The Creamiest Crockpot Cream Cheese Chicken Chili is a game-changer for busy weeknights, offering a comforting, one-pot meal that’s both incredibly flavorful and astonishingly easy to prepare. This recipe is your secret weapon for a satisfying dinner without the fuss.
Key Ingredients for Creamiest Crockpot Cream Cheese Chicken Chili
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 cup chicken broth
- 1 packet dry ranch seasoning mix
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, tortilla chips
How to Make Creamiest Crockpot Cream Cheese Chicken Chili
This Creamiest Crockpot Cream Cheese Chicken Chili is your answer to effortless deliciousness. In under 15 minutes of prep, you’ll have a rich, satisfying chili that practically cooks itself. The secret to its incredible texture lies in the melting cream cheese, creating a velvety sauce that coats every bite. Get ready for a flavor explosion that’s both comforting and exciting, perfect for any meal. Prep time: 15 minutes.
Step-by-Step Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in the bottom of your slow cooker. If you’re using chicken breasts, you can leave them whole. If using thighs, trim any excess fat.
- Add Canned Goods and Broth: Pour the rinsed and drained black beans and cannellini beans over the chicken. Add the undrained can of Rotel and the undrained can of diced green chilies. Pour in the chicken broth.
- Incorporate Seasonings: Sprinkle the dry ranch seasoning mix, ground cumin, chili powder, and garlic powder evenly over the ingredients in the slow cooker.
- Season with Salt and Pepper: Season generously with salt and freshly ground black pepper. Remember, you can always add more salt at the end, but you can’t take it away, so start conservatively.
- Cook on Low: Cover the slow cooker and cook on Low for 6-8 hours, or on High for 3-4 hours. The chicken should be cooked through and very tender.
- Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Add Cream Cheese: Return the shredded chicken to the slow cooker and add the softened cream cheese. Stir everything together until the cream cheese has completely melted and is well incorporated into the chili, creating a wonderfully creamy consistency.
- Final Seasoning and Serving: Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder to achieve your desired flavor profile. Ladle the Creamiest Crockpot Cream Cheese Chicken Chili into bowls and serve hot, garnished with your favorite toppings.
Why You’ll Love This Creamiest Crockpot Cream Cheese Chicken Chili
You’ll be absolutely smitten with this Creamiest Crockpot Cream Cheese Chicken Chili from the very first bite. Its star quality is undeniably the impossibly smooth and decadent creaminess, a direct result of the melted cream cheese that transforms simple ingredients into a luxurious comfort food experience. This isn’t just another chili; it’s a rich, velvety embrace in a bowl that’s leagues beyond the typical watery versions you might have tried before.
Beyond its incredible taste and texture, making this chili at home is a fantastic way to save money without sacrificing flavor, especially compared to restaurant versions. The combination of hearty beans, tender chicken, and perfectly balanced spices, elevated by the creamy chili base, makes for an unforgettable meal. If you’re looking for a dish that’s both incredibly satisfying and remarkably easy to whip up, this is it. Dive in and experience the ultimate in slow cooker comfort – you won’t regret it!
Storing and Reheating Tips
This Creamiest Crockpot Cream Cheese Chicken Chili is a fantastic make-ahead meal and stores beautifully.
- Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the chili seems a bit thick after refrigeration, you can add a splash of chicken broth or milk while reheating to achieve your desired consistency.
- Freezing: For longer storage, cool the chili completely and portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and then reheat as directed above.
Final Thoughts
The Creamiest Crockpot Cream Cheese Chicken Chili is the ultimate hassle-free comfort food, delivering unparalleled flavor and a wonderfully velvety texture. Give this recipe a try for a guaranteed crowd-pleaser that’s both economical and incredibly delicious. Happy cooking!
Creamiest Crockpot Cream Cheese Chicken Chili
Ingredients
Equipment
Method
- Place the chicken breasts or thighs in the bottom of your slow cooker. If you’re using chicken breasts, you can leave them whole. If using thighs, trim any excess fat.2 pounds boneless, skinless chicken breasts or thighs
- Pour the rinsed and drained black beans and cannellini beans over the chicken. Add the undrained can of Rotel and the undrained can of diced green chilies. Pour in the chicken broth.1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can cannellini beans, rinsed and drained, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained, 1 (4 ounce) can diced green chilies, undrained, 1 cup chicken broth
- Sprinkle the dry ranch seasoning mix, ground cumin, chili powder, and garlic powder evenly over the ingredients in the slow cooker.1 packet dry ranch seasoning mix, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder
- Season generously with salt and freshly ground black pepper. Remember, you can always add more salt at the end, but you can’t take it away, so start conservatively.salt and freshly ground black pepper
- Cover the slow cooker and cook on Low for 6-8 hours, or on High for 3-4 hours. The chicken should be cooked through and very tender.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.2 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker and add the softened cream cheese. Stir everything together until the cream cheese has completely melted and is well incorporated into the chili, creating a wonderfully creamy consistency.2 pounds boneless, skinless chicken breasts or thighs, 1 package cream cheese, softened
- Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder to achieve your desired flavor profile. Ladle the Creamiest Crockpot Cream Cheese Chicken Chili into bowls and serve hot, garnished with your favorite toppings.1/2 teaspoon chili powder, salt and freshly ground black pepper, shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, tortilla chips