Throw this Crock Pot Cream Cheese Chicken Chili recipe into your slow cooker in the morning and you’ll have a delicious chili at dinnertime your whole family will love!
You will love this easy Crock Pot Cream Cheese Chicken Chili recipe! My family’s favorite creamy chili!
I LOVE this recipe. Not only is it extremely easy but it is SOOOOO good! One of my favorite meals to eat, especially on a cold night. Or even on a warm one. Doesn’t matter, this stuff is good. You can eat it by itself or with tortilla chips like my family likes. YUM!
When the weather starts to cool down, I love making a huge crock pot full of this Crock Pot Cream Cheese Chicken Chili for dinner. It’s one of those dishes that everyone in my family likes. It’s definitely a crowd pleaser! I’ve also made this Cream Cheese Chicken Chili for potlucks and chili cook-offs. It’s always a hit!
Since I have a big family, I like to double this recipe. It makes the best leftovers and even freezes well, too.
Easy Crock Pot Cream Cheese Chicken Chili
- 1 15- oz. can black beans
- 1 15.25- oz. can corn undrained
- 1 10- oz. can Rotel tomatoes undrained
- 1 package ranch dressing mix
- 1 tsp. cumin
- 1 Tbsp. chili powder
- 1 tsp. onion powder
- 1 8- oz package light cream cheese
- 2 chicken breasts
- Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
- Top with seasonings and ranch dressing mix. Stir together.
- Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
- After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!
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Molly H says
This looks delish! Just pinned 2 of your yummy soup recipes!
can you cook it on high for 3-4 hrs?
Kimberly Bollinger says
I just Made this chili, it is awesome!! I cut my chicken in half and cooked on high for just over 3 hours. I also added 1/2 of a chopped onion and one clove of fresh grated garlic. Remember your chickens internal temp should reach 165 degrees.
Thanks for sharing this recipe!!
Kateka Goodman says
Hi! I just wanted you to know that I made this recipe tonight for my church Halloween chili cook off and won first place! They told me I won first by a landslide too. Thanks for the amazing recipe!
Katie Feulner says
I have frozen, grilled chicken breasts. They should work just as well, don’t you think? I probably won’t need the 6-8 hours in this case. Thoughts?
Frozen pre-grilled chicken breasts should work just fine! I would say maybe three hours on low? Let me know what you think! We love this chili!
Katie Feulner says
Well the chicken worked out great. But 1 TBS. of chili powder was SO spicy! I added some sour cream and a little bit of skim milk to tone it down. But it was super delicious otherwise! THANKS!
Oh seriously? Bummer it was too spicy! I think I’ve been married to my spice-loving husband for too long, haha! Sorry about that! Glad it was delicious otherwise! I hope you’ll try some more recipes on my blog! 🙂
I’m sure it wasn’t the chili powder that made it spicy. I’m guessing it was the Rotel tomatoes. They are very spicy. ??
This is very true! I think you can get mild ones though…
All i have are chicken tenderloins… how long should it take? (if it would even work) haha
Hi Johanna! I would say, use four or five chicken tenderloins and it will probably take the same amount of time in the crock pot. Super easy and delish! Enjoy!
is it possible to replace the rotel for something else?
I bet you could try a can of regular diced tomatoes instead of Rotel! You might need to adjust the seasonings though…
Cheryl Foster says
Regular diced tomatoes plus 4-oz cans of diced green chilies (they vary in heat). Same as Ro-tel.
Do you know what the serving size is and how many this serves?
Hi Ashley! It makes about 4 servings, probably about 1.5 cups each. I’m not exactly sure since I usually double it. It also depends on how large your chicken breasts are, etc. I hope this helps!
Can i substitute the ranch seasoning with something else? The hubby HATES ranch lol i know super weird!! But this looks sooo good and wanna make it!
Hi Kaley! You can use taco seasoning mix instead if the hubby is okay with that? Maybe a low sodium, mild taco seasoning. The cream cheese really cuts any heat but just in case. Let me know if you try it. You can honestly just leave the ranch seasoning out and not add anything else if that’s preferable, too. I hope this helps!
Sarah Dice says
I made this on the stovetop. I browned and cooked the chicken breasts in olive oil until done. Then, removed them and added an onion. Sauteed until translucent and added in some minced garlic. While the onion was sauteeing, I shredded the chicken. Added the chicken and all other ingredients back in. I also added about 4 ounces of Velveeta. Simmered and stirred for about 20 minutes. Delicious!!
That sounds like an awesome version of this! Thanks for sharing!
When doubling do you use two ranch packet and are the ropes the 10 oz or 14.5 oz? Plan to make this for a Halloween party. My mouth has been watering since I found this recipe!
Hi Matt! I used 10-oz but 14-oz works just fine, too! Yes, I use two ranch packets when doubling. I hope you like it!
If I cut the chicken will that cut my cooking time? The chicken is also defrosted already. I was also wondering how many servings this makes. Thank you
I think if you did cut up the chicken it probably wouldn’t take as long to cook in the crock pot. It makes about 4-6 servings. I hope you’ll try it – it’s one of my favorites!
Hi, I made this recipe last week and it was such a big hit my husband is requesting I make it again today! I’m going to double the recipe this time, do I need to cook it longer? Thanks!
I’ve doubled it almost every time I’ve made it and haven’t found the need to change the cook time. It is SO GOOD! One of my family’s favorites! Thanks for commenting!
ELENA NAVA says
Ive made this so many times it is so delicious. Thanks for the recipe
I made it on the stove top tonight. My husband loved it. The only difference was that I used a large can of chicken breast meat and added a little chicken broth because I drained all of the can goods. We ate it with corn chips. Will make it again.
So happy you liked it!! Thanks for the comment, Sherry!
I pinned this on Pinterest a few days ago and got around to making it and it was delicious! I cooked it for 3 hrs on high versus 6 hrs on low and it turned out great. I think I may add some chicken broth next time to add a little more liquid but this recipe is so simple and good! Thanks for sharing!
So happy you liked it, Kate! Thanks so much!
Michelle Clark says
Delicious and so easy — my two favorite things!
Absolutely delicious! Super easy especially as a college kid. I just throw the ingredients in and when I come home from classes dinner’s ready! I made this recipe for a guy I really liked on our first date… and now we’re married! Coincidence? I think not 😉
Annie I love your comment so much. I’m also a college student and it great. But that’s so sweet that y’all are married now! I guess I know what to make for my next first date;)
Easy peasy! Always delish. Double the recipe. Mmmmmm good leftovers.
I made this chili tonight pretty much like you wrote it down. I only added chicken stock to make it a little thinner and I didn’t add quite the amount of cream cheese. I added some leftover chicken that had a bbq rub on it and cooked it on the stove, then transferred it to the crock pot. And guess what? I won a chili cookoff with it!!!!!!!!!! Everyone just loved it. I have had three people tell me they have to have the recipe now.
Nancy Botwin says
It’s true! It’s true! I double it too and mix all vegies with seasonings in a large bowl then adding on top of the chic. I drain most of the liquid from the corn. Perfect consistency! Yummmmmm – Enjoyed for days 🙂
WOW!!!! This is for sure my new favorite. It is soooo good I feel like I’m cheating on my diet. I will for sure be doubling this next time.
Is the cooking time for thawed chicken or frozen chicken?
It’s for thawed chicken, Kaitlyn. 🙂
I’m wondering if this can be made in an instant pot and what the cooking time would be?
Hi! I haven’t tried this in the instant pot but I’m betting it would definitely work! I’ll give it a try soon and let you know the cook time.
What size cans are we to use?
Hi Jessica! Sorry about that! I updated the post and added the can sizes. Thanks!
I’ve been making this for YEARS! I add more to it but wow! Never saw a complete recipe until now but it is one of the BEST “chili’s” ever! My fiancé calls it Bomb Crockpot Chicken, because it is!!
It’s the very best ever!!!!
Trying it at this moment! One more hour until it’s ready. What do you add to it?!
Silly question – you put full chicken breast in, and then you pull it out and shred it after cooking? Just bought everything to make this for dinner tomorrow. Can’t wait!
Hi! Yes, you take the chicken out and shred it. Thank you for bringing that to my attention. I just updated the recipe. You are going to love it! Enjoy!!
I won’t tell any of “the guys” that I use pinterest, but it’s so helpful to me, because I prepare dinner most of the time. This is the first recipe I saved, because I loved it, and felt I should comment. Thank you!
LOL! I’m so happy you liked it! Thanks for the nice comment!
Hi I’m cooking this dish now. Is this recipe for frozen chicken? If so how long should I cook for chicken that isn’t frozen?
The chicken breasts aren’t frozen for this recipe so just cook per the directions. Thanks!
This was absolutely delicious!! I made a side of Spanish rice and the kids served it on top. Thanks!!
