Description
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.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg
