Crockpot Chicken Cream Cheese Chili

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Alright, my friends, gather around, because we're about to break all the rules and create a dish that’s a quick idea for dinner and is unbelievably tasty. We're talking about the incredibly easy Crockpot Chicken Cream Cheese Chili – a meal that practically cooks itself. In a world full of complicated recipes and gourmet aspirations, let's take a moment to appreciate the sheer genius of throwing ingredients into a pot and calling it dinner. Brace yourselves for this lazy but delicious cooking adventure.

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Photo by Reserveamana

Let's keep it real – you're not here for a dissertation on the origin of exotic spices or the philosophy of culinary arts. You just want to make something delicious without breaking a sweat. So, here's the lazy chef's dream team: a pound of chicken, 1 one many types of beans (just grab whatever's in your pantry and drain them), a can of corn, undrained RO-TEL for that kick, a packet of ranch seasoning mix, chili powder, ground cumin, and the star of the show – a full brick of cream cheese. Yes, you heard it right – cream cheese in chili. It's about to get really creamy up in your crockpot.

How to Store the Chili: Because Leftovers Deserve Love Too

Let's face it – you're usually not going to eat the entire pot in one sitting, although this is GREAT for entertaining or tailgaing. But fear not, for the lazy cook's wisdom extends to leftovers. Grab those airtight containers; we're keeping it simple. Ladle the cooled chili into them, pop them in the fridge, and pat yourself on the back for securing future lazy meals. Pro tip: Label the containers if you're feeling extra organized, or just embrace the surprise factor when you open the fridge. This also freezes well.

Garnishes: Because Presentation Matters (Kinda)

Sure, we're all about simplicity, but let's not forget to give our lazy masterpiece a touch of love that will take it from the easiest meal ever to one that looks like it came out of a magazine shoot. Sprinkle some shredded cheese, dollop a bit of sour cream, maybe a handful of fresh cilantro, avocado...you name it. I think this just makes a meal a little more special.

Lazy Cooking, Maximum Flavor

Congratulations, you've just conquered the Crockpot Chicken Cream Cheese Chili – the lazy cook's pièce de résistance. It's proof that you can create something delicious without spending hours in the kitchen or resorting to complicated culinary acrobatics. The beauty of this dish lies in its simplicity – throw it in, forget about it, and feast on a meal that tastes like you put in way more effort.

Now, it's your turn. Have you embraced the easy cooking lifestyle with this Crockpot Chicken Cream Cheese Chili? Have you tried it and become an instant Crockpot Chicken Cream Cheese Chili convert? Share your thoughts, tips, and perhaps your own lazy cooking masterpieces in the comments below. Let's turn this post into a haven for the culinary rebels who appreciate the art of simplicity and delicious weeknight rescue meals!

Here's to easycooking, maximum flavor, and enjoying every bite of your effortlessly fantastic Crockpot Chicken Cream Cheese Chili. Happy cooking!

FAQs: Answering Your Burning Soup Questions

1. Can I use frozen chicken for slow cooker chicken chili?

• I don't know what the safety police say but I've been putting frozen chicken in my crockpot for years.

2. Can I substitute other types of beans?

• Absolutely! Feel free to swap the suggested beans with your favorites. Pinto, black, kidney, or great northern beans all work well. Customize it to suit your taste.

3. How long should I cook slow cooker chicken chili?

• This only takes 5 minutes of hands-on time. Then cook on low for 6-8 hours or high for 3-4 hours. The key is letting the flavors meld together and the chicken become tender.

4. Can I use a different seasoning mix if I don't have ranch?

• Sure thing! If ranch seasoning isn't your jam, experiment with taco seasoning, fajita seasoning, or even a blend of cumin and garlic powder. Make it your own.

5. What can I substitute for RO-TEL if I can't find it?

• If RO-TEL is hard to find, use a can of diced tomatoes with green chilies. It adds the same kick without compromising flavor.

6. Can I use cream of chicken soup instead of cream cheese?

• Nope, I wouldn’t in this recipe! Cream cheese adds a creamy and rich texture that sets this chili apart. Embrace the creaminess – you won't regret it.

