Creamy Crockpot Chicken Chili

I'm always looking for things to cook in my trusty ol' crockpot all day Sunday to have for dinner that evening. Even though the weather is warming up here in Texas, I thought I'd get one more hearty soup in before it gets too warm. In our house, we love chili! But being in a chicken kind of mood, I thought I'd go with something creamier and just as delicious. What better than my own version of cream cheese chicken chili?

In my home, it's everything I can do to keep things I cook that Lance (my husband) will eat from being too spicy. This is a little difficult because I love spicy food. But I do my best to compromise and add that extra kick to my own plate or bowl in this case. So in this chili, I use mild Rotel instead of original or hot. If you like yours a little spicy, go with the original or if you are a huge fan of spicy (like me) go with the hot version of Rotel. Just a little heads up to help you out...

So without further ado...Creamy Crockpot Chicken Chili...

Ingredients: 

2 chicken breasts (still frozen)

1 can black beans (drained and rinsed)

1 can sweet corn (undrained)

1 can Rotel (tomatoes and green chiles - undrained)

1 can kidney beans or navy beans (undrained)

1 can chicken broth (used as much as you want for desired thickness of chili)

1 packet Ranch dressing mix

1 teaspoon cumin

1 tablespoon chili powder

1 teaspoon onion powder

1/2 diced onion

2 garlic cloves (minced)

1 8 oz package cream cheese

Place chicken breasts at the bottom of the crockpot. Drain and rinse black beans. Pour in the corn, Rotel and both cans of beans on top of the chicken. I added kidney beans (as that's what I had on hand), but some prefer white or navy beans in this chili. Either are great, basically your preference. 

Add in the cumin, chili powder, onion powder and Ranch mix.

Stir together the mixture.

Put the cream cheese on top of the mixture.

Sauté the onion and garlic in a teaspoon of olive oil. You don't have to add onion and garlic and it's actually fine without it, but I find that the onion and garlic makes it more flavorful. Once they start to soften, add to the crockpot and stir into mixture. Add 1/2 can of chicken broth to thin out the chili. Use as much or as little as you want for desired consistency. If you want it soupy add the entire can.

Cover with lid and cook on low for 6-8 hours. Stir the cream cheese into the mixture and use two forks to shred the chicken. 

Stir everything together and serve! 

I put this creamy chicken chili on top of Fritos and added a dollop of sour cream and a sprinkle of shredded cheese to the top. It's also fantastic on rice, or with crumbled up tortilla chips or even all by itself.  I certainly hope you make and enjoy my version of this delicious chili. If you do, comment and let me know your thoughts! I'd love to hear 'em!