Crock Pot Chicken Chili
I love a good crock pot recipe that you can dump in and walk away from, come back to and it’s cooked perfectly and absolutely delicious. This Crock Pot Chicken Chili recipe is just that! The even greater thing about it is you can use the chicken for so many different things: add tortilla strips and eat as soup, use a little less juice and use chicken and veggies for tacos, enchiladas, nachos, etc.
Ingredients
Pantry Items
- 1 (15oz can) Black beans (drained and rinsed)
- 1 (15oz can) Corn Kernels (un-drained)
- 1 (10oz can) Rotel diced tomatoes and green chilies (un-drained)
- 1 (1 oz package) Ranch Dressing mix
Seasonings
- 1 Tsp Cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
Refrigerated Items
- 1 (8oz package) Cream Cheese
- 4 boneless skinless chicken breasts
Instructions
1. Place chicken at the bottom of the crock pot. Add in all canned items
2. Top with seasonings & ranch mix
3. Cut your cream cheese into chunks and place on top (cutting into chunks will allow it to soften and melt more evenly).
4. Leave on low for 6-8 hours until chicken is cooked through. Shred right in pot with 2 forks and mix altogether to combine cream cheese with veggies.
Notes
- Freeze everything but the cream cheese in a freezer bag for a super easy “dump” meal later on, or gift to a friend in need.
- Substitute Fiesta ranch mix and void all seasonings if you’d like to make it super easy.
- For a thinner chili, you can add just a little bit of chicken broth to thin out the consistency.
- Don’t have chicken breasts? No problem! Substitute in chicken tenders, use about 2-3 lbs total.
Keywords: Chicken Chili, Cream Cheese Chicken Chili, Crock Pot
