Active time: 10 mins | Inactive: 3+ hrs | Serves: 6
When I first saw this recipe, my heart skipped a beat. Why didn’t I think about it before? The addition of cream cheese to our chili is genius! So the next time you are whipping up a batch of your chili, make sure to do it the right way.
This slow cooker cream cheese chicken chili is an amazing version of our usual chili. It is hearty, filling, and delicious, but with a twist! Plus, this is incredibly easy to make. All you need is to throw everything in your slow cooker and set it to cook.
Serve this cream cheese chicken chili with cornbread, rice, garlic bread, etc for an impressive main dish that your entire family will love! This version is crazy good, you might not have your chili any other way again!
INGREDIENTS
1 (10.75 ounces) can of fire-roasted tomatoes and green peppers
2 boneless, skinless chicken breasts
1 (10. 75 ounces) can of black beans, rinsed and drained
1 (10.75 ounces) can of whole corn kernels, undrained
1 tbsp chili powder
1/2 tsp paprika
1 tsp onion powder
1 tsp cumin
1 tsp garlic powder
1 (8 ounces) package of cream cheese, room temperature
1 (1 ounce) packet of dry ranch dressing mix
rice or cornbread, garnish, optional
kosher salt and freshly ground pepper, to taste
How to make Cream Cheese Chicken Chili
Step 1: In a slow cooker, place the chicken breasts and season with salt and pepper. Then, add the tomatoes, corn, and black beans. Season everything with ranch mix, chili powder, cumin, onion powder, garlic powder, and paprika.
Step 2: On top of everything, place the softened cream cheese. Put the lid on and set it to cook for 6 hours on low or 3 hours on high.
Step 3: Stir the mixture twenty minutes before serving until the cream cheese is smooth and blended.
Step 4: Take the chicken out and shred using two forks.
Step 5: Serve the cream cheese chicken chili right away with rice or cornbread. Enjoy!
Ingredients
- 1 (10.75 ounces) can of fire-roasted tomatoes and green peppers
- 2 boneless, skinless chicken breasts
- 1 (10. 75 ounces) can of black beans, rinsed and drained
- 1 (10.75 ounces) can of whole corn kernels, undrained
- 1 tbsp chili powder
- 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 (8 ounces) package of cream cheese, room temperature
- 1 (1 ounce) packet of dry ranch dressing mix
- rice or cornbread, garnish, optional
- kosher salt and freshly ground pepper, to taste
Instructions
Step 1: In a slow cooker, place the chicken breasts and season with salt and pepper. Then, add the tomatoes, corn, and black beans. Season everything with ranch mix, chili powder, cumin, onion powder, garlic powder, and paprika.
Step 2: On top of everything, place the softened cream cheese. Put the lid on and set it to cook for 6 hours on low or 3 hours on high.
Step 3: Stir the mixture twenty minutes before serving until the cream cheese is smooth and blended.
Step 4: Take the chicken out and shred using two forks.
Step 5: Serve the cream cheese chicken chili right away with rice or cornbread. Enjoy!
