Slow Cooker Cream Cheese Chicken Chili
This Slow Cooker Cream Cheese Chicken Chili is a comforting dish that combines tender chicken, creamy cheese, and a blend of savory spices. It’s easy to prepare and perfect for a cozy meal with family or friends.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 15 oz can sweet corn
- 1 15 oz can black beans, drained
- 1 10 oz can Rotel tomatoes
- 1 packet Ranch dressing mix (1 oz)
- 1/2 packet taco seasoning
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 1/2 bricks cream cheese
Instructions
- Place the chicken breasts in the bottom of a slow cooker. Add the sweet corn, black beans, Rotel tomatoes, Ranch dressing mix, taco seasoning, chili powder, ground cumin, and onion powder.
- Cut the cream cheese into chunks and place it on top of the other ingredients in the slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
- Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
- Stir the shredded chicken into the chili, mixing well with the melted cream cheese.
- Serve hot, optionally garnished with sour cream and shredded cheddar cheese.
Nutrition
- Calories: 370
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg