Although chili comes in many forms, our lunch and dinner menus include chili from many brands. We were shocked to discover that there was one we had never tried before. We could have kicked ourselves when we realized that there was a missing ingredient in our beefy stews. It would be a shame for self-proclaimed cream cheese fans to not have added it all to their many chili variations. We felt wrong about this, so we made a batch of slow cooker cream cheese chicken chili.
10 minutes active
3+ hours inactive
— 2 boneless, skinless chicken breasts
— 1 (10.75 oz.) can fire-roasted tomatoes and green peppers
— 1 (10.75 oz.) can whole corn kernels, undrained
— 1 (10. 75 oz.) can black beans, rinsed and drained
— 1 (1 oz.) packet dry ranch dressing mix
— 1 tablespoons chili powder
— 1 teaspoon cumin
— 1 teaspoon onion powder
— 1 teaspoon garlic powder
— 1/2 teaspoon paprika
— 1 (8 oz.) package cream cheese, room temperature
— kosher salt and freshly ground pepper, to taste
— Rice or cornbread, garnish, optional
Place chicken breasts in slow cooker and season generously with salt and pepper.
Add tomatoes, corn and black beans, then season with ranch mix, chili powder, cumin, onion powder, garlic powder and paprika.
Place softened cream cheese on top of mixture, then cover and cook on low for 6 hours or on high for 3.
20 minutes before serving, stir everything together, until cream cheese is smooth and incorporated. Remove and shred chicken with two forks.
Serve hot with rice or cornbread.