7. Can I freeze slow cooker chicken chili?

• Absolutely! Freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

8. Can I make this recipe spicy? - Absolutely! Adjust the spice level by adding more chili powder, using hot RO-TEL, or throwing in some diced jalapeños. Make it as mild or spicy as your taste buds desire.

9. My cream cheese is not combined or smooth what to I do? - If you find yourself with curdled cream cheese in your soup, there is no need to worry. This is a common occurrence and can easily be fixed. After you remove your chicken to shred it, stir your soup like crazy. Then you’ll be all good to go.

There you have it – the FAQs to guide you through making slow-cooker chicken chili with cream cheese. Now go forth and embrace the lazy cooking lifestyle with this flavor-packed dish!

Printable RECIPE BELOW!

sausage cabbage bean soup, cabbage sausage soup, smoked sausage soup,cabbage sausage soup recipe, easy weeknight meals

soup, dinner

American

Yield: 6-8

Author: Lauren Lane

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Crockpot Chicken Cream Cheese Chili

Indulge in the ultimate comfort with our hearty cabbage sausage soup. Discover the savory symphony of smoked sausage, crisp cabbage, and flavorful broth in every spoonful. Uncover tips and FAQs for soup success. Warm up your winter nights – try our cabbage sausage soup recipe today! It's like a hug in a bowl.

Prep time: 5 MinTotal time: 5 Min

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Ingredients

• 1 pound boneless skinless chicken breasts (about 2 large chicken breasts)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon pepper (plus more to taste)
• 1 (15.5 ounce) cans of beans. (pinto, black, kidney or great northern, or cannellini beans, undrained)
• 1 (11 ounce) can of whole kernel corn, undrained
• 1 can RO-TEL original (undrained)
• 1 package ranch seasoning mix
• 1 Tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 dried bay leaf
• 1/2 tsp dried thyme (optional)
• 8 ounces light or regular cream cheese (1 full block)

Garish Options

• Shredded cheese
• Diced or pickled jalapenos for heat
• Chopped fresh cilantro or parsley
• Avocado slices
• Limes for squeezing
• Tortilla chips for scooping

Instructions

1. Place chicken in crock pot and season with salt and pepper.
2. Add corn (undrained), Rotel tomatoes, and beans on top of chicken.
3. Top with the seasonings and ranch dressing mix. Stir together.
4. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours or high for 3-4 hours.
5. When time is up, Remove and shred the chicken breasts.
6. Stir the chili to blend in the cream cheese
7. Add the chicken back to the chili and stir
8. Taste and add more salt, pepper or chili powder as desired
9. Serve with optional garnishes
10. Take a pic and let me know what you think:)

Notes

• Can I use frozen chicken for slow cooker chicken chili?

I don't know what the safety police say but I've been putting frozen chicken in my crockpot for years.

• Can I use a different seasoning mix if I don't have ranch?

Sure thing! If ranch seasoning isn't your jam, experiment with taco seasoning, fajita seasoning, or even a blend of cumin and garlic powder. Make it your own.

• What can I substitute for RO-TEL if I can't find it?

If RO-TEL is hard to find, use a can of diced tomatoes with green chilies. It adds the same kick without compromising flavor.

• My cream cheese is not combined or smooth what to I do? -

There is no need to worry if you find yourself with curdled cream cheese in your soup. This is a common occurrence and can easily be fixed. After you remove your chicken to shred it, stir your soup like crazy. Then you’ll be all good to go.

Nutrition Facts

Calories

277.51

Fat (grams)

15.74 g

Sat. Fat (grams)

5.32 g

Carbs (grams)

21.55 g

Fiber (grams)

5.56 g

Net carbs

15.99 g

Sugar (grams)

5.31 g

Protein (grams)

13.49 g

Sodium (milligrams)

1228.78 mg

Cholesterol (grams)

43.66 mg

Varies based on the number of servings

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https://www.lauren-lane.com/blog/cabbage-smoked-sausage-soup

© Lauren Lane

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