Crock Pot Chicken Chili Recipe
Thick, hearty, and bursting with flavor, we love our Crock Pot Chicken Chili Recipe. When the weather starts to cool until late Spring we often curl up with a good book and a bowl of chicken chili. It’s awesome served over steamy hot rice for those who need some carbs and for those of us who don’t, it’s low-carb!
Crock Pot Chicken Chili Recipe
If you’re looking for easy, here you go. Plug in a Crock Pot, set it to low, fill it up, cover it and walk away. Honestly, there is so little preparation, you don’t even need to defrost your chicken breast, just throw it in with everything else. In our family, it’s a favorite in our rotation of chili recipes and I have shared it with countless friends and bloggers who all say the same thing, it’s an easy favorite, that’s gluten free too!
Put the chicken in the crock pot. Top with the undrained canned tomatoes and corn, the drained and rinsed beans, chopped onion, ranch dressing mix, cumin, and chili powder. Now, stir to combine then top with the cubed cream cheese. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Shred or chop the chicken into large pieces and serve over rice or with tortilla chips. It generally serves 6 generously.
Crock Pot Chicken Chili Recipe
Prep time
Cook time
Total time
Extra easy, Crock Pot Chicken Chili Recipe is often requested. Just fill your slow cooker and walk away. Before serving chop chicken up and stir in cream cheese for one of the best chili dishes ever!
Author: Renée
Recipe type: Entree
Cuisine: American
Serves: 6 servings
Ingredients
- 2 chicken breast, (still frozen works)
- 1 (10 oz.) can Rotel tomatoes
- 1 (15 oz) can whole kernel corn, do not drain
- 1 (15 oz) can black beans, drained and rinsed
- 1 package Ranch dressing mix or (3 Tablespoons)
- 1 Tablespoon cumin
- ½ to 1 teaspoon chili powder*
- 1 onion, chopped or (1/3 cup minced onion)
- 1 (8 oz.) package cream cheese, cubed
Instructions
- Put the chicken in the crockpot.
- Top with undrained tomatoes, corn, and rinsed black beans.
- Add ranch dressing, cumin, onion and chili powder.
- Stir to combine then top with cubed cream cheese.
- Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.
- Before serving remove the chicken and chop to bite size pieces.
Notes
!I have found the type of chili powder used makes a difference. If you are using a fresh, strong, one like Penzey's Chili 3000, you may want to start with ½ teaspoon. If you are a wimp like me and some of my grankiddies, cut back. For those like my kids that enter fresh chili take downs, you may want more!
I recently made Cream Cheese Chicken Chili for a tailgate party and quadrupled the recipe filling my 12 quart roaster oven. It is delicious served over rice. You may also garnish with fresh, chopped, cilantro.
I recently made Cream Cheese Chicken Chili for a tailgate party and quadrupled the recipe filling my 12 quart roaster oven. It is delicious served over rice. You may also garnish with fresh, chopped, cilantro.
Your turn, do you have a specialty chili? What’s the best thing about it? Please share in your comments below. Maybe we can share yours on Cheery Kitchen.
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We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
I was told to pick up a crock pot because I like soup and slow cookers works well. Anyway, I like chicken and hence I am checking this post. I have a question and bear with me. I am a newbie.
When I boil chicken, the same with pork or beef, there is that white thing that floats to the top of boiling water. I always try to take it out. What the heck are those?
Should I do that too when using a crock pot? Like there will those white stuff too, right?