If you’re on the hunt for a cozy, comforting, and incredibly flavorful meal, look no further than Crockpot Cream Cheese Chicken Chili. This recipe is the epitome of simplicity, combining tender chicken, creamy textures, and bold chili spices all in one dish. Perfect for busy weeknights or lazy weekends, this hearty chili is a crowd-pleaser that requires minimal effort but delivers maximum flavor. Whether served as a standalone dish or with your favorite toppings, this creamy chili is sure to become a family favorite.
Ingredients:
- Chicken: 2 boneless, skinless chicken breasts (about 1 lb)
- Cream Cheese: 8 oz block, softened
- Chicken Broth: 1 cup
- Corn: 1 cup, frozen or canned (drained)
- Black Beans: 1 can (15 oz), rinsed and drained
- Rotel Tomatoes: 1 can (10 oz), undrained (you can substitute diced tomatoes with green chilies)
- Green Chiles: 1 can (4 oz), chopped
- Ranch Seasoning Mix: 1 packet (1 oz)
- Chili Powder: 2 teaspoons
- Ground Cumin: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Salt and Pepper: To taste
- Optional Toppings: Shredded cheese, sour cream, cilantro, tortilla chips, or green onions
Preparation:
Step 1:
Spray the inside of your crockpot with non-stick cooking spray or use a crockpot liner for easy cleanup.
Step 2:
Place the chicken breasts at the bottom of the crockpot.
Step 3:
Layer the drained black beans, corn, Rotel tomatoes, and green chiles over the chicken.
Step 4:
Sprinkle the ranch seasoning mix, chili powder, ground cumin, garlic powder, onion powder, salt, and pepper evenly over the top.
Step 5:
Pour the chicken broth into the crockpot, ensuring some liquid gets to the bottom to prevent sticking.
Step 6:
Add the softened cream cheese in chunks, spreading it over the top of the mixture.
Step 7:
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Step 8:
Once the chicken is tender and fully cooked, remove it from the crockpot and shred it using two forks.
Step 9:
Return the shredded chicken to the crockpot and stir everything together until the cream cheese is fully incorporated, creating a rich, creamy texture.
Step 10:
Taste and adjust the seasoning if needed.
Variations:
- Protein Swap: Use boneless, skinless chicken thighs for a richer flavor, or substitute with ground turkey or beef for a different twist.
- Spicier Version: Add a diced jalapeño or increase the amount of chili powder and green chiles.
- Vegetarian Option: Replace the chicken with extra beans (like kidney or pinto) and use vegetable broth instead of chicken broth.
- Add Veggies: Incorporate diced bell peppers, zucchini, or mushrooms for added nutrition and texture.
- Cheesy Boost: Stir in shredded cheddar or pepper jack cheese for an extra creamy, cheesy chili.
Cooking Note:
- For the best results, ensure the cream cheese is softened before adding it to the crockpot. This helps it blend more easily into the chili.
- Avoid overcooking as it may dry out the chicken.
Serving Suggestions:
- Serve in bowls topped with shredded cheese, sour cream, and a sprinkle of fresh cilantro.
- Pair with tortilla chips, cornbread, or warm crusty bread for dipping.
- Use as a filling for burritos or enchiladas, or pour over rice for a heartier meal.
Tips:
- Make it ahead of time: This chili tastes even better the next day as the flavors meld together.
- For a thicker consistency, remove the lid during the last 30 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Prep Time: 10 minutes
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
Nutritional Information (per serving, approx. 1 cup):
- Calories: 320
- Protein: 22g
- Sodium: 850mg
- Carbohydrates: 22g
- Fat: 17g
FAQs:
Q: Can I use frozen chicken?
Yes, but ensure the chicken is fully cooked and reaches an internal temperature of 165°F before serving.
Q: Can I make this on the stovetop?
Absolutely! Use a large pot or Dutch oven. Cook the chicken first, then combine all ingredients, simmering for 30-40 minutes.
Q: How do I make it less spicy?
Omit the green chiles and use mild Rotel tomatoes for a milder flavor.
Q: Can I double the recipe?
Yes, this recipe is easily scalable. Just ensure your crockpot is large enough to accommodate the extra ingredients.
Conclusion:
Crockpot Cream Cheese Chicken Chili is the ultimate comfort food, blending creamy textures with bold flavors to create a dish that’s both satisfying and simple to prepare. Whether you’re hosting a gathering, meal prepping for the week, or just looking for a cozy dinner, this recipe checks all the boxes. With endless customization options and minimal effort required, it’s no wonder this dish is a favorite for so many. So, grab your crockpot and get ready to enjoy a bowl of creamy, cheesy goodness!
Crockpot Cream Cheese Chicken Chili
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
Ingredients
Ingredients:
- Chicken: 2 boneless, skinless chicken breasts (about 1 lb)
- Cream Cheese: 8 oz block, softened
- Chicken Broth: 1 cup
- Corn: 1 cup, frozen or canned (drained)
- Black Beans: 1 can (15 oz), rinsed and drained
- Rotel Tomatoes: 1 can (10 oz), undrained (you can substitute diced tomatoes with green chilies)
- Green Chiles: 1 can (4 oz), chopped
- Ranch Seasoning Mix: 1 packet (1 oz)
- Chili Powder: 2 teaspoons
- Ground Cumin: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Salt and Pepper: To taste
- Optional Toppings: Shredded cheese, sour cream, cilantro, tortilla chips, or green onions
Instructions
Preparation:
Step 1:
Spray the inside of your crockpot with non-stick cooking spray or use a crockpot liner for easy cleanup.
Step 2:
Place the chicken breasts at the bottom of the crockpot.
Step 3:
Layer the drained black beans, corn, Rotel tomatoes, and green chiles over the chicken.
Step 4:
Sprinkle the ranch seasoning mix, chili powder, ground cumin, garlic powder, onion powder, salt, and pepper evenly over the top.
Step 5:
Pour the chicken broth into the crockpot, ensuring some liquid gets to the bottom to prevent sticking.
Step 6:
Add the softened cream cheese in chunks, spreading it over the top of the mixture.
Step 7:
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Step 8:
Once the chicken is tender and fully cooked, remove it from the crockpot and shred it using two forks.
Step 9:
Return the shredded chicken to the crockpot and stir everything together until the cream cheese is fully incorporated, creating a rich, creamy texture.
Step 10:
Taste and adjust the seasoning if needed.
Notes
- For the best results, ensure the cream cheese is softened before adding it to the crockpot. This helps it blend more easily into the chili.
- Avoid overcooking as it may dry out the chicken.
- Prep Time: 10 min
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
Nutrition
- Calories: 320
- Sodium: 820 mg
- Fat: 17 g
- Carbohydrates: 22 g
- Protein: 22 g