Crockpot Cream Cheese Chicken Chili

Instructions:

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the black beans, kidney beans, corn, Rotel tomatoes, onion, and garlic over the chicken.
3. Sprinkle the ranch seasoning, chili powder, cumin, smoked paprika, salt, and black pepper evenly over the ingredients.
4. Pour in the chicken broth.
5. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
6. About 30 minutes before serving, remove the chicken and shred it using two forks.
7. Return the shredded chicken to the crockpot and add the cubed cream cheese.
8. Stir gently, cover, and continue cooking until the cream cheese is fully melted and the chili is thick and creamy.
9. Taste and adjust seasoning as needed before serving hot with desired toppings.

Variations

• Use boneless chicken thighs for a richer, more flavorful chili.
• Add diced jalapeños or a pinch of cayenne for extra heat.
• Swap kidney beans for pinto or great northern beans for a different texture.
• Stir in cooked rice near the end for an even heartier meal.

Tips

• Cube the cream cheese before adding so it melts evenly.
• Stir gently to keep the chili creamy without breaking down the beans too much.
• This chili thickens as it cools, making leftovers especially delicious.
• Serve with tortilla chips, cornbread, or crusty bread for a complete, comforting meal.