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Slow Cooker Cream Cheese Chicken Chili

Summary:A rich and creamy slow cooker chicken chili made with tender shredded chicken, black beans, corn, tomatoes with green chiles, ranch seasoning, warm spices, and cream cheese. It takes about 15 minutes to prepare, and the slow cooker handles the rest.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless, skinless chicken breasts
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) corn, drained
  • 1 can (10 ounces) diced tomatoes with green chiles, undrained
  • 1 packet (1 ounce) ranch seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 block (8 ounces) cream cheese
Optional Toppings
  • Shredded cheddar cheese
  • Sliced green onions
  • Diced avocado
  • Fresh cilantro
  • Crushed tortilla chips
  • Sour cream
  • Sliced jalapeños
  • Lime wedges
  • Hot sauce

Equipment

  • 5- to 6-quart slow cooker
  • Can opener
  • Fine-mesh strainer
  • Measuring spoons
  • Large spoon
  • Two forks
  • Clean plate
  • Instant-read food thermometer
  • Serving bowls

Method
 

  1. Pour the black beans into a fine-mesh strainer. Rinse under cool running water for 20 to 30 seconds, then drain well.
  2. Add the black beans to the slow cooker. Layer the drained corn and undrained tomatoes with green chiles over the beans.
  3. Coat both sides of the chicken breasts with chili powder, cumin, garlic powder, onion powder, and ranch seasoning.
  4. Place the seasoned chicken breasts in a single layer over the beans, corn, and tomatoes.
  5. Place the whole 8-ounce block of cream cheese on top of the chicken. Do not stir it into the chili yet.
  6. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Check the thickest part of the chicken with a food thermometer. It must reach at least 165°F / 74°C.
  7. Transfer the cooked chicken to a clean plate. Pull it apart into bite-size pieces with two forks, then return it to the slow cooker.
  8. Break apart the softened cream cheese and stir it through the chili for about 2 to 3 minutes, or until the sauce looks smooth and creamy.
  9. Set the slow cooker to WARM and leave the lid slightly open. Let the chili rest for 10 to 15 minutes.
  10. Spoon the chili into bowls and finish with cheese, avocado, green onions, tortilla chips, cilantro, sour cream, jalapeños, lime, or hot sauce.

Notes

  • Use block cream cheese: Block-style cream cheese melts into the chili better than whipped cream cheese from a tub.
  • Do not add extra water at the start: The tomatoes and chicken release moisture as they cook.
  • For less heat: Replace the tomatoes with green chiles with plain diced tomatoes and reduce the chili powder to ½ teaspoon.
  • For more heat: Add jalapeños, cayenne pepper, or hot sauce when serving.
  • Chicken thighs work too: Substitute about 1½ pounds of boneless, skinless chicken thighs.
  • If the cream cheese looks lumpy: Cover the slow cooker for another 5 to 10 minutes, then stir again.
  • If the chili is thin: Leave the lid slightly open on WARM for another 10 to 15 minutes.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3 to 4 days.
  • Freezing: The chili can be frozen, though the cream cheese sauce may separate slightly after thawing. Reheat slowly and stir well.