Crockpot Cream Cheese Chicken Chili Recipe 🥣✨

Place the chicken breasts at the bottom of your crockpot.

Step 2: Add the Ingredients

Layer the black beans, corn, and diced tomatoes with green chilies on top of the chicken.

Sprinkle the ranch seasoning, chili powder, cumin, onion powder, garlic powder, and smoked paprika over the ingredients.

Place the block of cream cheese directly on top of the mixture.

Step 3: Cook

Cover the crockpot and cook:

Low: 6-8 hours

High: 3-4 hours

The chicken should be fully cooked and tender by the end of the cooking time.

Step 4: Shred the Chicken

Remove the chicken breasts from the crockpot and shred them using two forks.

Return the shredded chicken to the crockpot.

Step 5: Combine and Melt

Stir everything together until the cream cheese is fully melted and the chili is rich and creamy.

Step 6: Serve

Ladle the chili into bowls. Top with shredded cheddar cheese, chopped green onions, or a dollop of sour cream if desired.

Serve with tortilla chips or warm cornbread for dipping.

Cooking Tips

Boost the Heat: Add diced jalapeños or a pinch of cayenne for extra spice.

Thicker Chili: For a heartier chili, mash some of the black beans or stir in 1/2 cup of cooked rice.

Lighter Option: Use low-fat cream cheese and skip the sour cream for a lighter dish.

Make-Ahead Friendly: This chili stores well. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

Nutritional Information (Per Serving):

Calories: ~350

Protein: ~25g

Carbs: ~20g

Fat: ~15g