Cream Cheese Chicken Chili (Crockpot)

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5 from 5 votes

Cream Cheese Chicken Chili (Crockpot)

This Cream Cheese Chicken Chili is ridiculously easy and really packs a punch. Plus it's made in a crockpot.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 531kcal

Author: Karen

Ingredients

3 whole chicken breasts frozen or fresh
3 15-oz cans pinto beans drained and rinsed
2 15-oz cans black beans drained and rinsed
2 15-oz cans whole corn undrained
2 10-oz cans Rotel undrained
2 packages Ranch dressing mix
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 teaspoon cumin
2 8-oz packages cream cheese
1 bunch cilantro chopped

To garnish:

tortilla chips
limes
avocado
sour cream
shredded cheddar cheese

Instructions

Place the chicken in the bottom of a large crock pot. Add the beans, corn, Rotel, Ranch dressing mix, onion, garlic, crushed red pepper, cumin. Stir together.
Add the cream cheese on top and put the lid on.
Turn the crockpot to low and cook for 6-8 hours, or until the chicken is cooked through. (Or do it on high, about 4-6 hours.)
Remove the chicken and shred with 2 forks.
Use a spoon to stir in the shredded chicken and the cream cheese (which should be melted).
Turn off the heat and stir in the chopped cilantro.
Serve with tortilla chips, lime juice, avocado, sour cream, and shredded cheddar cheese. You can also serve this as a dip with tortilla chips.

Notes

This recipe as written makes a crazy huge amount. If you half it, don't worry about using 2 1/2 cans of beans. Use 2 cans or 3. Or replace one can of beans with corn. Honestly this recipe is pretty flexible.

You can totally use chicken thighs too. This time around I used 2 thighs and 2 breasts.

Source: my cousin Misty!

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