Whenever fall comes around I get excited. Why? Because it’s chili, soup and stew season! I’ve always been a soup lover and chili is my favorite. As a kid, I remember coming home from school and being so excited that my mom had put chili into the slow cooker. Walking in, the smell would hit me and I would immediately feel warm. While I love her chili recipe, I’ve created my own with a cream cheese base adding another level of flavor.
Cream cheese?Jump to Recipe
Yes. It’s the perfect complement to the spice of the chili–especially when there are younger kids eating. There is little to no time for getting this baby started with a huge payoff at the end. I love using a slow cooker. It makes getting dinner on the table on time that much easier. Because I work from home, I’ll typically set up dinner in the middle of the day as a either lay BC down for his nap or I take a break during the days he’s not here.
Cream Cheese Chicken Chili
Even though the younger two don’t really like spicy foods, I still add the chili to this recipe. I think that’s one of my favorite things–I can still get a little spice that doesn’t send the littles into “I don’t eat spicy foods” mode. The cream cheese takes away the burn leaving the full-bodied flavor of the chili there. And it also makes it so you don’t need to top your chili with shredded cheddar for those that do that too!
The Best Slow Cooker Cream Cheese Chicken Chili
Once fall hits, it's officially chili, stew and soup season. Check out this recipe that's a delicious twist on traditional chili.
- 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 of chili powder
- 1 Tsp of cumin
- Optional 1 tsp of onion powder
- 2 8 oz. packages of cream cheese **if freezing wait to add this until about 30min-1hour before serving**
- Optional but highly recommended: cilantro, sour cream, and avocado for topping
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).
If you’re home, stir occasionally. If not, carpe diem and don’t worry, it’ll be fine.
30 min. 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.
Then, put the cream cheese in and stir it for a few minutes, encouraging its break-down.
Replace the lid and let hang out for the remaining half hour.
Stir a little more to ensure the cream cheese has melted.
Serve and enjoy!
This recipe pairs perfectly with some cornbread waffles or flapjacks. Yes, friends, you read that right! Cornbread waffles! These are a delicious spin on a traditional Belgian waffle. When you make the waffle, you just pour some of this cream cheese chicken chili right over it and man oh man is it so good!
Do I need to share my recipe for the cornbread waffles next?