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This creamy chicken chili is a fantastic slow cooker recipe that brings together comforting flavors and easy preparation. It combines tender chicken with beans, corn, and diced tomatoes, all enriched by the smooth texture of cream cheese for a rich, cozy meal perfect for any day you want to relax without spending hours in the kitchen.
I first made this chili on a chilly weekend and it quickly became a favorite. Now it’s a go-to whenever I want something warm and hearty without fuss.
Ingredients
- Boneless skinless chicken breasts: the main protein, choose fresh and plump for best texture
- Diced tomatoes with green chiles: adds a slight kick and juicy depth, look for no added sugars
- Whole kernel corn: provides sweet bursts and texture, canned is convenient and works well
- Black beans: use canned and rinsed for ease and to avoid excess sodium
- Ranch seasoning mix: adds herb and spice complexity, pick your favorite brand for flavor preference
- Chili powder: brings warmth and subtle heat, fresh is always better
- Ground cumin: adds earthiness, choose whole cumin and grind if possible for intensity
- Garlic powder: offers savory highlights, check freshness for best taste
- Onion powder: rounds out the flavor, store in a cool place to preserve aroma
- Salt and black pepper: essential seasonings for balance and brightness
- Cream cheese block: the creamy element that melts and thickens the chili, full fat gives best result
- Chicken broth: helps meld flavors and adds moisture, low sodium is best to control saltiness
- Shredded cheddar cheese, fresh cilantro, green onions, crushed tortilla chips and sour cream: optional garnishes to layer on texture and flavor
Step-by-Step Instructions
- Sear the chicken breasts (optional):
- For extra flavor, you can quickly sear the chicken breasts in a hot pan with a bit of oil until golden on both sides before placing in the slow cooker. This step is optional but adds a nice depth.
- Layer the ingredients in the slow cooker:
- Place the chicken breasts in the bottom of your slow cooker. Add diced tomatoes with green chiles along with drained corn and black beans evenly over the chicken. Sprinkle the ranch seasoning mix, chili powder, cumin, garlic powder, onion powder, salt, and black pepper on top. Pour chicken broth slowly to cover the ingredients, then place the cream cheese block on top without stirring.
- Cook low and slow for tender chicken:
- Cover your slow cooker and cook on LOW for six to seven hours or on HIGH for three to four hours. The slow cooking time allows the chicken to absorb spices and become tender enough to shred effortlessly.
- Shred the chicken and meld flavors:
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Then stir well to combine the melted cream cheese throughout the chili. This step creates that signature creamy texture.
- Serve with your favorite garnishes:
- Ladle the chili into bowls and top with shredded cheddar, chopped cilantro, sliced green onions, crushed tortilla chips, or a dollop of sour cream as you like.
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One of my favorite things about this recipe is how the cream cheese melts into a velvety sauce, making even the leftovers taste fresh. It’s always a winner at family dinners, where everyone ends up going back for seconds.
Storage Tips
Store leftovers in an airtight container and keep refrigerated for up to three days. When reheating, warm gently on the stove or microwave stirring frequently to maintain creaminess. This chili also freezes well for up to three months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
If you want to lighten the dish, try using light cream cheese or a blend of Greek yogurt stirred in after cooking. Swap chicken breasts for thighs for more flavor and juiciness. You can also use pinto beans or kidney beans instead of black beans without changing the feel too much. Fresh tomatoes with mild green chiles can replace canned if you have them on hand, just cook a bit longer.
Serving Suggestions
Serve this chili with warm cornbread or over a bed of fluffy rice for a heartier meal. Topping with avocado or a squeeze of lime juice adds brightness and freshness that contrast nicely with the creamy base. A side salad with crisp greens balances the dish well.
Cultural Context
Chicken chili is a Tex-Mex inspired comfort food, combining classic chili spices with creamy elements that reflect evolving home cooking styles. Using ranch seasoning mix adds an extra layer of flavor that brings home a familiar American twist. Slow cooking is a technique beloved for turning simple ingredients into deep rich meals, perfect for busy families.
Recipe FAQs
- → Can I use frozen chicken breasts?
Yes, frozen chicken breasts can be used directly; just increase cooking time to ensure they are fully cooked and tender.
- → How do I achieve the creamy texture?
The creaminess comes from adding a block of cream cheese during cooking, which melts slowly and blends with the broth for a smooth finish.
- → What spices complement this dish best?
Chili powder, ground cumin, garlic powder, and onion powder create a warm and balanced spice profile that enhances the dish’s depth.
- → Can I make this on a stovetop instead of a slow cooker?
Yes, simmering all ingredients in a covered pot over low heat for about 1.5 to 2 hours can yield similar results, stirring occasionally.
- → What garnishes pair well with this chili?
Shredded cheddar, fresh cilantro, green onions, crushed tortilla chips, or sour cream add texture, freshness, and extra flavor to the dish.