This recipe combines the ease of slow cooking with bold, satisfying flavors. It’s creamy, savory, and just the right amount of spicy—plus it requires minimal prep. Toss everything into the slow cooker, and by dinnertime, you’ll have a warm and comforting meal ready to go. Whether you’re feeding a family or prepping for the week, this chili is a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Canned corn (drained)
Canned black beans (drained and rinsed)
Rotel diced tomatoes with green chilies (undrained)
Ranch seasoning mix
Chili powder
Cumin
Onion powder
Garlic powder
Salt
Cream cheese (block-style)
Optional toppings: shredded cheese, green onions, tortilla chips, cilantro
Directions
Place the chicken breasts in the bottom of the slow cooker.
Add corn, black beans, and Rotel over the chicken.
Sprinkle ranch seasoning, chili powder, cumin, onion powder, garlic powder, and salt on top.
Place the block of cream cheese on top of the mixture.
Cover and cook on low for 6–8 hours or on high for 3–4 hours.
After cooking, remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir everything until the cream cheese is fully incorporated and the chili is creamy and well-mixed.
Serve hot with your choice of toppings.
Servings and timing
This recipe serves 6 and takes about 6–8 hours on low or 3–4 hours on high in the slow cooker, with just 10 minutes of prep time.
Variations
Spicier Chili: Use hot Rotel or add diced jalapeños for extra heat.
Different Beans: Substitute pinto or kidney beans if you prefer.
Add Veggies: Include diced bell peppers or onions for extra flavor and texture.
Make it Lighter: Use reduced-fat cream cheese and swap chicken breasts for chicken thighs.
Low-Carb Version: Omit the corn and beans for a keto-friendly version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over medium heat until warmed through. You can also freeze this chili for up to 3 months—just thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but add about 30–60 minutes to the cooking time and ensure the internal temperature reaches 165°F.
Is this chili spicy?
It has a mild kick from the Rotel, but you can adjust the spice level by using mild or hot varieties or adding extra chili powder.
Can I cook this recipe on the stovetop?
Yes, cook the chicken separately, shred it, and then simmer all ingredients together in a large pot for about 30 minutes.
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs will make the chili even more flavorful and tender.
What can I use instead of cream cheese?
You can substitute with Greek yogurt or sour cream for a tangier version, though the texture will be slightly different.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough to hold everything and adjust cooking time slightly if needed.
Can I make it dairy-free?
Use a dairy-free cream cheese alternative and check that your ranch seasoning is dairy-free as well.
Can I use homemade ranch seasoning?
Yes, a homemade mix of dried herbs like parsley, dill, garlic powder, onion powder, and salt can replace the packet.
What toppings go well with this chili?
Shredded cheese, green onions, crushed tortilla chips, sour cream, and chopped cilantro are all great options.
Can I freeze the leftovers?
Yes, this chili freezes very well. Let it cool completely before transferring to freezer-safe containers.
Conclusion
Slow Cooker Cream Cheese Chicken Chili is a comforting and delicious meal that’s incredibly easy to make. With its creamy texture, bold flavors, and satisfying ingredients, it’s a perfect dinner option for busy nights or cozy weekends. Just toss everything into the slow cooker, and enjoy a warm bowl of hearty chili with minimal effort.
Slow Cooker Cream Cheese Chicken Chili is a creamy, comforting, and flavorful dish made with tender chicken, black beans, corn, and Rotel tomatoes. It’s an easy set-it-and-forget-it recipe that’s perfect for busy days or cozy nights.
Ingredients
2 boneless, skinless chicken breasts
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
1 packet (1 oz) ranch seasoning mix
1 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 block (8 oz) cream cheese
Optional toppings: shredded cheese, green onions, tortilla chips, cilantro
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add corn, black beans, and Rotel on top of the chicken.
Sprinkle ranch seasoning, chili powder, cumin, onion powder, garlic powder, and salt over the top.
Place the block of cream cheese on top of the mixture.
Cover and cook on low for 6–8 hours or on high for 3–4 hours.
After cooking, remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir everything together until the cream cheese is fully melted and incorporated.
Serve hot with your favorite toppings.
Notes
For extra heat, use hot Rotel or add diced jalapeños.Substitute pinto or kidney beans if preferred.Use Greek yogurt or sour cream instead of cream cheese for a tangier twist.This chili freezes well—cool completely before freezing.Use reduced-fat cream cheese for a lighter version.
