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This crockpot creamy chicken chili is just right for those hectic days when you want something warm and comforting ready to eat. It mixes simple tastes into a rich, cozy dish that feels like a big comfy hug on your plate.
Whipped this up on a chill weekend afternoon and it instantly became my go-to for easy weeknight dinners.
What You Need
- Boneless skinless chicken breasts 2: makes shredding easy and adds lean protein
- Chili powder 1 tbsp: adds warmth and classic chili flavor
- Cumin 1 tsp: gives a hint of earthiness with a subtle smoky edge
- Ranch seasoning packet 1: adds savory, herby punch that's super tasty
- Cream cheese 8 oz: softened for smooth blending and creamy texture
- Rotel can 1: undrained to add fresh, zesty tomato and chili flavor—grab a spicy one if you want more heat
- Black beans can 15 oz: drained and rinsed for protein and hearty bite
- Onion powder 1 tsp: adds subtle depth that boosts flavor
- Corn can 15 oz: with juice to bring sweetness and bright notes
How to Make It
- Start With Chicken:
- Put the chicken breasts on the crockpot bottom so they'll soak up all the tasty juices while cooking.
- Add Beans and Veggies:
- Dump the undrained Rotel over the chicken, then add corn and black beans with their liquid. This keeps everything moist and flavorful.
- Spice It Up:
- Sprinkle Ranch seasoning, onion powder, chili powder and cumin evenly over the top. Stir gently so the flavors coat the chicken and mix lightly but keep the layers mostly intact.
- Drop in Cream Cheese:
- Place softened cream cheese in dollops on top. It'll melt during cooking and give the chili a rich, creamy feel.
- Let It Cook Slow:
- Cover and cook low for 6 to 8 hours. This slow heat makes the chicken super tender and lets all the flavors blend well.
- Shred and Mix Up:
- Take the lid off, shred the chicken right in the pot with two forks, then stir everything well so the cream cheese and spices spread evenly.
- Dish It Out:
- Scoop into bowls and jazz up with crushed tortilla chips, sour cream, or your favorite add-ons.
My favorite thing about this dish is how cream cheese turns regular chili into something smooth and indulgent. I made it for a Sunday family meal and everyone kept coming back for more, especially with crispy chips and a dollop of sour cream on top.
Storing Leftovers
Keep any extra chili in a sealed container in the fridge for up to 4 days. It thickens as it cools so add a bit of broth or water when warming it back up to loosen it. You can also freeze it for up to 3 months if you want to prep ahead and save some for later.
Switch It Up
Use reduced fat cream cheese or stir in Greek yogurt if you want it lighter. Chicken thighs work great too if you like dark meat since they stay juicy while cooking slow. For a version without dairy, skip cream cheese and add extra beans or mashed avocado for creaminess.
Serving Tips
Try it over rice or with warm cornbread to soak up all the sauce. Add chopped cilantro, diced avocado or shredded cheese for extra flavor layers. A squeeze of lime at the end brightens everything up nicely.
Enjoy this creamy chicken chili that’s simple enough for any weeknight but fancy enough to share with your favorite people.
Frequently Asked Cooking Questions
- → Can I swap chicken thighs for breasts?
For sure, boneless skinless thighs work great here. They’ll be juicy and full of flavor and slow cook well.
- → How can I make this spicier?
No problem, try adding cayenne pepper or choose a hotter Rotel variety to kick up the heat however you like.
- → What are some good toppings?
Try fresh options like shredded cheese, cilantro, sliced avocado, sour cream, or crunchy tortilla chips for extra texture and taste.
- → Can I prep this ahead?
Yeah, put all ingredients together the night before and keep it in the fridge so flavors blend. Then cook it the next day for an easy meal.
- → What’s the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days and warm them gently on the stove or in the microwave.