Cream cheese and ranch seasoning mix make this recipe for Crock-Pot Creamy Chicken Chili a smooth yet hardy variation on chili that the whole family will love!
Crock-Pot Creamy Chicken Chili
Chili is a staple dinner in our home. We eat chili in the cold fall and winter months probably about once every two weeks. But we don’t like to repeat the same dish too often. Thankfully I am a food blogger, double thankfully I am a slow cooker food blogger and triple thankfully chili is kind of one of those dishes when you think about slow cooker meals.
Needless to say, it makes my job as a mom feeding her family a little easier if everyone LOVES chili.
This chicken chili version has cream cheese to make it nice and creamy, ranch dressing mix (store bought or you can use homemade ranch dressing mix recipe to make it a little healthier). And then I used chicken instead of the traditional beef or pork that one would find in a more traditional chili recipe.
The advantage of using chicken (or turkey!) instead of say, ground beef is that you don’t have to pre-cook the chicken. Which is super nice when you need to get dinner in the slow cooker and run out the door, which let’s face is so many of our mornings.
You can even use frozen chicken in this recipe which is REALLY nice because I don’t always have time to thaw out chicken.
I decided to use black beans in this recipe simply because that is what I had on hand in my pantry, but feel free to use your favorite kind of beans. Kidney beans, navy beans, pinto beans…they all will work great.
Our family enjoyed this recipe so much that next time I plan on doubling the recipe so that we can have leftovers for lunch for a few days.