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.
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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:
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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
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The weather made us make chili too!
This would be about 4 adult servings.
You may have answered the question about the serving size, but I don't see it. How many servings does this recipe make?
Yum! How many servings does this make?
Marie – yes. Drain and rinse off the black beans and then dump everything in the crockpot.
Why do you rinse and drain black beans?
There is an enzyme in beans that causes gas. Draining and rinsing canned beans gets rid of this enzyme that has gone from the beans into the water.
So good and so easy! I even made a low carb tortilla wrap the next day for lunch with leftovers.
Do you rinse and drain the black beans before putting them in?
THe fact that I can use frozen chicken breats is awesome! This is definitely a keeper to try !
Thanks for sharing ! xo. A Southern Bee Diary
🙂
Adrienne – 2 breast halves
Do you post the nutritional information?
YUM! Must make this for the cold weather. Thanks for sharing!
ps I'm one of your newest followers and just love so many of your recipes here. Thanks for keeping my recipe addiction going 🙂
This sounds so good! One question is that two whole chicken breasts or two halves? Thanks!
I would assume 2 halves. Otherwise that's a lot of chicken. 🙂
This recipe looks amazing! I don't think we have Rotel in Canada 🙁
I am just using canned diced tomatoes and a can of green chiles.
This is a wonderful recipe. It’s just very delicious.
I love it!!
Briggins810- the chicken will just cook a little faster if they aren't frozen. No taste difference.
I'm making this for dinner tonight. My chicken was not frozen though…should that make a difference?
I actually tried this recipe this past weekend and loved it! Yes, you use frozen chicken breasts. It's a keeper!
Sounds yummy! Did you use frozen or fresh chicken breasts?
Has anyone tried this with leftover turkey?
Has anyone tried this with leftover turkey?
I've made this many times before, and think it would be awesome with leftover turkey. In fact, you could probably just simmer it in a soup pot rather than using a crockpot if your meat is already cooked. Or put it in the crockpot for maybe 2 hours and stir it up.