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Creamy Slow Cooker Cheesy Ranch Chicken Chili

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This creamy, cheesy, ranch-infused chili is the ultimate set-it-and-forget-it comfort food. Made with simple pantry ingredients and a slow cooker, it delivers a velvety, golden-speckled sauce with tender shredded chicken that’s perfect for busy weeknights.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes with green chilies (like Rotel), undrained
  • 1 (4-ounce) can diced green chilies, undrained
  • 1 (1-ounce) packet ranch dressing and seasoning mix
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • ½ cup chicken broth (low-sodium preferred)
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • Optional toppings: fresh cilantro, sliced green onions, diced avocado, sour cream or Greek yogurt, tortilla chips or strips, extra shredded cheese

Instructions

  1. Lightly spray the inside of a 6-quart or larger slow cooker with non-stick cooking spray. Place the chicken breasts in a single layer at the bottom.
  2. Add the drained black beans, drained corn, undrained diced tomatoes with green chilies, and undrained diced green chilies on top of the chicken. Do not stir.
  3. Sprinkle the ranch seasoning packet, chili powder, garlic powder, and onion powder evenly over the top. Add a pinch of salt and a few cracks of black pepper.
  4. Gently pour the chicken broth over everything. Do not stir.
  5. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and easily shreds with a fork.
  6. Carefully remove the cooked chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker.
  7. Add the softened, cubed cream cheese to the slow cooker. Stir gently until completely melted and incorporated, about 2 to 3 minutes.
  8. Sprinkle the shredded cheddar and Monterey Jack cheese over the top. Stir until fully melted and the chili is smooth and creamy.
  9. Taste and adjust seasoning as needed. If too thick, stir in a splash of warm chicken broth or milk. If too thin, cook uncovered on HIGH for 15 to 20 minutes.
  10. Ladle into bowls and serve with desired toppings.

Notes

Make sure cream cheese is softened to room temperature to avoid lumps. Full-fat dairy is recommended for the best creamy texture. This chili tastes even better the next day as flavors meld. For a thicker chili, cook uncovered on HIGH for 15-20 minutes; for thinner, add a splash of broth or milk.

Nutrition

Keywords: slow cooker chili, cheesy ranch chicken chili, creamy chicken chili, easy chili recipe, comfort food, crockpot chili

Find it online: https://tastytuck.com/creamy-slow-cooker-cheesy-ranch-chicken-chili-easy-recipe/