Cream Cheese Chili
If you are looking for an easy chicken dinner, make this cream cheese chili recipe. It is easily our favorite family dinner recipe that I can throw in the slow cooker and know I’ll have a delicious dinner later in the day. Or, short on time, you can throw in the Instant Pot.
Ingredients · Servings 6
- 2 boneless, skinless chicken breasts
- 1 15 ounce can black beans ((drained and rinsed))
- 1 15 ounce can corn ((do not drain))
- 1 10 ounce can Rotel Tomatoes and Green Chiles ((do not drain))
- 2 teaspoon Worcestershire sauce
- 1 1 ounce packet dry ranch seasoning mix
- 1 teaspoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon onion powder
- ½ cup water (Instant Pot Recipe Only)
- 1 8 ounce package cream cheese
Method · 45 min
- Place chicken in bottom of your Instant Pot. Combine beans, corn, tomatoes, Worcestershire sauce, ranch seasoning, cumin, chili powder, onion powder, and water and pour over chicken.
- Close the lid and cook, turn the knob to SEALING, push the MANUAL button and cook for 20 minutes if the chicken is thawed and 25 if it is frozen.
- When it is done, do a quick release. Shred the chicken and stir in cream cheese. Stir together and serve.
- Place chicken in bottom of slow cooker.
- Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.
- Place cream cheese on top.
- Cover and cook on low for 6-8 hours.
- Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve.
