Comforting Crock Pot Cream Cheese Chicken Chili Recipe

This Crock Pot Cream Cheese Chicken Chili is a creamy, hearty, and flavorful slow cooker meal perfect for busy nights.

Scale

2 boneless, skinless chicken breasts
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, undrained
1 (10-ounce) can diced tomatoes with green chiles (like Rotel), undrained
1 (1-ounce) packet ranch seasoning mix
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 (8-ounce) block cream cheese
Optional: Salt and pepper to taste, chopped cilantro or green onions for garnish

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Place chicken breasts in the bottom of your crockpot. Add black beans, corn (with liquid), and diced tomatoes with green chiles. Sprinkle the ranch seasoning and spices evenly on top.
Place the cream cheese block on top of the mixture, but do not stir yet. It will melt gradually.
Cover and cook on low for 6–8 hours or high for 4 hours, until the chicken is fully cooked and tender.
Remove chicken, shred with two forks, and return it to the crockpot. Stir until cream cheese is melted and everything is well combined.
Ladle into bowls and garnish with cilantro, green onions, or shredded cheese. Serve with chips, cornbread, or rice.