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–+ servings

Crockpot Cream Cheese Chicken Chili

Created by: Sarah Mock
A bowl of creamy soup reminiscent of Crockpot cream cheese chicken chili with tender chicken, corn, black beans, diced tomatoes, shredded cheese, and a parsley garnish, placed on a white surface.
prep time10 minutes
cook time6 hours
total time6 hours 10 minutes
Makes 6 servings

Ingredients

  • 2 lbs boneless skinless chicken breasts (or boneless, skinless chicken thighs)
  • 1 packet Hidden Valley Ranch Dressing Packet
  • 1 15 oz can black beans (drained and rinsed)
  • 2 cups corn (frozen or canned and drained)
  • 1 10 ounce can Diced Tomatoes (undrained)
  • 2 cups low-sodium chicken broth
  • 8 oz Cream Cheese (softened)
  • Salt and pepper (to taste)

Garnishes

  • Sour Cream (for serving)
  • cheddar cheese (shredded, for serving)
  • Tortilla chips or tortilla strips (for serving)
  • Cilantro (for serving)

Instructions
 

  • Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Add the ranch seasoning packet, black beans, corn, diced tomatoes with green chilies, and chicken broth. Stir to coat the chicken in the seasoning.
    2 lbs boneless skinless chicken breasts, 1 packet Hidden Valley Ranch Dressing Packet, 1 15 oz can black beans, 2 cups corn, 1 10 ounce can Diced Tomatoes, 2 cups low-sodium chicken broth
  • Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken shreds easily with a fork and reaches an internal temperature of 165F.
  • Remove the chicken to a bowl or the bowl of a stand mixer and shred.
    • Chicken breasts and thighs both shred well; use whichever is on sale.
  • Cut the softened cream cheese into a few large pieces and stir it into the crockpot with the shredded chicken. Stir every few minutes until fully melted and the chili looks creamy and uniform, about 10 to 15 minutes.
    8 oz Cream Cheese
  • Taste and add salt and pepper as needed. Serve hot with sour cream, shredded cheddar, tortilla chips, and cilantro.
    Salt and pepper, Sour Cream, cheddar cheese, Tortilla chips or tortilla strips, Cilantro

Notes

  • Cubing the cream cheese small is not necessary; large pieces melt down evenly given the cook time.
  • If the chili turns out thinner than you like, whisk 1 tablespoon cornstarch into 2 tablespoons cold water, stir it in, and cook on high, uncovered, for 10 to 15 minutes.
  • Storage: refrigerate in an airtight container for 3 to 4 days. Reheat on the stovetop over medium-low heat or in the microwave in 30-second increments, stirring between each.

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