Looking for a simple, satisfying, and incredibly delicious meal that requires minimal effort? This Crockpot Cream Cheese Chicken Chili is the answer! This recipe is perfect for busy weeknights, potlucks, or anytime you crave a comforting bowl of flavor. Forget standing over the stove – this set-and-forget recipe cooks itself, leaving you free to focus on other things.
What is Crockpot Cream Cheese Chicken Chili?
Crockpot Cream Cheese Chicken Chili is a creamy, flavorful, and protein-packed chili that’s made entirely in your slow cooker. It’s a twist on traditional chili, incorporating the richness of cream cheese for an extra decadent and comforting texture. This recipe is incredibly versatile – you can customize it with your favorite toppings and adjust the spice level to suit your taste.
It’s a hearty, one-pot meal that’s perfect for colder months, or anytime you want a delicious and effortless dinner. The beauty of this recipe lies in its simplicity, allowing busy individuals and families to enjoy a flavorful and nourishing meal without spending hours in the kitchen. Are you ready to experience the ultimate comfort food? Give this Crockpot Cream Cheese Chicken Chili recipe a try!
Key Ingredients for Crockpot Cream Cheese Chicken Chili:
- 2 lbs Boneless, Skinless Chicken Breasts: Fresh or frozen (if frozen, add an extra hour to the cooking time).
- 1 (15 ounce) can Black Beans: Rinsed and drained.
- 1 (15 ounce) can Kidney Beans: Rinsed and drained.
- 1 (15 ounce) can Corn: Drained.
- 1 (10 ounce) can Diced Tomatoes and Green Chilies (Rotel): Undrained.
- 1 (1 ounce) packet Ranch Dressing Mix: Dry mix.
- 1 (1 ounce) packet Taco Seasoning: Dry mix.
- 8 ounces Cream Cheese: Cut into cubes to help it melt evenly.
- 1 cup Chicken Broth: Low sodium preferred.
- Optional Toppings: Shredded cheddar cheese, sour cream, avocado, cilantro, green onions, tortilla chips.
How to Make Crockpot Cream Cheese Chicken Chili:
This Crockpot Cream Cheese Chicken Chili is incredibly easy to make. Just dump the ingredients in the crockpot, let it cook, and then stir in the cream cheese. The result is a creamy, flavorful chili that’s sure to be a hit. Preparation time is only about 10 minutes, making it perfect for those busy weeknights.
Step-by-Step Instructions:
- Combine Ingredients: In a 6-quart or larger slow cooker, add the chicken breasts, black beans, kidney beans, corn, Rotel tomatoes, ranch dressing mix, taco seasoning, and chicken broth.
- Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Cooking time will vary depending on your slow cooker, so check the chicken for doneness around the suggested time.
- Shred the Chicken: Once the chicken is cooked through (internal temperature reaches 165°F), remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Add Cream Cheese: Add the cubed cream cheese to the slow cooker. Cover and let it sit for about 15-20 minutes, allowing the cream cheese to soften.
- Stir Well: Stir the chili until the cream cheese is completely melted and incorporated, creating a smooth and creamy texture.
- Serve: Serve hot, topped with your favorite chili toppings.
Why You’ll Love This Crockpot Cream Cheese Chicken Chili:
This Crockpot Cream Cheese Chicken Chili is a winner for so many reasons! The main highlight is undoubtedly the creamy, comforting texture that the cream cheese adds to a classic chili. Making chili at home is also a fantastic cost-saving measure compared to buying it pre-made or ordering takeout. Plus, you control the quality of the ingredients! Finally, delicious toppings like shredded cheese, sour cream, and avocado elevate this chili to a whole new level of flavor.
If you love this easy chili recipe, you might also enjoy my classic Slow Cooker Beef Chili or my White Bean Chicken Chili. They’re both equally delicious and perfect for a chilly evening. Ready to ditch the takeout and enjoy a homemade bowl of deliciousness that saves your wallet? Give this Crockpot Cream Cheese Chicken Chili a try!
What to Serve Crockpot Cream Cheese Chicken Chili With:
- Tortilla Chips: Perfect for dipping and scooping up every last bit of chili.
- Cornbread: A classic pairing for chili, offering a slightly sweet contrast to the savory chili.
- Side Salad: A simple green salad with a vinaigrette dressing can add a refreshing element to the meal.
