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–+ servings
Crockpot Cheesy Chicken Chili

Creamy Crockpot Cheesy Chicken Chili for Cozy Nights

This Crockpot Cheesy Chicken Chili is a creamy and comforting dish perfect for cozy nights and gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 lbs Chicken Breasts Main protein source; opt for thighs for deeper flavor.
  • 1 can Rotel Tomatoes with Green Chilis Adds spice and acidity; regular diced tomatoes with chili powder can substitute.
  • 1 can Black Beans Provides fiber and texture; feel free to swap for kidney or pinto beans.
  • 1 cup Corn Sweetness and color enhancer; frozen corn is a convenient choice!
  • 4 cups Chicken Broth Base liquid for moisture; replace with vegetable broth for a lighter version.
  • 1 packet Dry Ranch Seasoning Adds a zesty kick; feel free to use homemade ranch mix if desired.
  • 4 slices Bacon Smoky flavor enhancer; omit for a lighter, vegetarian-friendly option.
  • 8 oz Cream Cheese Delivers creaminess; ensure it’s at room temperature for easy blending.
  • 2 cups Shredded Cheddar Cheese Perfect topping for flavor; any favorite cheese can work, like Monterey Jack.
  • 2 tbsp Chili Powder Infuses warmth and depth; adjust to your spice tolerance.
  • 1 tbsp Cumin Offers earthy flavor; essential for that southwestern zip.
  • 1 tbsp Garlic Powder Adds seasoning depth; fresh garlic can elevate it even further.
  • to taste Salt and Pepper Use to taste; essential for balancing all flavors in the chili.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Crockpot Cheesy Chicken Chili
  1. Begin by placing your chicken breasts at the bottom of the slow cooker. This serves as the hearty base for your Crockpot Cheesy Chicken Chili. Ensure they are laid flat to cook evenly, and give them a sprinkle of salt and pepper for flavor.
  2. Layer on the deliciousness by adding the Rotel tomatoes, black beans, corn, and the chicken broth over the chicken. Then, sprinkle the dry ranch seasoning, bacon, and spices including chili powder, cumin, and garlic powder.
  3. Cover the slow cooker and set it to low for 6-8 hours, or high for about 4 hours. This gentle cooking allows the chicken to become tender and the flavors to meld beautifully.
  4. About halfway through the cooking time, it’s time to add the cream cheese. Add it directly to the slow cooker and cover again, letting it melt into the chili.
  5. Once the cooking time is up, carefully shred the chicken directly in the slow cooker using two forks. Mix in the shredded cheddar cheese until it melts and combines into the chili, making it irresistibly cheesy.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 30gProtein: 45gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 1200mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

This recipe freezes well! Portion leftovers in airtight containers for an easy meal option later.

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