Easy Crockpot Cream Cheese Chicken Chili Recipe (2024)

by Olivia | Sep 17, 2013 | HAPPINESS | 16 comments

Let me tell you something. Crockpot cream cheese chicken chili has taken over our house.

I first made a big batch of this crock pot meal last Sunday, and I’ve made it three more times since then. Why? Because my husband loves it. I love it. His family came to visit, tried it, and loved it, so I sent some home with them. I have made four huge batches in one week because this stuff is such a hit.

And it’s easy; read: crockpot meal. You dump all the stuff into the crockpot (we use this one) and forget about it all day. Right at the end, you stir in the cream cheese and let that get friendly while you chop the cilantro, slice the avocado, and prep the limes. And heck, blend the margaritas.

But wait! The secret gets better…

… come closer …

… it’s dirt cheap.

Like, unbelievable inexpensive to make. So I’m sharing the recipe below that will feed four average* people. I can promise you that this will be made many, many more times, especially as we venture into the Fall season.

Ingredients:

• 4 frozen chicken breasts
• 2 cans of Rotel tomatoes (original)
• 2 cans of corn, undrained
• 2 cans of black beans, drained and rinsed
• 2 packages of Ranch dressing mix
• 1 tsp chili powder
• 1 tsp cumin powder
• (Optional) 1 tsp onion powder (I didn’t have any so I used garlic powder instead, you know, just for fun, and it turned out great!)
• 2 8 oz. packages of cream cheese (here’s where the off-brand stuff works just fine)
• Optional (but highly recommended): piles of cilantro, sour cream, and avocado for topping

What to Do:

1. Throw chicken breasts, Rotel, corn, black beans, Ranch dressing mix, chili powder, and cumin into the crockpot and cook on high for about 4 hours (can also cook on low for about 6-7 hours).
2. If you’re home, stir occasionally. If not, carpe diem and don’t worry, it’ll be fine.
3. 30 minutes before you’re ready to eat, take the chicken out of the crockpot and shred it into bite-sized pieces with two forks. Put chicken back in the crockpot.
4. Then, put the cream cheese in and stir it for a few minutes, encouraging its break-down.
5. Replace the lid and let hang out for the remaining half hour.
6. Stir a little more to ensure the cream cheese has melted.
7. Serve and enjoy! And might I suggest pairing this hearty soup with sourdough dinner rolls? Because that’s what we used instead of spoons and my, oh my, is it a foretaste of Heaven. Get it.

*Average = not my husband and I’m 99.9% sure you’d be left with zero leftovers for lunch the next day (or breakfast, like my sister-in-law tried). I triple the original batch and we eat off of it all week at work.

What about you? What’s your favorite fast and cheap meal? Dish below 😉