- Cilantro Lime Rice: This flavorful rice is a great accompaniment to the chili.
- Avocado Toast: A slice of avocado toast provides a creamy and satisfying side.
Top Tips for Perfecting Crockpot Cream Cheese Chicken Chili:
- Spice Level: Adjust the amount of taco seasoning and Rotel tomatoes to control the spice level. For a milder chili, use mild Rotel tomatoes and reduce the amount of taco seasoning. For a spicier chili, use hot Rotel tomatoes and add a pinch of cayenne pepper.
- Cream Cheese: Use full-fat cream cheese for the best results. It will melt more smoothly and create a richer, creamier texture.
- Shredding Chicken: For easier shredding, use an electric mixer. Just place the cooked chicken in a bowl and use the beaters to shred it in seconds.
- Broth: While chicken broth is recommended, you can also use vegetable broth or water if you don’t have chicken broth on hand.
- Beans: Feel free to substitute other types of beans, such as pinto beans or great northern beans.
- Extra Veggies: Add other vegetables like diced bell peppers, onions, or celery for extra flavor and nutrients.
- Don’t Overcook: Be careful not to overcook the chicken, especially on high heat, as it can become dry.
- Dairy-Free Version: For a dairy-free version, use dairy-free cream cheese or omit the cream cheese altogether. You can also add a can of full-fat coconut milk for creaminess.
- Salt: Taste the chili before adding salt, as the taco seasoning and ranch dressing mix already contain sodium.
5 Facts About Crockpot Cream Cheese Chicken Chili:
- It’s a crowd-pleaser: This chili is always a hit at potlucks and gatherings.
- It’s incredibly versatile: You can easily customize it with your favorite toppings and ingredients.
- It’s perfect for meal prepping: Make a big batch on the weekend and enjoy it for lunches or dinners throughout the week.
- It’s budget-friendly: Using inexpensive ingredients like beans and chicken makes this chili a cost-effective meal.
- It’s a nutritional powerhouse: Packed with protein, fiber, and vitamins, this chili is a healthy and satisfying option.
Storing and Reheating Tips:
Storing:
- Refrigerate: Allow the chili to cool completely before storing it in an airtight container in the refrigerator. It will keep for 3-4 days.
- Freeze: For longer storage, freeze the chili in an airtight container or freezer bag. It can be frozen for up to 2-3 months.
Reheating:
- Refrigerator: Thaw the chili in the refrigerator overnight before reheating.
- Stovetop: Reheat the chili on the stovetop over medium heat, stirring occasionally, until heated through. Add a little chicken broth or water if the chili is too thick.
- Microwave: Reheat the chili in the microwave on medium-high heat, stirring every minute, until heated through.
- Crockpot: Reheat the chili in the slow cooker on low for 1-2 hours, or until heated through.
Final Thoughts:
This Crockpot Cream Cheese Chicken Chili is a testament to how delicious and easy cooking can be. With minimal effort and maximum flavor, it’s a recipe that will quickly become a staple in your household. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing option for gatherings, this chili is guaranteed to satisfy. So, gather your ingredients, dust off your slow cooker, and get ready to enjoy a truly unforgettable bowl of chili!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Crockpot Cream Cheese Chicken Chili FAQs:
Q: Can I use canned chicken instead of fresh chicken breasts?
A: While fresh chicken breasts are recommended for the best texture, you can use canned chicken in a pinch. Use about 24 ounces of canned chicken, drained, and add it to the slow cooker during the last hour of cooking.
Q: Can I make this recipe on the stovetop?
A: Yes, you can. Brown the chicken first. Then add all the other ingredients except the cream cheese and simmer for about 30 minutes, or until the chicken is cooked through. Stir in the cream cheese until melted.
Q: Can I add vegetables to this chili?
A: Absolutely! Diced bell peppers, onions, celery, or even zucchini would be great additions. Add them at the beginning of the cooking process.
Q: Can I use a different type of cheese?
A: While cream cheese is what gives this chili its signature creamy texture, you can experiment with other cheeses like cheddar cheese or Monterey Jack. Add them during the last 30 minutes of cooking.
Q: Is this chili spicy?
A: The spice level can be adjusted to your preference. Use mild Rotel tomatoes and reduce the amount of taco seasoning for a milder chili. Use hot Rotel tomatoes and add a pinch of cayenne pepper for a spicier chili.