Slow Cooker Cream Cheese Chicken Chili

by 247tasty

Slow cooking to perfection! This is my favorite dish to prepare on a Sunday afternoon. I usually prepare it around 1 in the afternoon so come dinner time, it’s ready! For busy people like me and you, this is the perfect dish to prepare. In between the time of 1 to 6 hours, we can still do our work or other chores. It is very beneficial if you think about it. Not only that it tastes really good but it’s also hassle-free to prepare. You just have to let the slow cooker do the magic. By the way, you can eat it with steamed rice or mashed potato or anything you wish to eat it with. Enjoy!


2 boneless, skinless chicken breasts
1 (10.75 oz.) can fire-roasted tomatoes and green peppers
1 (10.75 oz.) can whole corn kernels, undrained
1 (10. 75 oz.) can black beans, rinsed and drained
1 (1 oz.) packet dry ranch dressing mix
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 (8 oz.) package cream cheese, room temperature
Kosher salt and freshly ground pepper, to taste
Rice or cornbread, garnish, optional

How to make Slow Cooker Cream Cheese Chicken Chili

Step 1: Prepare the slow cooker. Put the chicken in the slow cooker then sprinkle a generous amount of salt and pepper to taste.

Step 2: Toss in the corn, black beans, and tomatoes. Pour the chili powder, cumin, onion, ranch mix, paprika, and garlic powder.

Step 3: Put the soft cream cheese over the top of the other ingredients.

Step 4: Cover and turn the setting to low and cook for 6 hours or 3 hours on high.

Step 5: 20 minutes before 6 hours or 3 hours, stir the mixture until the cream cheese is completely incorporated with the rest of the ingredients.

Step 6: Remove from the oven and strip the chicken using two forks.

Step 7: Let it sit for at least 5 minutes to cool.

Step 8: Serve with hot steamed rice. Enjoy!

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