Yay! I’m glad you liked it!
CARissa Clifford says
So yummy! Made this chili for a chili contest and won! Hands down best chili there! Made it exact but added a little El Pato ( In the yellow can) for spice.
Say WHAT?!! That is awesome!!! So thrilled you liked it and won! Congrats!
What, pray tell, is El Pato??? I’ve been cooking for 55 years and that’s one I’be never heard of before! I cook a lot of different ethnicities but that one I haven’t come across! I do plan on trying this chili though! I will have to calm the heat down some as I have 5 ulcers I have to baby but I do love a good bowl of chili as log as it doesn’t try to melt it’s way out of my yummy! I’m hoping the cream cheese will keep the heat down a bit!
Hi Linda! El Pato is a Mexican Hot Style Tomato Sauce. I would say stay away if you have ulcers! Make this as is and you will love it!
Just finished feeding this to my skeptical family and it was a HUGE hit!!! I doubled it and it came out perfect. Wouldn’t change a thing! Thank you for the recipe!
Woohoo! I’m so happy you and your family liked it!!
I accidentally used canned cream corn will that mess up the recipe?
I don’t think that will mess it up! I bet the creamed corn will be a nice addition. Let me know how it turns out!
Ashley P. says
Can you put this altogether the night and store it in the refrigerator until you’re ready to make the next day?
I’m sure it would be fine to make it ahead!
I do those almost everytime I make it and it turns out great.
Johnie naney says
Hi Jen……Ref yur” Easy Crock Pot Chicken Chili”.. Saying it’s good when it’s cold weather. Well,
I live up here in Truckee, Ca. Lake Tahoe, and it’s cold. Question, when doubling recipe
do U also double the Ranch Dressing?
I follow yur page and Yummy’s. Enjoy Mucho. xo
Hi! Yes, I double the ranch packet but I think it has enough flavor if you just added one. Hope this helps!
I am excited to make he cream cheese chicken chili in the Crock-Pot, however, do I put the chicken at the bottom of the Crock-Pot uncooked or cooked?
Hi Leigh! The chicken should be uncooked. Enjoy!
Can this be made on the stovetop?
Hi Tracey! I personally have only made this in the crock pot. I bet if you used a cooked rotisserie chicken (with all the chicken shredded off) instead of raw chicken breasts, this would cook up amazing on the stovetop!
So simple and delicious! I had cooked chicken breasts on hand so I used those and added 1/2 cup of chicken broth. Will definitely make this one again!
So happy to hear that! Thanks Jill!
Nancy cammack says
Really, really good! Even hit the spot with my picky eaters.
So glad to hear it! Thank you!
This looks so good… I’m going to make it tonight but I was wondering if I can use thighs and breasts and if I can use a different bean we are not crazy about black beans…thank you in advance.
I’ve never tried thighs but I’m sure it would come out great! As for another bean, you could try pinto in place of the black beans! Let me know if you try it!
Love the chicken chili! So creamy and tender!
I’m so glad you liked it!
This was delicious! My whole family loved it! Easy and awesome! Im making a big crock full for the staff and faculty ag my kids school for a teacher appreciation lunch! Thanks for this amazing recipe!
Great news!! Thank you so much for sharing! Glad it was a hit!
Do you need to add any liquid to this? Chicken stock or water?
Nope. With the undrained corn and tomatoes and just the condensation from the slow cooker, you don’t need anything extra. Mind you, it’s thick like chili, not a broth soup. I hope you’ll try it! It’s really good!
Dona Calvert says
Made the Crockpot Cream Cheese Chicken Chili tonight. I made it stovetop however, using a can of chicken broth to cook the chicken in. This recipe is a keeper! I used my homemade Ranch Dressing mix (recipe off Pinterest) and about a teaspoon of dried cilantro added at the end. So good!
Hi. The cream cheese chicken chili sounds amazing. Are the chicken beasts cooked before you put them in the crock pot? Also, what size crock pot do you recommend for the recipe as is? Thank you!
Hi Kristy! The chicken breasts are raw when you put them into the slow cooker. I use a 6 quart slow cooker and double the recipe. I hope this helps!
When you double the recipe for the creamy chicken chili, do you double every ingredient?
Yes, I double every ingredient!
This was totally awesome but I did make a few changes. I always prefer fresh ingredients; i.e., fresh garlic instead of powder. I did add fresh chopped onion, green bell pepper, Serrano chili. I didn’t have the Ranch Dressing mix but I did have Knorr’s ‘Roasters seasoning for chicken’ and followed recipe instructions. This really was awesome.
