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–+ servings
Melany

Easy Cream Cheese Chicken Chili: A Warm and Comforting Meal

Creamy, hearty, and bursting with bold flavors, this Easy Cream Cheese Chicken Chili is the ultimate comfort meal for any occasion. Perfect for busy weeknights or cozy weekends, this slow-cooker chili is as easy to make as it is satisfying!
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 1 can 14.5 oz chicken broth
  • 1 can 14.5 oz petite diced tomatoes, undrained
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, undrained
  • 1 packet ranch seasoning mix
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 8 oz cream cheese cubed

Method
 

  1. Prepare the Slow Cooker: Spray the slow cooker with non-stick cooking spray to make cleanup easier.
  2. Layer the Ingredients: Place the chicken breasts at the bottom of the slow cooker. Add the chicken broth, diced tomatoes, black beans, and corn. Sprinkle the ranch seasoning mix, chili powder, garlic powder, cumin, and kosher salt over the top. Stir gently.
  3. Add the Cream Cheese: Place the cream cheese cubes on top of the mixture. Do not stir.
  4. Cook: Cover the slow cooker and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours.
  5. Shred the Chicken: Once the cooking time is complete, remove the chicken breasts from the slow cooker. Shred them using two forks and return the shredded chicken to the pot.
  6. Combine: Stir the chili well until the cream cheese is fully melted and blended, creating a creamy consistency.
  7. Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, diced avocado, sour cream, cilantro, or tortilla chips.

Notes

  • Adjust the spice level to your taste by adding cayenne pepper, hot sauce, or diced jalapeños.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For an Instant Pot version, cook on high pressure for 15 minutes, then do a natural release.

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