Irresistibly Creamy Crockpot Cream Cheese Chicken Chili Delight

Indulge in this Creamy Crockpot Cream Cheese Chicken Chili that offers savory comfort on chilly days.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 bowls

Course: Dinner

Cuisine: American

Calories: 400

For the Chicken Base

2 pounds Boneless Skinless Chicken Breasts Main protein; can substitute with frozen chicken, increasing cook time to 4 hours on HIGH.

For the Chili Base

1 can Diced Tomatoes with Green Chiles Adds flavor and slight heat; essential for chili base.
1 cup Whole Kernel Corn Provides sweetness and texture; optional for a corn-free version.
1 can Black Beans Adds creaminess and protein; can replace with kidney beans or pinto beans.
1 packet Ranch Seasoning Mix Offers herby flavor; a unique twist that enhances overall taste.
2 tablespoons Chili Powder Key spice for chili flavor; adjust to taste for desired spiciness.
1 teaspoon Ground Cumin Adds warmth and earthiness; essential for authentic chili flavor.
1 teaspoon Garlic Powder Enhances depth of flavor; can use fresh if preferred.
1 teaspoon Onion Powder Enhances depth of flavor; can use fresh if preferred.
4 cups Chicken Broth Keeps ingredients moist during cooking; swap with vegetable broth for a vegetarian option.

For the Creamy Finish

8 ounces Cream Cheese Provides creaminess and richness; do not omit as it transforms the dish into a comforting chili.

How to Make Creamy Crockpot Cream Cheese Chicken Chili

Begin by placing the boneless skinless chicken breasts at the bottom of your crockpot.
Next, sprinkle the diced tomatoes with green chiles, whole kernel corn, black beans, ranch seasoning mix, chili powder, ground cumin, garlic powder, and onion powder over the chicken.
Pour the chicken broth evenly over the mixture, ensuring that all ingredients are moistened for a rich and flavorful chili.
Now, take your cream cheese and place it on top of the mixture, making sure it’s on the surface to melt beautifully into the chili.
Cover the crockpot and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours.
Once cooked, use two forks to shred the chicken right in the crockpot, mixing thoroughly with the other ingredients.
Dish out your creamy chili into bowls and top with your favorite garnishes.

Optional: Add sliced jalapeños for an extra kick!