Crock Pot Cream Cheese Chicken Chili




Introduction: Crock Pot Cream Cheese Chicken Chili

About: In a valiant attempt to keep myself from dying of boredom, I create.
I am a soup maker, my soups turn out great and we live on them year round, but especially in the winter. I use the crock pot, (slow cooker) a lot.  I am a morning person so planning and creating supper first thing in the morning is right up my alley.  I love reaching the end of my day and having supper ready to serve.  This recipe will serve 3-4 people, but I need to feed 7 people this evening so I will give you the 3-4 serving recipe but my pictures will show it doubled.  This is an easy recipe to double.  So let’s get started.

Step 1:

1(+/-) pound frozen, boneless, skinless chicken (or two chicken breasts)
1 15 oz. can black beans
1 15 oz. can corn
1 10 oz. Mexican style tomatoes
1 8 oz. package cream cheese
½ cup water
1 package Ranch dressing mix (about 1 ½ Tbs.)
1 tsp. chili powder
1 tsp. ground cumin

Slow cooker
Wooden Spoon (not shown)
Measuring spoons
Liquid measuring cup (not shown)
Can opener
Colander (not shown)

Step 2:

Place the frozen chicken in the bottom of your crock pot.

Step 3:

Open the black beans and put them in the colander.  Rinse the beans

Step 4:

and add them to the crock pot.

Step 5:

Open the tomatoes and pour them on top of the beans.

Step 6:

Open the corn and drain them in the colander.  (The reason I drain the corn is that, in the past, when I have made something with corn and its juice, the corn juice over powered the other flavors in the dish.)  

Step 7:

Add the corn on top of the tomatoes, and add ½ cup water to provide the right amount of moisture to cook your chili.

Step 8:

Add the 3 seasoning powders, the ranch dressing mix, the chili powder and the ground cumin.

Step 9:

Use your spoon to mix everything together.

Step 10:

Next add dabs of cream cheese to the top of the mixture, using the whole package.

Step 11:

Put on the lid and plug in the slow cooker.  Turn it on low and cook undisturbed for 6-8

Step 12:

At the end of 6-8 hours remove the lid and stir until the cream cheese is all melted in and the chicken is all broken up, mixing everything together. 

Step 13:

Serve with corn bread or chips or biscuits.  Enjoy!
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6 years ago

I'm not a fan of black beans so I use Pinto beans and Rotel tomatoes. This is really good and a go-to recipe for cold nights. If I don't have Ranch dressing mix I I throw in a little Ranch Dressing. It's all good and there are no rules!


6 years ago

I made it. I used Rotel instead of mexican tomatoes.


7 years ago on Introduction

It is windy, rainy and cold outside. This sounds wonderful. I'm going to try it and suggest my daughter-in-law do so as well! Thanks!


7 years ago

Thank you for a great sounding recipe that I am making for supper tonight. Nice instructable.


8 years ago

Is awesome! I added southwestern ranch and adobo seasoning and this is fabulous. Need to double recipe cause leftovers are a must for this dish!!


9 years ago on Introduction

I am going to try this, but with the white chili beans instead. =) Thanks!

Gosh that looks tasty! I'd love to have a nice big bowl with corn bread on the side :D