I’m so happy you liked it, Susan!
How do you get yours so liquidy when you don’t have any liquid in the recipe? Mine was not creamy or liquidy at all. I did the recipe exactly as you wrote it so I’m confused as how they turned out so different.
Hi Cathy! Did you happen to leave the liquid from the canned corn and the rotel tomatoes? I’ve made this recipe so many times and I’ve never had an issue with not having adequate liquid. That being said, it is a chili not a soup so it is relatively thick and not soupy. Let me know if you have any more issues! I hope this helps!
I made this the other night, and there wasn’t enough juice to make it a chili. Any advice on what to add to make it for soup-like?! Thanks so much!
Hi Kyrsten! Did you leave the liquid from the corn and rotel tomatoes? That and leaving the lid on while it cooks should make it the adequate amount of liquid. I’ve made this recipe so many times and I’ve never had an issue. That being said, it is a chili not a soup so it is relatively thick and not soupy. I hope this helps!
Hii am going to try this chilli recipe tomorrow. Will let you know.
This is the best chicken chili!! I double the recipe every time. Super easy and tasty
Terri Andrews says
Absolutely delicious and so easy! My husband loved it. His favorite food is regular chili and he said he likes this better?
YAY!! So glad it’s husband approved!
Would chicken thighs work in place of chicken breasts for this recipe?? I want to make it so bad but all I have is chicken thighs.
Hi Tara! I haven’t tried it with chicken thighs but I’m sure it would be just fine! I hope you like it!!
I just made mine with chicken thighs and it was amazing! I actually sub all chicken breast recipes with thighs.
This is my second time making this. Both of my boys love it along with my husband and my parents. Even on a summer evening, that is just plain rainy and yucky, it is the perfect easy Sunday night dinner for me.
I’m thrilled you like it, Andrea!!
This was so good! Mine did not come out as watery which is great because my kids aren’t big on that. I didn’t have canned corn I had leftover corn on the cob that nobody liked because I bought a different brand and they weren’t sweet. I also used regular hunts diced tomatoes because that’s what I had and this was so good! Even my pickiest water loves it!!
Woohoo!! I love hearing that, Autumn! Thanks!
Hi! Going to try this recipe out tonight! Quick question though, I know the corn says undrained, but do I have to drain the Rotel or black beans? Thanks!
Hi Jocelyn! Drain and rinse the black beans but you don’t need to drain the corn or the Rotel. I hope that helps! It’s a great dinner recipe so I hope you like it!
Does the chicken have to be cooked THEN added to the crock pot?
Hi Louise! Nope! Just put the chicken in raw and it will cook and then you shred. I hope you enjoy it!
Okay this recipe is to die for and I had to double it this time because my husband couldn’t get enough. Delicious! But wanted to add if you haven’t tried, we add slices of fresh avocado to our bowls and it adds a brilliant flavor! Thanks for posting, one of our favorite meals now!
I love this! Thank you for commenting and letting me know you like it so much! Adding avocado is an awesome idea!
I’ve made this recipe at least 6 times. I follow the directions except I double everything. Instead of 2 cans of black beans I do one can black beans and one can white beans. (Only because that’s what I had in my cabinet the first time I made it.) My family loves this recipe! I use fire roasted Rotel and the chili powder the recipe calls for – the chili turns out mediumly spicy and is always a huge hit wherever I take it. Thank you for a great recipe!
I’m so happy you like it, Jenn! It’s definitely a family favorite at my house, too!
One of my family’s favorites except we add 4 oz of Velveeta cheese also.
Adding Velveeta is a great idea!! I’m so happy you like it!
Hi! I’ve made this tons of times it’s a huge hit at home. I’m making it for a potluck and was wondering how using cooked shredded chicken would change the cooking time?
Hi Krista! I haven’t used cooked chicken but I would guess it would heat through quickly. I would guess as soon as the cream cheese is softened and can be stirred in, and everything is heated through, you’d be good to go! Maybe high for 3 hours?
This was great and so easy. Even my picky eaters loved it. Will definitely be a regular in our house from now on.
I’m so glad you like it, Morgan!! My picky boys love it too!
I didn’t have time to do this in the crockpot by the time I found this recipe, but it looked so amazing, I decided to try it on the stove. I just boiled my chicken first and then put it in a bowl and shredded it with my mixer, then followed the recipe to a tee(I doubled it though). I’m a pretty good cook, but this recipe was absolutely amazing!!! My family could not get enough of this stuff, even my picky 12 year old daughter! We had leftovers and I didn’t think it could get any better but day 2 was even more delicious! Thank you for sharing!
