Cream Cheese Chicken Chili (Crockpot)
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
12 Servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
American
Cream Cheese Chicken Chili (Crockpot)
Description
Cream Cheese Chicken Chili is a crockpot recipe where whole chicken breasts are cooked slowly with a blend of beans, corn, undrained ROTEL tomatoes, Ranch dressing mix, and spices including onion powder, garlic powder, crushed red pepper, and cumin. The cream cheese is placed on top during cooking and melts into the chili, providing a mild creaminess that softens the spice profile and enriches the broth.
The chicken is shredded after slow cooking and stirred back into the chili, integrating tender meat throughout the flavorful bean and tomato base. Fresh cilantro added at the end brings a bright herbal note to the dish.
This recipe serves well as a filling main dish paired with tortilla chips, avocado slices, lime juice, sour cream, and shredded cheddar cheese for added layers of flavor and texture. It is flexible regarding beans quantities and can be adapted using chicken thighs instead of breasts.
The recipe yields a large quantity, but it remains adaptable and forgiving to adjustments in amounts and types of beans or meats, making it accessible for various household sizes and preferences.
Ingredients
- 3 chicken breast frozen or fresh, whole
- 3 oz cans pinto beans drained and rinsed
- 2 oz cans black beans drained and rinsed
- 2 oz cans corn undrained, whole
- 2 oz cans ROTEL undrained
- 2 packages Ranch dressing mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1 teaspoon cumin
- 2 oz packages cream cheese
- 1 bunch cilantro chopped
To garnish:
- tortilla chips
- lime
- avocado
- sour cream
- cheddar cheese shredded
Instructions
- Place the chicken in the bottom of a large crock pot. Add the beans, corn, Rotel, Ranch dressing mix, onion, garlic, crushed red pepper, cumin. Stir together.
- Add the cream cheese on top and put the lid on.
- Turn the crockpot to low and cook for 6-8 hours, or until the chicken is cooked through. (Or do it on high, about 4-6 hours.)
- Remove the chicken and shred with 2 forks.
- Use a spoon to stir in the shredded chicken and the cream cheese (which should be melted).
- Turn off the heat and stir in the chopped cilantro.
- Serve with tortilla chips, lime juice, avocado, sour cream, and shredded cheddar cheese. You can also serve this as a dip with tortilla chips.
Notes
- This recipe yields a large amount; halving the beans or substituting one can of beans with corn works fine.
- You can swap chicken breasts for thighs to vary flavor and tenderness.
- The chili is flexible to ingredient adjustments, allowing easy customization.
- Serve with garnishes like tortilla chips, avocado, lime, sour cream, and cheddar to enhance texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 531kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Potassium | 1235mg | 26% |
| Fiber | 18g | 72% |
| Sugar | 6g | 12% |
| Vitamin A | 867IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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