Cream Cheese Chicken Chili Recipe
You MUST try this delicious Cream Cheese Chicken Chili Recipe!!!
I LOVE making this one in my digital pressure cooker!
From frozen, my dinner is ready in about 45 minutes or less!! More on that below!
Not only is it amazingly easy and simple to make… it’s incredibly delicious!!! My friend Renee shared this recipe on her blog and I made it one night (I had everything in my stockpile!) and my kids AND my hubs loved it! I’m highly considering making it for our traditional Christmas Eve Dinner (we have bread bowls and soup!).
Cream Cheese Chicken Chili
- 2 chicken breast, (still frozen works)
- 1 (10 oz.) can Rotel tomatoes (I like the mild stuff for my wimpy taste buds)
- 1 (15 oz) can whole kernel corn, do not drain
- 1 (15 oz) can black beans, drained and rinsed
- 1 package Ranch dressing mix or (3 Tablespoons)
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- 1 onion, chopped or (1/3 cup dried minced onion)
- 1 (8 oz.) package cream cheese, cubed
Instant Pot Instructions:
Cream Cheese Chicken Chili Recipe
Ingredients
- 2 chicken breast (still frozen works)
- 10 ounce can Rotel tomatoes
- 15 ounce can whole kernel corn, do not drain
- 15 ounce can black beans, drained and rinsed
- 1 package Ranch dressing mix or 3 Tablespoons
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- 1 onion chopped or (1/3 cup minced onion)
- 8 ounce package cream cheese, cubed
- 1 cup chicken broth optional for slow cooker, encouraged for instant pot
Instructions
Slow Cooker Instructions:
- Put the chicken in the crockpot.
- Top with undrained tomatoes, corn, and rinsed black beans.
- Add ranch dressing, cumin, onion and chili powder.
- Cook on low for 4-6 hours
- During the last 45 minutes, top with cubed cream cheese. Stir to combine.
- Before serving remove the chicken and chop to bite size pieces.
Instant Pot Instructions:
- Place chicken in instant pot.
- Top with undrained tomatoes, corn, and rinsed black beans.
- Add ranch dressing, cumin, onion and chili powder.
- Cook on high pressure for 20 minutes (40 minutes if chicken is frozen)
- Slow release.
- Add 8 oz of cubed cream cheese. Stir to combine and shred chicken into bite size pieces.
For Freezer Meal
- Combine all ingredients except chicken broth and cream cheese into a gallon sized freezer bag.
- Freeze bag so it will fit into slow cooker or instant pot.
Prepare From Freezing:
- Run hot water on the outside of freezer bag just long enough to loosen frozen meal from freezer bag.
- Cook in slow cooker, from frozen, for 6-8 hours on low.
- Cook in instant pot, from frozen, for about 40 minutes. Add about a cup of chicken broth prior to closing instant pot.
- Follow remaining steps above.
Recipe Notes
Nutrition
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This looks so yummy! I will be making it tonight.
Made this last night! YUM!! Thanks for the recipe =)
Can you sub frozen corn? If so, how much in cups? Thanks!
You sure can! In fact, that’s what I did tonight. I like lots of corn, so I threw in 2 cups, but 1 cup would work.
This is so good! I like to use the Fiesta Ranch packets for an extra kick. This makes more than my hubby and I can eat, do you think it would be okay to freeze half for later or would the cream cheese get weir?
I have frozen my chicken chili many times to eat later. In face I make a double amount just for this reason.
Thanks for the feedback Arlene!
I think the cream cheese would become a little clumpy. You could pull out 1/2 before you add the cream cheese and freeze it and add the cream cheese later!
What size crockpot is this for? I have a very large one and I’m wondering if I should double or triple it. I think my is 6 quarts.
Thank you!
Hi Lisa,
You could easily double it in your 6qt crockpot. 🙂 Enjoy!!
Help please? I don’t have a crackpot or a pressure cooker. How can I make this in big pot on stove? Thank you!
Absolutely! I’d bake or boil your chicken first, shred it, and then just combine everything else. Good luck!