Description
Creamy, hearty, and full of Southwest flavor, this easy crockpot chili is perfect for feeding a hungry crowd. Doubled for more servings and elevated with a few flavorful twists, it’s a comforting one-pot wonder for fall nights, game days, or lazy Sundays.
Ingredients
4 large chicken breasts
2 cans black beans, drained and rinsed
2 cans sweet corn, undrained
2 (10 oz) cans Rotel tomatoes with green chilis, undrained
2 packets ranch seasoning mix
2 tsp ground cumin
2 tbsp chili powder
2 tsp onion powder
1 cup water
16 oz cream cheese (cubed)
Flavor Twists (optional but recommended):
1 can white beans (for extra creaminess)
1 diced green bell pepper (for crunch and color)
1 tsp smoked paprika (for depth)
Juice of 1 lime (added before serving for brightness)
Toppings (mix and match):
Shredded cheddar or pepper jack
Sour cream or Greek yogurt
Diced avocado
Fresh chopped tomatoes or salsa
Fritos, tortilla chips, or cornbread on the side
Instructions
Add all ingredients except cream cheese to crockpot. Stir to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Shred chicken directly in the crockpot using two forks.
Add cubed cream cheese, stir well, and cook for an additional 30 minutes until fully melted and creamy.
Serve hot with toppings of choice.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
Nutrition
- Calories: 370 / Serving
- Sugar: 4g / Serving
- Sodium: 650mg / Serving
- Fat: 18g / Serving
- Saturated Fat: 9g / Serving
- Carbohydrates: 22g / Serving
- Fiber: 5g / Serving
- Protein: 28g / Serving
- Cholesterol: 95mg / Serving