1. Add everything to the crockpot
Place the chicken breasts in the bottom of a slow cooker.
Add the black beans, corn with its liquid, and undrained Rotel tomatoes.
Sprinkle the ranch seasoning, chili powder, cumin, garlic powder, onion powder, and black pepper over everything.
2. Add the cream cheese
Cut the cream cheese into several cubes and place them evenly over the top.
Add the chicken broth if you prefer a slightly thinner chili.
3. Slow cook
Cover and cook on:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
The chicken should be fully cooked and tender.
4. Shred the chicken
Remove the chicken breasts and place them on a plate.
Shred the chicken using two forks, then return it to the slow cooker.
5. Make it creamy
Stir everything together thoroughly until the cream cheese is completely incorporated and the chili becomes creamy and smooth.
Let it cook for another 10–15 minutes on LOW.
6. Serve
Ladle the chili into bowls and top with your favorite toppings.
Great options include:
- Shredded cheddar cheese
- Green onions
- Fresh cilantro
- Sliced jalapeños
- Avocado
- Sour cream
- Crushed tortilla chips
Creamy, hearty, flavorful, and ridiculously easy—just toss everything into the crockpot and let it do the work! 🌶️🍗🧀
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