Ingredients
- 2 pounds chicken breast
- 2 cans Rotel (undrained)
- 2 cans corn (undrained)
- 2 cans pinto beans (drained and rinsed)
- 2 cans black beans (drained and rinsed)
- 1 large onion, chopped
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 packets ranch seasoning
- 16 ounces (2 bricks) cream cheese
Directions
Place the chicken breasts in the bottom of your crockpot, then add the Rotel, corn, pinto beans, black beans, and chopped onion. Pour in the chicken broth and stir gently to combine. Sprinkle the chili powder, cumin, salt, pepper, and ranch seasoning evenly over the top. Finally, place the cream cheese blocks on top of the mixture — they’ll melt into the chili as it cooks.
Cover and cook on high for 4 hours or low for 8 hours, depending on your schedule. When cooking time is complete, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot. Stir everything together until creamy and well blended.
Serve hot and enjoy this rich, comforting Chicken Chili with your favorite toppings — shredded cheese, sour cream, or crushed tortilla chips all make great additions. It’s a satisfying, easy meal that’s perfect for fall and guaranteed to become a family favorite. ❤️
