Slow Cooker Cream Cheese Chicken Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6
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Calories
137 kcal
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Course
Main Course
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Cuisine
North American
Slow Cooker Cream Cheese Chicken Chili
Description
The Slow Cooker Cream Cheese Chicken Chili recipe involves layering boneless, skinless chicken breasts in a slow cooker, seasoning them with ranch seasoning, chili powder, cumin, onion powder, salt, and pepper. Canned corn, white kidney beans, black beans, and Rotel tomatoes are poured on top to add texture, flavor, and heartiness. Cubes of cream cheese are distributed over the ingredients, which slowly melt and integrate with the liquids during a 3-6 hour cooking period on low or high heat.
After cooking, the chicken breasts are removed, shredded, then returned to the pot and stirred to combine. The cream cheese melts to form a creamy, rich chili base without requiring additional dairy. The beans and corn contribute to a balanced texture, and the seasoning adds depth and mild heat. Garnishing with chopped cilantro adds a fresh, herbal contrast.
This chili is well suited for slow cooker preparation, requiring minimal attention while building flavor and texture. It can be served on its own or alongside sides such as tortillas or rice for a filling meal.
Ingredients
- 1.5 lb chicken breast 3 large chicken breasts, boneless skinless
- 1 ranch seasoning mix package
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 oz corn undrained, canned
- 1 oz white kidney beans drained, canned
- 1 oz black beans drained, canned
- 1 oz Rotel tomatoes undrained, canned
- 1 oz cream cheese cubed, block
Instructions
- Put the chicken breasts in the bottom of the slow cooker.
- Sprinkle the chicken with the ranch seasoning, chili powder, cumin, onion powder, and salt and pepper.
- Pour in the corn, white beans, black beans, and rotel tomatoes.
- Spread the cream cheese cubes over top of everthing.
- Cover and cook on high for 3-4 hours, or on low for 5-6 hours.
- Stir well to make sure all of the cream cheese is melted in and combined.
- Remove the chicken breasts to a plate and shred them before returning to the pot. Stir to combine.
- Garnish with chopped fresh cilantro and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 557mg | 23% |
| Potassium | 459mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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