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creamy chicken chili recipe

Cream Cheese Chicken Chili with Sweet Potato

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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 25 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

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

Ingredients
  

  • 2 pound boneless, skinless chicken breasts
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can corn 15 ounces, drained
  • 1 can diced tomatoes with green chilies 10 ounces
  • 1 cup chicken broth
  • 1 large sweet potato peeled and diced
  • 1 packet ranch seasoning mix 1 ounce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounce cream cheese cubed
  • 1/4 cup fresh cilantro chopped, optional for garnish

Instructions
 

  • Place the chicken breasts at the bottom of the slow cooker.
  • Add black beans, corn, and diced tomatoes with green chilies over the chicken.
  • Pour chicken broth into the slow cooker.
  • Add the diced sweet potato on top of the mixture.
  • Sprinkle the ranch seasoning mix, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the ingredients.
  • Cover the slow cooker with the lid and cook on low for 6 hours.
  • After cooking, remove the chicken breasts and shred them using two forks.
  • Return the shredded chicken to the slow cooker.
  • Add the cubed cream cheese and mix until melted and well combined.
  • Let the chili rest for 10 minutes before serving.
  • Garnish with chopped cilantro if desired and serve warm.

Notes

For best results, ensure the cream cheese is at room temperature before adding it to the slow cooker to help it melt quickly and evenly. You can adjust the spices to your taste preference, and if you prefer a thicker chili, reduce the amount of chicken broth. Additionally, consider using a liner in your slow cooker for easy cleanup.
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