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Instructions
Step 1: Add Ingredients to Crockpot
- Place the chicken breasts at the bottom of your crockpot.
- Layer the black beans, corn, and diced tomatoes on top.
- Sprinkle the ranch dressing mix, chili powder, cumin, paprika, and garlic powder evenly over the ingredients.
Step 2: Add the Cream Cheese
- Cut the cream cheese into smaller chunks and distribute them over the mixture.
Step 3: Cook
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and fully cooked.
Step 4: Shred the Chicken
- Remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the crockpot and stir well to combine everything.
Step 5: Serve
- Ladle the chili into bowls and top with your favorite garnishes.
- Enjoy with tortilla chips, crusty bread, or cornbread on the side.
Toppings to Try
- Shredded cheese
- Sour cream
- Fresh cilantro
- Chopped green onions
- Sliced jalapeños
- Crushed tortilla chips
Pro Tips
- Adjust the Spice: Add extra chili powder, cayenne, or diced jalapeños for more heat.
- Make It Dairy-Free: Swap the cream cheese with a plant-based alternative for a dairy-free version.
- Leftover Love: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Why This Recipe Is a Winner
This Crockpot Cream Cheese Chicken Chili strikes the perfect balance of creamy, savory, and slightly spicy flavors. Its simplicity and versatility make it an ideal choice for any occasion—from weeknight dinners to weekend gatherings. Plus, the crockpot does all the heavy lifting, freeing you up to tackle your day while dinner cooks itself.
Conclusion
If you’re looking for a cozy, satisfying dish that’s easy to make and packed with flavor, give this Crockpot Cream Cheese Chicken Chili a try. With minimal prep and maximum payoff, it’s bound to become a family favorite. Serve it up, sit back, and savor every creamy, delicious bite!
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