Crockpot Chicken Chili – The Ultimate Fall Comfort Dinner

🍂 Crockpot Chicken Chili – The Ultimate Fall Comfort Dinner

There’s nothing better than coming home to the smell of a slow-cooked meal, especially one that’s comforting, flavorful, and requires almost no effort.
This Crockpot Chicken Chili is a NestMade favorite: creamy, cozy, and packed with lean protein and fiber.
Just toss everything in the crockpot, and dinner is ready when you are.

🛒 Ingredients

Serves 4–6

• 2 lbs boneless, skinless chicken breasts
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (10 oz) can Rotel or diced tomatoes with green chiles
• 1 (8 oz) block cream cheese
• 1 packet ranch seasoning mix
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp paprika
• Salt & pepper to taste
• ½ cup water or chicken broth

Optional toppings: shredded cheese, avocado slices, green onion, tortilla strips

👩‍🍳 Step-by-Step Directions

1. Add Ingredients: Place chicken breasts in the crockpot, then layer on beans, corn, and Rotel.
   Sprinkle all seasoning evenly over the top, add water or broth, and place the cream cheese block on top.
2. Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
3. Shred: Remove chicken, shred with two forks, and return to the crockpot. Stir until creamy and well mixed.
4. Serve: Spoon into bowls and top with your favorite garnishes.

🍽️ Serving Tips

• Pair with cornbread, crackers, or a simple green salad.
• Freeze leftovers for up to 3 months in airtight containers.
• Swap black beans for pinto beans for a different flavor.

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