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Easy Slow Cooker Cream Cheese Chicken Chili

This easy slow cooker cream cheese chicken chili recipe is a homemade soup recipe you’ll want to make again and again!  There’s literally no prep when making this delicious white chicken chili recipe!!  Just put all the ingredients for this recipe into the slow cooker in the morning, and by later in the afternoon supper is done! 
Cook Time6 hours
Total Time6 hours
Course: Main Course
Cuisine: American
Keyword: cream cheese chili, creamy white chili, easy slow cooker chili, easy supper recipe, southwest chicken chili, white chicken chili
Servings: 10 servings
Calories: 64kcal

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Ingredients

  • 2 chicken breasts
  • 1 15 ounce can black beans rinsed and drained
  • 1 15 ounce can corn undrained
  • 2 10 ounce cans Rotel tomatoes undrained
  • 2 tablespoons dried ranch dressing mix or 1 packet
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 8 ounce brick cream cheese

Instructions

  • Place the entire thawed or fresh chicken breasts on thebottom of your slow cooker.  You don’tneed to cut up the chicken or do anything else to it right now. 
    Pour the entire can of corn on top of the raw chicken breasts.  Don’t drain the corn, the water in the can helpsmake the broth.
    Add the undrained Rotel tomatoes to the chicken and corn inthe slow cooker.  Again, the juice fromthe tomatoes helps make the flavorful broth for this yummy soup!
    Drain and rinse the can of black beans and add them to thesoup also!  You don’t even need to stiranything together right now.  It alllooks so pretty, doesn’t it?
    On top of the vegetables sprinkle one teaspoon of cumin andone teaspoon of onion powder.  Sprinkleone tablespoon of chili powder over everything. Also sprinkle the dry ranch dressing mix over it all!!On the very top place the brick of cream cheese.
  • Place chicken on bottom of slow cooker.
  • Add undrained corn and Rotel tomatoes to slow cooker.
  • Rinse and drain the black beans. Add to slow cooker.
  • Sprinkle cumin, onion powder, and chili powder on top of vegetables.
  • Place brick of cream cheese on top of mixture.
  • Cook on low for 6-8 hours.
  • Remove chicken from slow cooker and shred. Add back in and stir all of mixture together to mix well.
  • Serve with tortilla chips, Frito scoops, or garlic bread.
  • Enjoy!

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Nutrition

Calories: 64kcal | Carbohydrates: 2g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 292mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @lakegirlquilts or tag #lakegirlquilts!