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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I've used this recipe numerous time for a chili contest at work. I won 1st 3 years in a row, and 2nd the 4th year (because I didn't vote for myself). I tend to precook my chicken just so I don't have to wake up so early in the morning. And sometimes I'll mix it up with the Cilantro & Lime Rotel. I always give them the site for this recipe when they ask, "What's your recipe?"
I'm trying this recipe tomorrow before I go to work but don't have Ranch dressing mix on hand. Can I sub with actual ranch dressing, (I'm guessing 1/4 cup)? Or wait until I get home to add ranch mix to the already cooked chili? I'd like to try it as close to the actual recipe without making changes (for the first time anyway:))
I think you are fine using frozen chicken. It must be the same people telling us not to eat cookie dough that gave that warning. 🙂
So I have never been concerned about using frozen chicken in recipes, but lately there have been a lot of warnings that you shouldn't do it. I am 37 and have lived this long, but am I flirting with disaster?
I have made this, as is, for years. We love it so much. Thank you!
This is really good! Have made it many times for meatless Monday, subbing a couple of different types of beans for the chicken and serving it over brown rice. Delicious! Also have added sliced black olives to the mix at times. Very easy and quick to assemble!
Super easy and incredibly delicious! I loved how you can throw in frozen breasts, and I also appreciated that this only made a small-ish amount. I used Rotel with Habanero for an extra kick, and neufchatel cheese to cut down on the fat content a bit. I took this to a friend's house whose husband does not like beans, so I eliminated those. Bummer! I am making this again next week and will keep the beans.
This was a big hit tonight. I didn't see the recipe until 5pm and it sounded so good I wanted it now so I adapted it for my pressure cooker. I had some cooked chicken so I threw that in the pressure cooker then added all the other ingredients. I cooked it at low pressure for 30 minutes then served it with cornbread. Boy, was I popular with the family. Thanks!
frozen or non-frozen raw chicken breast halves ok? 5 or 6-qt cooker?
Frozen or thawed chicken is fine. I have a 6-qt slow cooker, but 5-qt should be fine too.
Made this for a chili cook-off tonight and it's really good! I substituted diced onions for the onion powder. Also added some celery. Really nice flavor.
This was some of the best chili I've ever had! I will definitely be making it again. Thanks.
After reading all the positive comments I can't believe I never saw this one or made it before. That will change soon! Thanks for ALL the great recipes.
I love this recipe! I found it a few years ago and won a chili contest at work! Today I'm using it for a luncheon at my school! Love it!
The chicken doesn't have to be cooked first?
No – throw it in there raw
This us one of my husband's favorite things to eat. I double the recipe to have some to freeze for his lunches at work, but instead of doubling the corn, I add about 2 cups of hominy.
I made this but only had the "Fiesta Ranch" on hand. Since the Fiesta Ranch is a little spicier, I skipped the chili powder and cumin, and will make it this way with Fiesta ranch every time! Everybody loved it and it was very flavorful!
I will try the Fiesta Ranch next time!