Amanda!! Thank you so much for this comment! I really appreciate you trying it out and I love that you did it without the crock pot. So awesome! Thank you for sharing!
Did you add any broth to make it a little soupy or does the undrained cans even it out a bit?
Hi AshLee! The undrained cans evens it out and having the crock pot lid on for several hours adds a lot of moisture to it. It is seriously delicious!
This tastes very good. It is by far my favorite chicken chili recipe…and it’s easy to prepare. Tomorrow will be my third time making it in the last 2 months. It’s good for the colder weather too.
Thank you so much for this comment!!! I’m so glad you like it!
LOVE this chili … have made it multiple times and shared the recipe with all my friends!
Wondering though, do you think fat free cream cheese would work?
Thanks for letting me know your thoughts!
Hi Kelly! I use light cream cheese all the time in this recipe and it’s great! Give it a try next time! Glad you like it!
I made this tonight and mine was also too thick. But my chicken breasts were huge. And I think that is why mine was so thick. All could see was chicken. But it was great over egg noodles. Next time I will use only 1 chicken breast if they are the large ones.
BARBARA A PHILLIPS says
Added just a little water but overall everyone loved it. Had options top with cheese and sour cream.
I am so glad you liked it!!
Darcy Ferguson says
Do you know how much I should adjust the cook time if the only chicken I have available is canned precooked chicken?
Hi Darcy! I actually haven’t tried this with cooked chicken but I would say about low for 2-3 hours just to heat it through and soften the cream cheese.I hope this helps!
A HUGH hit!
I’m so glad you liked it, Diane!!
Al S says
Have you made this recipe for 3 pounds of chicken?
Hi Mercedez! I usually use about 3-4 pounds of chicken and just double the recipe since I have four hungry boys (2 of which are teenagers! They eat a lot!) It always comes out perfect! I hope you like it!
It is so amazing, I always have to double the recipe!! A family favorite
Thank you, Julie!!
Taryn Buman says
Phenomenal recipe! Will definitely make this a regular menu item in my household.
Brittany Pendleton says
This was amazing. I fed my whole large family and even the kids loved it. This will be a permanent recipe!
I am thrilled you liked it!! Thanks for the sweet comment! ❤️
I made this tonight, minus the corn, and topped with avocado and some crushed tortillas! It was delicious!
I’m so glad you liked it!!
I love this recipe! I serve it over rice.
This may have been asked… you have so many rave reviews it was hard to read them all! My kiddos are not bran fans, but they do like traditional chili (where all the ingredients are “dark” and the beans aren’t as noticeable..,, would it be okay to sub white beans, or would that make it too “mushy”? I know their consistency isn’t as strong.
Hi Rebekah! I think it would be totally fine to sub white or cannellini beans instead. I would say put all the ingredients into the crock pot except for the beans and then about one hour before it should be finished, add a drained can of white or cannellini beans to it and let it finish cooking. I think that would be delicious! Let me know how it turns out!
I only have 2 frozen chicken breasts to use. Wondering what the cook time would be? Thanks!
Hi Maureen! It should be good in 8 hours on low!
Hi there! Hoping to make this tonight in our instant pot. Do you have any recommendations on timing? It has a slow cooker option but it doesn’t release as much condensation as a typical crockpot so it can become too watery… Would love any insight you may have. Thanks!
Hi Ellika! I haven’t tried this in the instant pot yet but I have other readers that have and they say to set it for 35 minutes at high pressure, let it naturally release for 5 minutes, and then quick release. Then set it to saute, shred the chicken, and stir it all up. I hope that helps and you like it!!
Sam Williams says
I realized after I had added everything that I had used regular cream cheese instead of light. I also was following another recipe and added 1/2 cup of water. Do you think it will be ok?
YES!!! I love light cream cheese and adding some water is totally fine! Sorry I’m just getting to this message. How did it turn out?
This is the best recipe,love the flavor of the soup!
I’m so happy you liked it, Katy!!
Delicious! Will definitely make again!
This is delicious! I followed the recipe as is and it turned out perfect!
YAY!! I’m so happy you liked it!
Elana Brinkman says
I’m going to commit a sacrilege. I’m leaving beans out. I don’t like them. I going to try this this week. It sounds amazing
The entire family loved this meal!!! I doubled the ingredients. Thank you!
