Crockpot Cream Cheese Chicken Chili
A creamy and hearty chicken chili, perfect for cold nights.
Equipment
- Crockpot Essential for slow cooking.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 15 ounces black beans, drained and rinsed
- 14 ounces whole kernel corn, undrained
- 1.5 cups chunky salsa
- 1 ounce dry ranch seasoning mix
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 8 ounces cream cheese
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- Add the black beans, corn, salsa, ranch seasoning, chili powder, cumin, and garlic powder to the crockpot. Mix well.
- Put the block of cream cheese on top. Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Remove the chicken, shred it, and return to the pot. Stir well to combine everything.
- Serve on its own or over rice, and top with cheese, sour cream, and cilantro if desired.
Notes
For a spicier kick, add a dash of hot sauce or red pepper flakes. Customize with toppings like avocado or jalapeños.