Hearty chicken chili with a bit of zip from RO*TEL&reg; tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.

Easy Slow Cooker Creamy Chicken Chili

chicken breasts

(15 ounce) can cannellini beans, rinsed and drained

(15 ounce) can black beans, rinsed and drained

(14 ounce) can corn, undrained

tomatoes

(1 ounce) package ranch dressing mix

chili powder

cumin

onion powder

cream cheese

Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.


Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.


This was absolutely delicious!!! I didn't change a thing except I drained the corn but that is because I wasn't paying attention. The whole family loved. Thank you for the recipe :)

This was really delicious and soooo easy. It is very rich so I would recommend using 1/2 fat cream cheese. I didn't have cannelini beans so I substituted pinto beans instead and it worked out just fine. I didn't have Rotel so I put in a jar of mild salsa and it worked out just fine as well. Used cream style corn instead and again, it worked out just fine. Also, I didn't have a packet of ranch dressing mix so I used about 1/2 a cup or more of ranch dressing already made. The soup tasted great.

This couldn’t be any easier! My husband and I loved it. I made 3 slight changes: I added a can of hot, diced, fire roasted green chiles as well as frozen corn instead of canned, and I added the cream cheese at the end to keep it from breaking down from being in the slow cooker so long. Delicious and definitely something I’ll make again.

I loved the simplicity, I didn't bother with the corn, a personal preference. Otherwise I followed the recipe.

It has a nice bite to it, but that might be due to my accidentally  spilling a little extra cumin into the mix. Oh well. :)

I will make this again

This is good!  I added zucchini and used Ro-tel habanero flavor.  Instead of a packet of ranch dressing seasoning, I used:
1 tablespoon Dried parsley
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Dried dill
1 teaspoon Dried chives 
1/2 teaspoon Black pepper
1/2 teaspoon salt
I used dairy free cream cheese, but next time will make my own by food processing cashews soaked overnight in water with a little lemon juice added in.  I doubled the recipe in my 6 qt crock pot, and with the addition of 4 zucchini I could fit everything except one can of beans for the doubled recipe.

It’s a good soup and we enjoyed the creaminess, but I would not call it a chili. Still on the hunt for a good chicken chili!

Quick and easy with a wonderful flavor. Substituted two 12.5 oz cans of chicken for the fresh chicken breasts. Maybe not the perfect scenario but still tasted great.

I made this for a church family that is gluten free. They loved it so I made a second batch. When I took the chicken breasts out to shred I took a whisk to blend the cream cheese more evenly otherwise is was kind of lumpy I

easy slow cooker creamy chicken chili

Prep Time: 10 minutes

Cook Time: 6 hours

Total: 6 hours, 10 minutes

Servings: 6

Author : bradysmom

Ingredients

Instructions

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