Using a handful of simple ingredients, this Cream Cheese Chicken Chili makes a great cold winter night dinner. It’s easy to put together, and it just cooks on it’s own for the afternoon.
Chili is a favorite dish in our household. It makes it easy using the slow cooker, being able to throw the ingredients in and just forget it for a few hours. I make a good ground beef, tomato-based chili as well, but I wanted something a little different.
You certainly can use non-canned ingredients in this (substitute with frozen or fresh), but being able to open a few cans and put it on top of frozen chicken to get a hearty meal is ok in my book. Good quality chili powder makes a difference, and also use regular cream cheese over low- or non-fat (the regular mixes in without lumps).
The recipe makes quite a bit, so I like to freeze my leftovers. I take a silicone muffin and fill the cups up with chili, 2/3 of the way, and freeze them. When they are solid, I pop them out and put them all in one freezer bag. Then, as I need them for a meal, I take out a cube or two and thaw/heat up. Easy!
Slow Cooker Cream Cheese Chicken Chili
- 2 chicken breasts frozen is fine
- 1 10oz can Rotel tomatoes, undrained
- 1 15.25oz can sweet corn, undrained
- 1 15.5oz can black beans, rinsed and drained
- 1 1oz package ranch dressing mix
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 8oz package cream cheese
Spray your slow cooker with nonstick spray.
Lay the chicken on the bottom of the slow cooker. On top of that, empty the cans of tomatoes (with liquid), beans (drained) and corn (with liquid), in no particular order. On top of that, add the ranch dressing mix, chili powder, cumin, and onion powder. Give the tomatoes, corn, beans and spices a quick mix to combine.
Lay the unwrapped block of cream cheese on top of the ingredients and put the lid on the slow cooker.
Cook for 4-6 hours on high (depending whether you use fresh or frozen chicken) or 6-8 hours on low.
At the end of cooking time, remove the chicken breast and shred with two forks. Return to the slow cooker, give it all a good mix (including the cream cheese) and allow to cook for 20-30 minutes more, just so the flavors combine.
Leftovers can be refrigerated or frozen. I like to freeze mine in silicone muffin tins so that it's portioned for an easy lunch or dinner. Enjoy!