream cheese evenly on top of the mixture.
Cover the slow cooker with its lid and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours.
About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker. Stir everything together, ensuring the cream cheese fully melts and blends into the chili.
Taste and adjust seasonings as needed (add salt, pepper, or more chili powder if preferred).
Serve hot in bowls and optionally garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 4301 mg | 187% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 44.5 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3937 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