This was sooo good! I made it for my community and everyone loved it!
I’ve made this 3 or 4 times, and it’s one of my husbands favorites. I always double the recipe and I also add a can of rinsed and drained red kidney beans in, in addition to the black beans to give it an extra chili taste/texture. Serve with avocado on top and tortilla chips. Delish!
So easy and so delicious! I made it on the stovetop and added just a splash of chicken broth. Will definitely be making again!
Thank you Sara!! I’m so glad you liked it!
Hey Jen, going to try this today! I have member of the house who is dairy intolerant, have you ever tried to use dairy free cream cheese? Really looking forward to this one!
Hi Josh! I haven’t tried this recipe with dairy free cream cheese but I’m sure it will be yummy with it. You could probably even leave the cream cheese out of the recipe altogether and it would still be good. Let me know how it turns out!
Elly Hockin says
I have made this recipe several times and it DELICIOUS! Highly recommend and very Weight Watchers friendly. It also freezes extremely well; just microwave to reheat.
This has become a family favorite!
I made this the other day in a slow cooker. I was told by everyone that it’s a keeper. Thank you for a great meal..
Do you place raw chicken rinsed off in bottom of crockpot pot and then add the other ingredients and cook? I’m new to Crocpot meals. This sounds delicious.
Yes!! It’s so easy!
This was a delicious alternative to regular chili. Next time I will add an additional can of beans and 1/2 cup chicken broth. Thank you for filling our tummies on this cold rainy day!
Absolutely delicious and so easy!
So so good! I added a few things to make it exactly to my liking… 1/2 onion chopped, 1/2 can of diced jalapeños, a little extra chili powder, and 2 cups of shredded cheddar cheese mixed in right before serving
The absolute best chili I’ve ever made! I used chicken thighs and it was as creamy as ever! This will be on the dinner menu at least once a week at my house! Super delicious!!
I made this recipe for the first time tonight and followed recipe except I had a boneless porkloin I needed to use it turned out spectacular! Altought I cant call it ” Cream cheese chicken chili”! Lol
Thank you Rana!!!
Mary H. says
I make this ALL the time in my instant pot! I dump everything except the cream cheese in, plus 1c rice 1c chicken bone broth on top (not mixed in) 15 min high pressure. Then I shred the chicken and add the cream cheese at the end. My children LOVE IT! I use mild rotel because of them, but regular rotel makes it really goooood.
I made this just 2 weeks ago and it was so delicious and well received that I am making it again today and this time I’m making double! The first time I used a rotisserie chicken so I just had to cook it long enough to melt the cream cheese and warm everything up. This time I am using the fresh chicken breasts. I liked mine with a little grated Cheddar, sour cream and tortilla strips on top! Yummmm!
A new favorite. Did add a bit of chicken broth because I was afraid it would be dry. Delicious
We make this recipe in the crockpot all the time. If you’re on a time crunch, use pre-cooked canned chicken chunks. We also just use a taco seasoning pack and a ranch packet instead of the separate seasonings (seems to taste better to my family) Love this recipe though, so easy to make changes and make it your own! 🙂
I first discovered this recipe when a fellow mom brought me a big batch of it as a part of a meal train. I asked her for the recipe immediately! We have made this for several years, I have brought it to events, and EVERYONE loves it. People can’t believe how budget friendly it is, and how easy it is to prepare! I will never, ever stop making this recipe! Cannot recommend enough.
Robyn Knight says
This was absolutely scrumptious! It’s the best chicken chili I have ever had. It was a super hit with the family. It was so creamy and dreamy. Thank you for sharing this recipe!!
Rachel West says
I don’t ever leave comments on recipes I make. But I HAD to leave one on this recipe. I have been making this recipe for probably 5 years now and we make it all the time. It’s my husbands favorite dinner and the kids love it. We have made this for church dinners and for so many friends and family. Everyone has loved it and asked for the recipe when we make it for them. The only change I make is I use a little less chili powder because my kids think it’s spicy with the full amount, but otherwise everything else is the same. I am making it for my husbands work potluck (for ICU nurses) and I have made it for his coworkers at a previous job. It is definitely a crowd pleaser. It’s so easy and quick to throw together. I am tripling it today – usually I double it. Thank you for this recipe!
Ahhhh!!! You just made my day! Thank you so much for leaving this comment! I’m so happy you like this recipe!
Currently making this for dinner. It smells so yummy!! Can’t wait to taste it!