Slow Cooker Southwest Chicken Chili

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(3 ratings)
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Creamy southwest chicken chili recipe made with corn, black beans and a zesty kick from RoTel

  • PAM® Original No-Stick Cooking Spray
  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (15.25 oz each) whole kernel corn, undrained
  • 1 pkg (1.0 oz each) Ranch dip mix
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 pkg (30 oz each) boneless skinless chicken breasts
  • 1 pkg (8 oz each) cream cheese
  • Chopped cilantro and avocado, optional
  1. Spray inside of 4-quart slow cooker with cooking spray. Place undrained tomatoes, beans, undrained corn, ranch mix, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with tomato mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken is tender.
  2. Pull chicken into shreds with 2 forks. Cut cream cheese into 8 pieces; stir into chili until melted and combined. Top each serving with cilantro and avocado, if desired.
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Nutrition Information
Calories: 331 View complete nutrition information
Reviews (3)

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Overall Rating

Kathleen April 15, 2017

All I can say is "WOW"! This is the best chicken chili ever! I followed the recipe exactly and it was so easy. My husband and I were amazed at how delicious it is!

NashvilleMom January 19, 2017

My family loved this! I threw a cup of minute rice in for the last hour which thickened it up more like a stew. I am going to try it again with ground beef instead of chicken.

Cynthia September 04, 2016

I loved it...I cut back on the hot but I thought it was great. Different