Description
This Crock Pot Cream Cheese Chicken Chili is a cozy, creamy, flavor-packed recipe made with tender shredded chicken, black beans, corn, and Rotel. A true set-it-and-forget-it meal that’s perfect for busy weeknights and always a crowd favorite.
Ingredients
1 (15 oz) can black beans, drained and rinsed
1 (15.25 oz) can corn, undrained
1 (10 oz) can Rotel tomatoes, undrained
1 packet ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 (8 oz) block light cream cheese
2 chicken breasts
Instructions
Place chicken breasts in the bottom of the crock pot.
Add the drained black beans, undrained corn, and Rotel tomatoes on top of the chicken.
Sprinkle in the ranch dressing mix, cumin, chili powder, and onion powder, then gently stir.
Place the cream cheese block on top of the mixture.
Cover and cook on LOW for 6–8 hours.
Once cooked, remove the chicken, shred it, and return it to the crock pot.
Stir everything together until creamy and well combined. Serve warm and enjoy!
Notes
Add a splash of chicken broth if you prefer a thinner chili.
For extra heat, use hot Rotel or add diced jalapeños.
Leftovers keep well for up to 3–4 days in the fridge or can be frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 90 mg