Cream Cheese Chicken Chili

A couple of weeks ago this recipe was making the rounds through a message board of ladies I chat with frequently. I was immediately intrigued because I am a lover of all things cream cheese. I couldn’t quite picture cream cheese in chili form especially made in a crock pot, but after hearing everyone else rave about it, I figured I needed to get it on the menu soon!

Cream Cheese Chicken Chili
Source: Plain Chicken adapted from Tried and Tasty
Servings: 6
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    • 1 can corn, undrained
    • 1 can black beans, rinsed and drained
    • 1 can Rotel 
    • 1 packet Ranch Dressing Mix
    • 1 tbsp. chili powder
    • 1 tsp. cumin
    • 1 tsp. onion powder
    • 8 oz. cream cheese
    • 2 chicken breasts, frozen or thawed

1. Combine corn, beans, Rotel, Ranch, chili powder, cumin and onion powder together in a 4 quart crock pot. Add the chicken breasts to the crock pot and place the cream cheese on top.
2. Cook on low for 6-8 hours.
3. Stir cream cheese and shred chicken. Serve hot.

This was a lot better than I expected it to be. I’d prefer it with more corn and Rotel, but the flavors came through nicely and cream cheese in the crock pot is much better than I expected! 

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