Description
Creamy chicken chili delivers a comforting southwestern flavor explosion that warms hearts and satisfies hungry families. Packed with tender chicken, rich spices, and a velvety texture, you’ll savor each spoonful of this delightful one-pot meal.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breasts
Vegetables and Beans:
- 1 (15 ounces/425 grams) can black beans, drained and rinsed
- 1 (15 ounces/425 grams) can corn, drained
- 1 (10 ounces/283 grams) can diced tomatoes with green chilies (Rotel)
Seasonings and Dairy:
- 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)
- 1 block (8 ounces/227 grams) cream cheese
Instructions
- Arrange chicken breasts in a single layer at the base of the slow cooker, ensuring they are evenly spread.
- Distribute black beans, corn, and diced tomatoes uniformly over the chicken, creating a vibrant base layer.
- Generously sprinkle ranch seasoning, chili powder, cumin, onion powder, garlic powder, and smoked paprika across the ingredients to infuse deep, complex flavors.
- Carefully place the cream cheese block on top of the seasoned mixture, allowing it to slowly melt during cooking.
- Secure the slow cooker lid and cook on low temperature for 6-8 hours or on high for 3-4 hours, until chicken becomes fork-tender and easily pulls apart.
- Carefully extract the cooked chicken from the slow cooker and shred it using two forks, breaking it into soft, manageable pieces.
- Return the shredded chicken to the slow cooker and gently fold it into the mixture, ensuring the cream cheese fully melts and creates a rich, velvety consistency.
- Stir thoroughly until the chili reaches a smooth, creamy texture with evenly distributed ingredients.
Notes
- Choose boneless, skinless chicken breasts for a lean, tender texture that absorbs flavors perfectly.
- Adjust spice levels by adding extra chili powder or a dash of cayenne for heat lovers, or reduce for milder palates.
- Swap cream cheese with coconut cream or cashew cream to make the recipe suitable for lactose-intolerant or vegan diners.
- This chili freezes wonderfully for up to 3 months, making it an excellent make-ahead meal for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg