Description
This creamy, flavorful chili is an easy dump-and-go slow cooker recipe. Made with tender chicken, cream cheese, and a blend of spices, it’s the perfect cozy meal for busy nights
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) block cream cheese
- 1 cup chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Add to Crock Pot – Place the chicken breasts in the bottom of the slow cooker.
- Layer the Ingredients – Add the black beans, corn, Rotel, diced tomatoes, chicken broth, and ranch seasoning mix. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and black pepper over the top.
- Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken – Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
- Add Cream Cheese – Cut the cream cheese into cubes and stir it into the chili. Cover and let it melt for about 10-15 minutes, then stir until smooth.
- Serve – Enjoy warm with your favorite toppings like shredded cheese, avocado, cilantro, or tortilla
Notes
- Use frozen chicken if needed—just add 1 extra hour to the cooking time.
- Adjust the spice level by adding more chili powder or a pinch of cayenne.
- For a thicker chili, reduce the broth or add a cornstarch slurry at the end.