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Crockpot Cream Cheese Chicken Chili

A hearty and flavorful dish, Crockpot Cream Cheese Chicken Chili offers a rich blend of creamy texture and southwest-inspired spices. Simple to prepare with minimal effort, it’s an ideal choice for busy days and pleasing family dinners. Serve it solo or ladled generously over rice.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes

Ingredients
  

  • 1 15 oz can black beans, rinsed and drained
  • 8 ounces cream cheese
  • 2 teaspoons ground cumin
  • 1 14 oz can sweet corn, undrained
  • 1 ½ pounds boneless skinless chicken breasts
  • 1 1 oz packet of dry ranch dressing mix
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 ½ cups chunky salsa

Instructions
 

  • Place the chicken breasts at the base of the slow cooker. Scatter over the black beans, corn, and salsa, then sprinkle in the ranch mix, chili powder, cumin, and garlic powder. Gently mix to blend the ingredients.
  • Add the cream cheese block directly on top without stirring. Cover with the lid and cook on low for 6 to 8 hours, or on high for 4 to 5 hours.
  • Once cooking is complete, extract the chicken and shred it using two forks. Return the shredded meat to the crockpot and thoroughly combine it with the remaining contents, ensuring the cream cheese is fully integrated. Serve as is or atop a bed of rice, garnished with cheese, sour cream, and fresh cilantro if preferred.

Notes

Use only full-fat or 1/3 less fat cream cheese for proper melting and texture. Avoid fat-free varieties.
Salsa may be replaced with a can of diced tomatoes for a milder alternative.
Opt for low sodium black beans to reduce overall salt content.
This chili is freezer-friendly—defrost in the refrigerator and reheat via microwave, stovetop on low, or in the crockpot on the "warm" setting.
Recommended toppings include shredded cheese, sour cream, chopped cilantro, and diced avocado.