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Crockpot Chicken Cream Cheese Chili

Taco Tuesday’s getting Fallified! This one is a crowd pleaser and so easy to make! For those chilly days that you want a taco but also want chili, this recipe has you covered and it’s even better as leftovers!!

Prep Time 10 minutes
Servings 6

Ingredients

  • 1-2 lbs Chicken Breast [frozen]
  • 1 can Petite Diced Tomatoes
  • 1/2 can Rotel Tomatoes [for more heat, add in full can of rotel and ½ can diced tomatoes]
  • 1 can Corn [do not drain]
  • 1 can Black Beans [drained and rinsed]
  • 1 pkg. Ranch Dressing Mix
  • 1 tbsp. Cumin
  • 1 1/2 tsp. Chili Powder
  • 1 tsp. Onion Powder
  • 1 8 oz. pkg. Cream Cheese

For Serving:

  • Shredded Cheese
  • Avocado
  • Tortilla Chips
  • Rice

Instructions

  1. Place Frozen Chicken in Slow cooker

  2. Top Frozen Chicken with diced tomatoes, rotel, corn, beans, ranch dressing mix, cumin, chili powder and onion powder.

  3. Stir to combine.

  4. Place Cream Cheese on top.

  5. Cover and cook on low for 6-8 hours, stirring periodically.

  6. In crockpot, shred chicken using two forks.

  7. Stir well until cream cheese is mixed.

  8. Serve with chips, over rice or with your favorite toppings [we use black olives, hot sauce, avocado slices]!!