Go Back
–+ servings
Close up bowl of white chicken chili with a rich broth from cream cheese and cheddar cheese sprinkled on top of shredded chicken with tortilla chips and slices of avocado on the edge of the bowl.
Print

Crock Pot Cream Cheese Chicken Chili

Rich and creamy, this Crock Pot Cream Cheese Chicken Chili is loaded with shredded chicken, corn, beans, and tomatoes in a thick, cheesy broth.
Course Soup
Cuisine American
Keyword Cream Cheese Chicken Chili
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 444kcal
Author Jennifer Osterholt

Ingredients

  • 1 1/2 pounds chicken breasts
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can cream style corn
  • 15 ounce can fire roasted tomatoes diced
  • 8 ounces cream cheese
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 ounce packet ranch seasoning
  • 1 cup chicken broth

Instructions

  • Lay trimmed chicken breasts in the bottom of a slow cooker.
    1 1/2 pounds chicken breasts
  • Drain and rinse black beans, pour over chicken. Add can of cream style corn (undrained) or a can of whole kernel corn (drained). And can of diced tomatoes (undrained).
    15 ounce can black beans, 15 ounce can cream style corn, 15 ounce can fire roasted tomatoes
  • Lay block of cream cheese in the center of the crock pot.
    8 ounces cream cheese
  • Sprinkled seasonings over the top. Pour chicken broth in. Cover and set to low for 6 to 8 hours.
    1 teaspoon cumin, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 ounce packet ranch seasoning, 1 cup chicken broth

Nutrition

Calories: 444kcal | Carbohydrates: 39g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1067mg | Potassium: 858mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1282IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 3mg