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Crockpot Cheesy Chicken Chili

Crockpot Cheesy Chicken Chili: Comfort in Every Delicious Bite

This Crockpot Cheesy Chicken Chili is a heartwarming meal filled with creamy, cheesy goodness that brings everyone together.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 lbs Boneless Skinless Chicken Breasts
  • 1 can (10 oz) Rotel Tomatoes with Green Chilis
  • 1 can (15 oz) Black Beans drained and rinsed
  • 1 cup Corn frozen
  • 4 cups Chicken Broth low-sodium
  • 1 oz Dry Ranch Seasoning
  • 1 cup Cooked and Crumbled Bacon optional
  • 8 oz Cream Cheese room temperature
  • 1 cup Shredded Cheddar Cheese for melting
  • 1 tsp Salt to taste
  • 1 tsp Pepper to taste
  • 2 tsp Chili Powder to taste
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
Optional Garnishes
  • 1/2 cup Extra Shredded Cheese
  • 1 bag Fritos for scooping
  • 1 cup Sliced Jalapeños
  • 1 cup Sour Cream for garnish

Equipment

  • Slow Cooker

Method
 

Cooking Steps
  1. Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
  2. Add the Rotel tomatoes, drained black beans, sweet corn, and pour in chicken broth. Sprinkle the dry ranch seasoning over the top.
  3. Cover and set the slow cooker to cook on low for 6-8 hours, or on high for 4 hours.
  4. About halfway through, add the softened cream cheese to the pot and stir gently until blended.
  5. Once cooked, shred the chicken and return it to the pot. Add shredded cheddar cheese and let it sit for a few minutes to melt.
  6. Ladle the chili into bowls and serve it warm with optional garnishes.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Ensure cream cheese is softened, adjust seasoning to taste, and store leftovers in the fridge for up to 3 days.

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