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creamy chicken chili recipe

Cream Cheese Chicken Chili

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Prep Time 10 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 15 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 slow cooker
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Measuring spoon
  • 1 Mixing spoon

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 can diced tomatoes with green chilies undrained
  • 1 packet ranch dressing mix
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 8 ounces cream cheese
  • 1/2 cup chicken broth

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the black beans, corn, and diced tomatoes with green chilies over the chicken.
  • Sprinkle the ranch dressing mix, chili powder, cumin, and onion powder over the ingredients in the slow cooker.
  • Pour the chicken broth over everything.
  • Place the block of cream cheese on top of the mixture.
  • Cover the slow cooker and cook on low for 6 hours.
  • After cooking, remove the chicken breasts and shred them with two forks.
  • Return the shredded chicken to the slow cooker and stir everything until well combined.
  • Let the chili rest for 5 minutes before serving.

Notes

For an extra creamy texture, allow the cream cheese to come to room temperature before adding it to the slow cooker. You can also adjust the spice level by adding more chili powder or including some chopped jalapeños. Serve with toppings like shredded cheese, sour cream, or chopped green onions for added flavor.
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