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.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

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!
Chicken Recipes Contest

Participated in the
Chicken Recipes Contest

1 Person Made This Project!


  • Meal Prep Challenge

    Meal Prep Challenge
  • Reuse Contest

    Reuse Contest
  • Made with Math Contest

    Made with Math Contest

10 Discussions


3 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!


4 years ago

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


4 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!


4 years ago

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

1 reply

5 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!!

1 reply

7 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