Short Description
Crock Pot cream cheese chicken chili is a rich, creamy, and flavorful dish made with tender shredded chicken, beans, corn, and a deliciously seasoned broth. This easy slow cooker recipe is perfect for a cozy dinner, meal prep, or game day!
Why You’ll Love This Recipe
- Set-it-and-forget-it – Just dump the ingredients in the slow cooker and let it do the work.
- Creamy and comforting – A smooth, cheesy texture with bold chili flavors.
- Perfect for busy nights – Requires minimal prep and no hands-on cooking.
- Great for meal prep – Stores and reheats beautifully.
- Easily customizable – Adjust the spice level or add extra toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Canned diced tomatoes with green chilies (like Rotel)
- Canned black beans (drained and rinsed)
- Canned corn (drained)
- Cream cheese (cubed)
- Chicken broth
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Paprika
- Salt and pepper
Optional Add-Ins:
- Green chilies (for extra spice)
- Jalapeños (for heat)
- Shredded cheddar cheese (for extra cheesiness)
- Fresh cilantro (for garnish)
Directions
- Assemble ingredients – Place chicken, tomatoes, beans, corn, broth, and seasonings into the crock pot. Stir gently.
- Slow cook – Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken – Once cooked, shred the chicken with two forks and mix it back into the chili.
- Add cream cheese – Stir in cubed cream cheese and let it melt for about 10-15 minutes, then mix until smooth.
- Serve and enjoy – Ladle into bowls and top with shredded cheese, sour cream, avocado, or tortilla chips.
Servings and Timing
- Servings: 6-8
- Prep time: 5 minutes
- Cook time: 6-8 hours (low) or 3-4 hours (high)
- Total time: 6+ hours
Variations
- Spicy version – Add extra chili powder, cayenne, or diced jalapeños.
- Low-carb/keto – Skip the beans and corn, and use extra chicken.
- Dairy-free option – Use dairy-free cream cheese or coconut cream.
- Extra protein – Stir in cooked quinoa or additional beans.
- Chunky version – Add chopped bell peppers or zucchini.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm in a pot over medium heat or microwave for 1-2 minutes.
FAQs
Can I use frozen chicken?
Yes! Just increase the cooking time by 1-2 hours.
What’s the best way to make this spicier?
Use hot Rotel, extra chili powder, or diced jalapeños.
Can I use a different type of bean?
Yes! Pinto beans or kidney beans work well.
How do I make it thicker?
Use less broth or let it simmer uncovered for 10-15 minutes before serving.
Can I use rotisserie chicken?
Yes! Add it in the last 30 minutes, since it’s already cooked.
What toppings go well with this chili?
Sour cream, shredded cheese, avocado, cilantro, tortilla chips, or lime wedges.
Can I make this in an Instant Pot?
Yes! Pressure cook on high for 15 minutes, then shred the chicken and stir in cream cheese.
Can I double the recipe?
Yes! Use a 6-quart or larger crockpot to fit extra ingredients.
Is this chili gluten-free?
Yes! Just ensure that all canned ingredients are certified gluten-free.
Can I make this ahead of time?
Yes! Assemble ingredients in the crockpot insert and refrigerate overnight. Cook when ready.
Conclusion
Crock Pot cream cheese chicken chili is a creamy, flavorful, and comforting dish that’s perfect for busy nights. Whether you’re feeding a crowd or meal prepping for the week, this easy slow cooker recipe is sure to be a hit. Try it today and enjoy a bowl of warm, cheesy goodness!
Print
Crock Pot Cream Cheese Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Description
This Crock Pot Cream Cheese Chicken Chili is a creamy, comforting, and flavorful slow cooker meal. Made with tender shredded chicken, beans, corn, and a rich cream cheese-infused broth, it’s an easy, dump-and-go dinner perfect for busy weeknights!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 (8 oz) package cream cheese, cubed
- 1 cup chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Optional Toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced jalapeños
- Chopped cilantro
- Tortilla chips or crackers
Instructions
Step 1: Assemble Ingredients in Crock Pot
- Place chicken breasts in the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes with green chilies, chicken broth, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Stir slightly to combine.
Step 2: Cook the Chili
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender.
Step 3: Shred the Chicken & Add Cream Cheese
- Remove the cooked chicken breasts, shred them with two forks, and return them to the crock pot.
- Add cubed cream cheese and stir until melted and creamy. Cook for another 15 minutes.
Step 4: Serve & Enjoy
- Ladle into bowls and top with cheese, sour cream, jalapeños, or tortilla chips. Enjoy warm!
Notes
- Spicy Option: Add ½ tsp cayenne pepper or 1 chopped jalapeño.
- Thicker Chili: Stir in ½ cup shredded cheese or 1 tbsp cornstarch mixed with water.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Vegetarian Option: Replace chicken with extra beans or lentils, and use vegetable broth.