Slow Cooker Cream Cheese Chicken Chili – black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder, onions, cream cheese and chicken. This chili is THE BEST! Everyone always raves about it. I love how simple it is. Can throw everything in a freezer bag and have a quick freezer meal later. We make this once a week during the cold weather months.
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeIt is officially chili weather in Alabama – brr. We usually do a traditional beef chili, but I saw this in my google reader and decided to give it a try. One word – amazing!
It is made in the crockpot – my favorite preparation method. This only took 5 minutes to throw together before work. You could even mix it up the night before and just turn the crockpot on before heading out the door. The chili was delicious! We both loved it. It was even great reheated for lunch the next day.
This Slow Cooker Cream Cheese Chicken Chili has quickly become a favorite at our house. It is has a permanent spot in the dinner rotation. It is great with some cornbread and a simple salad. Here are a few of our favorite recipes from the blog that go great with this white chicken chili:
Southern Cornbread
Southern Cornbread Recipe – a family recipe passed down for generations. THE BEST! Great with chili and soups. We also…
7UP Biscuits
7up Biscuits Recipe – Light and fluffy. There only have four ingredients needed to make THE BEST biscuits EVER! Butter,…
Green Jacket Salad
Green Jacket Salad – original recipe from the Green Jacket restaurant in Augusta. SO simple and it tastes great! Lettuce,…
Broccoli Cheddar Sour Cream Cornbread
Broccoli Cheddar Sour Cream Cornbread Recipe – only 7 ingredients! Ready in 30 minutes! This is seriously THE BEST cornbread…
Slow Cooker Cream Cheese Chicken Chili
Equipment:
Ingredients:
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn kernels undrained
- 1 (10-oz) can Rotel diced tomatoes and green chilies undrained
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 (8-oz) package cream cheese
- 2 boneless skinless chicken breasts
Instructions:
- Place chicken at bottom of the crockpot. Add the whole can of corn (undrained), Rotel (undrained), and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
- Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
Notes:
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Been using this recipe for years. Favorite in our house! I use frozen chicken breast and cook it all in the instant pot for 30 min. Then stir the cream cheese in at the end. Super easy. Thank you!
First tasted this years ago at a chili cook off at work and had to have the recipe. We make it often because it’s a family favorite and a nice change from traditional chili.
I love cream cheese but don’t care for the taste of it cooked in the Crock Pot so I add it toward the end just so it can melt and stir in. I also add the black beans late in the game since they’re already cooked and it avoids them splitting.
Sometimes I add chicken broth sometimes I don’t, how thick I make it depends on what we’re doing with it.
Thanks for a family and office favorite!
I use undrained, canned, white chicken breast and 1 cup chicken bouillon. Best easy recipe ever! Wish you provided nutrition info for all on special diets ❤
So glad you enjoyed it.
How do you put the cream cheese in? Do you melt it or cut it into pieces?
I just drop the block right in the slow cooker and whisk it.
I make this recipe every day on Halloween. My neighbors count on it. It is damn delicious!!!!!
I LOVE this recipe (and so does everyone in my house). It is one of my go-to recipes for big family gatherings and vacations. In fact, I’m including it in my travel blog (My Travel Obsession) newsletter next month as a great vacation recipe because its yummy & so easy! Thanks for sharing it!
Can this soup be froze after cooking?
Sure!
Have been making your recipe for several years now. I usually double it and there’s never any leftovers. I’m always told this is the best chili EVER. Such an easy recipe too. Thank you!
This is a great recipe. I have made it lots of times. I always add a can of regular diced tomatoes and sometimes a can of chicken broth. Easy way to stretch the recipe and also make it less spicy. I use the mild Rotel. I try to use the low salt versions of all of those when I can find them.
This recipe is delicious!
I have made this chili at least 50 times for the last 7 years. I’ve lost weight eating it to, as it is very healthy. Just put it into the crockpot for a perfect NFL Football playoff Sunday.
This will be my go to chicken chili. This has awesome flavor. This is winner winner Chicken Dinner. OMGoodness so good