Ingredients
Equipment
Method
- Begin by placing the 2 lbs of boneless, skinless chicken breasts or thighs at the bottom of your slow cooker.2 lbs boneless, skinless chicken breasts or thighs
- Next, evenly distribute the chopped large onion over the chicken. Then, add all three cans of beans – the rinsed and drained black beans, pinto beans, and kidney beans – ensuring they are spread throughout the slow cooker.1 large onion, 1 (15 oz) can black beans, 1 (15 oz) can pinto beans, 1 (15 oz) can kidney beans
- Pour in the entire can of diced tomatoes and green chilies (Rotel), including the liquid, for that foundational tomato flavor and a touch of heat. Follow this with the can of diced green chilies, also undrained, to boost the chili's flavor profile and add another layer of mild piquancy.1 (10 oz) can diced tomatoes and green chilies (Rotel), 1 (4 oz) can diced green chilies
- Sprinkle both the 1 oz packet of ranch seasoning mix and the 1 oz packet of taco seasoning mix evenly over the ingredients in the slow cooker.1 (1 oz) packet ranch seasoning mix, 1 (1 oz) packet taco seasoning mix
- Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the cooking time is complete, carefully remove the cooked chicken breasts or thighs from the slow cooker. Place them on a clean cutting board and use two forks to shred the chicken into bite-sized pieces.2 lbs boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker. Add the cubed 8 oz block of cream cheese directly into the hot chili.1 (8 oz) block cream cheese
- Stir everything together until the cream cheese is completely melted and has blended into the chili, creating that signature lusciously creamy texture.
- Ladle the warm, creamy Crockpot Cream Cheese Chicken Chili into bowls. Serve immediately with your favorite toppings.
Notes
This chili can be refrigerated in an airtight container for up to 3-4 days. It also freezes well for up to 2-3 months.