Did you know that October is National Chili Month? I had no idea, but as soon as I found out, I knew that I had to share my favorite chili recipe. It’s not a traditional chili by any means, but it’s cheap and easy to make. This cream cheese chicken chili is made in the slow cooker, using frozen chicken and a few cans of vegetables, topped with seasonings and a block of cream cheese. I try to have most of these ingredients on hand at all times to make a quick dinner!
First, place about 1.5 pounds of chicken breasts in your slow cooker. This one was pretty big, so one was perfect!
Next, add a can of corn, a can of diced tomatoes, and a can of black beans drained and rinsed. I had some black beans in the freezer and forgot to thaw them (oops), so that’s why they look a bit weird.
Add a packet of ranch dressing mix and some onion powder and chili powder, then top with a block of cream cheese. Cook on LOW for 6-8 hours until the chicken is fully cooked.
Shred the chicken (A Kitchen Aid mixer is great for this!) and add it back to the slow cooker, stirring thoroughly to combine.
This recipe is best served over rice. It’s great by itself as regular chili, but I love how the rice goes with it! Now that I know October is National Chili Month, I totally plan on making more kinds of chili this month. Who knows, maybe I’ll share my creations with you all as well!
Do you have any favorite chili recipes? Share with us in the comments!
- 1.5 pounds boneless, skinless chicken breasts
- 15-oz can of corn, undrained
- 15-oz can diced tomatoes
- 15-oz can black beans, drained and rinsed
- 1 packet ranch dressing mix
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 8-oz block cream cheese
- Place chicken in the bottom of the slow cooker.
- Add all ingredients on top of the chicken and cook on LOW for 6-8 hours until the chicken is fully cooked.
- Shred the chicken and return to the slow cooker, stirring thoroughly.
- Serve with rice.