Slow Cooker Cream Cheese Chicken Chili – black beans, corn, Rotel, Ranch dressing mix, cumin, chili powder, onions, cream cheese and chicken. This chili is THE BEST! Everyone always raves about it. I love how simple it is. Can throw everything in a freezer bag and have a quick freezer meal later. We make this once a week during the cold weather months.
6-qt Slow Cooker
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn kernels undrained
1 (10-oz) can Rotel diced tomatoes and green chilies undrained
1 (1-oz) package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 (8-oz) package cream cheese
2 boneless skinless chicken breasts
Place chicken at bottom of the crockpot. Add the whole can of corn (undrained), Rotel (undrained), and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
Can add chicken broth for a thinner chili.
Philadelphia brand cream cheese melts best in this recipe.
Use a whisk to get the cream cheese fully incorporated into the chili.
Can place all ingredients except cream cheese in a freezer bag and freeze for a quick freezer meal later. To cook after freezing, place the contents of the freezer bag in the slow cooker and cook on LOW. There is no need to thaw the freezer bag of ingredients before adding to the slow cooker.