Description
This creamy, hearty chicken chili is made easy in the crockpot. With tender shredded chicken, black beans, corn, and a blend of spices, all topped with a rich cream cheese swirl, this dish is perfect for a cozy meal on a busy day!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 packet ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional, for extra depth)
- 8 oz cream cheese, cubed
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add black beans, corn, diced tomatoes, ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, and smoked paprika on top of the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken using two forks and stir everything together.
- Cube the cream cheese and stir it into the chili until melted and fully combined.
- Serve hot and enjoy!
Notes
- If you prefer a spicier chili, add extra diced green chilies or a pinch of cayenne pepper.
- For a thicker chili, reduce the amount of liquid by omitting the corn or adjusting the cream cheese ratio.
- You can top with shredded cheese, sour cream, or fresh cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours