This creamy, hearty Chicken Chili is the ultimate comfort food for fall. Loaded with tender shredded chicken, beans, Rotel tomatoes, and a touch of cream cheese, it’s the perfect balance of savory, spicy, and creamy. Plus, it’s incredibly easy to make with just a few minutes of prep!
Why This Recipe Works
Effortless: The crockpot does all the work—just dump in the ingredients and walk away.
Creamy Texture: The cream cheese adds a rich, velvety finish to this chili.
Flavorful: Ranch seasoning and spices like chili powder and cumin give this dish a perfect depth of flavor.
Versatile: Great for lunch, dinner, or meal prep, and it freezes well!
Ingredients
2 pounds chicken breast
2 cans Rotel (undrained) – Adds a kick of tomatoes and green chilies.
2 cans corn (undrained) – Sweet corn balances the spice.
2 cans pinto beans (drained & rinsed) – Provides texture and hearty protein.
2 cans black beans (drained & rinsed) – Adds depth and extra protein.
1 large onion, diced – For extra flavor and aromatics.
2 cups chicken broth – Keeps the chili moist and flavorful.
2 tablespoons chili powder – Adds a warm, spicy kick.
1 tablespoon cumin – Provides a smoky, earthy flavor.
2 teaspoons salt – Adjust to taste.
1 teaspoon black pepper – Adds subtle heat.
2 packets ranch seasoning – For a zesty and creamy flavor boost.
16 ounces cream cheese (2 bricks) – Makes the chili irresistibly creamy.
Instructions
Step 1: Prepare the Ingredients
Drain and rinse the pinto beans and black beans.
Chop the large onion into small pieces.
Step 2: Assemble in the Crockpot
Place the chicken breasts in the bottom of your crockpot.
Add the Rotel, corn (with juice), beans, and diced onion on top of the chicken.
Pour in the chicken broth.
Sprinkle in the chili powder, cumin, salt, pepper, and both packets of ranch seasoning.
Place the cream cheese bricks on top.
Step 3: Cook
Cover the crockpot and cook:
On high for 4 hours or
On low for 8 hours.
Step 4: Shred the Chicken
Once the chicken is fully cooked (reaches an internal temperature of 165°F/75°C), remove it from the crockpot.
Use two forks to shred the chicken.
Return the shredded chicken to the crockpot and stir everything until the cream cheese is fully combined, creating a smooth and creamy consistency.
Step 5: Serve and Enjoy
Ladle the chicken chili into bowls.
Top with your favorite garnishes such as shredded cheese, chopped cilantro, sour cream, avocado slices, or tortilla chips for a delightful crunch.
Serving Suggestions
This creamy chicken chili pairs perfectly with:
Warm crusty bread or cornbread.
A simple side salad with a tangy vinaigrette.
Steamed white or brown rice to soak up the chili.
Tortilla chips for dipping or a crunchy topping.
Tips for Recipe Success
Use Frozen Chicken: If you’re short on time, you can add frozen chicken breasts straight to the crockpot—just add an extra 30-60 minutes of cook time.
Cream Cheese: Cut the cream cheese into smaller chunks for easier melting.
Customize the Spice: Add a teaspoon of cayenne pepper for more heat, or use mild Rotel if you prefer a milder flavor.
Make Ahead: This chili reheats beautifully, making it ideal for meal prep.
Storage and Freezing
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezing: Place cooled chili in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stove over medium heat or in the microwave, stirring occasionally.
Why You’ll Love This Recipe
This Creamy Chicken Chili is a crowd-pleaser that combines simple pantry ingredients with a velvety finish from the cream cheese. The combination of beans, corn, chicken, and zesty seasonings creates a hearty and satisfying meal that’s perfect for chilly fall days. Plus, it’s easy to make, great for leftovers, and freezes like a dream!
Prep Time: 10 minutes
Cook Time: 4-8 hours
Total Time: 4 hours 10 minutes – 8 hours 10 minutes
Servings: 8-10
Enjoy your cozy fall favorite Chicken Chili—it’s a guaranteed hit for lunch, dinner, or any gathering!