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Directions
Step 1: Layer Ingredients in Crockpot
- Place the chicken breasts at the bottom of your crockpot.
- Add the black beans, corn, and Rotel tomatoes with their juice over the chicken.
- Sprinkle the ranch seasoning, chili powder, cumin, onion powder, garlic powder, salt, and pepper over the ingredients.
Step 2: Add Cream Cheese
- Place the softened cream cheese on top of the mixture. There’s no need to stir at this stage, as the cream cheese will melt into the chili as it cooks.
Step 3: Cook in the Crockpot
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
Step 4: Shred the Chicken and Stir
- Once the cooking time is up, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot.
- Stir everything together until the cream cheese is fully incorporated and the chili is creamy.
Serving Suggestions
- Toppings: This chili is delicious topped with shredded cheese, diced avocado, sour cream, or a sprinkle of cilantro.
- Side Dishes: Serve with warm tortilla chips, cornbread, or over rice for a heartier meal.
- Leftovers: Crockpot Cream Cheese Chicken Chili is even better the next day! The flavors meld beautifully, making leftovers a great lunch or dinner option.
Recipe Tips & Variations
- Add Extra Veggies: For more texture and nutrients, consider adding diced bell peppers or jalapeños. They add a pop of color and a bit more heat!
- Adjust the Spice Level: Use mild Rotel tomatoes if you prefer a milder chili, or add extra chili powder or a dash of hot sauce for more spice.
- Creamy Base Variations: You can substitute sour cream for cream cheese if desired, though the chili may have a slightly tangier flavor.
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