Crock Pot Cream Cheese Chicken Chili Recipe

When you’re craving something warm, creamy, and packed with flavor, nothing beats a bowl of Crock Pot Cream Cheese Chicken Chili. This hearty chili is a comforting, slow-cooked meal perfect for busy weeknights or lazy weekends.

The combination of tender chicken, beans, corn, and a rich, creamy broth makes this dish a family favorite. And the best part? It’s all made in the crock pot, so you can set it and forget it!

In this recipe, we’ll walk you through the simple steps to make this creamy chili from scratch. Let’s get started!

Step-by-Step Instructions

Step 1: Prepare the Crock Pot

Start by spraying your crock pot with non-stick cooking spray or lightly greasing the insert. This will help prevent the chili from sticking as it cooks.

Step 2: Layer the Ingredients

1. Place the Chicken Breasts: Lay the chicken breasts at the bottom of the crock pot.
2. Add the Beans and Corn: Pour the drained black beans, kidney beans, and corn over the chicken.
3. Add the Diced Tomatoes: Pour the entire can of diced tomatoes (with green chilies) over the beans and corn.
4. Sprinkle the Seasoning: Evenly sprinkle the ranch seasoning mix, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the top.

Step 3: Add the Liquid and Cook

1. Add Chicken Broth: Pour the chicken broth over the entire mixture to give it a rich base.
2. Set the Crock Pot: Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking will allow the chicken to become tender and flavorful.

Step 4: Shred the Chicken

1. Shred the Chicken: Once the chicken is fully cooked and tender, remove the breasts from the crock pot and shred them with two forks. The chicken should easily fall apart.
2. Return the Chicken: Add the shredded chicken back into the crock pot and stir to combine it with the beans, corn, and spices.

Step 5: Add the Cream Cheese

1. Add Cream Cheese: Cube the softened cream cheese and place it on top of the chili. Cover the crock pot and let it sit for an additional 20-30 minutes until the cream cheese has melted.
2. Stir Until Creamy: Once melted, stir the cream cheese into the chili until everything is creamy and well combined.

Step 6: Serve

1. Serve Hot: Ladle the creamy chicken chili into bowls and serve hot.
2. Add Toppings: Top with shredded cheese, chopped cilantro, or a dollop of sour cream. You can also serve with tortilla chips or cornbread for a perfect finishing touch.

Tips for the Best Cream Cheese Chicken Chili

Use Fresh Ingredients

While canned beans and corn make this recipe quick and easy, using fresh corn and home-cooked beans can add an extra layer of freshness and texture to the dish.

Spice it Up

For those who love their chili spicy, feel free to add diced jalapeños, a dash of cayenne pepper, or a splash of hot sauce to the crock pot before cooking.

Make it Ahead of Time

This chili tastes even better the next day as the flavors continue to meld. You can make a large batch and store leftovers in the refrigerator for up to 3 days. It also freezes beautifully!

Use a Mix of Beans

If you’re not a fan of black beans or kidney beans, feel free to substitute them with pinto beans, white beans, or even chickpeas. The key is to use hearty beans that hold up well in the slow cooker.

Variations on Cream Cheese Chicken Chili

Low-Carb Version

If you’re looking to cut carbs, swap the beans for chopped zucchini or cauliflower rice. The chili will still be creamy and flavorful but lower in carbs.

Vegetarian Cream Cheese Chili

To make this dish vegetarian, simply omit the chicken and substitute with extra beans or diced sweet potatoes. You can also use vegetable broth instead of chicken broth for a fully vegetarian version.

Add More Veggies

Enhance the nutritional content of this chili by adding diced bell peppers, carrots, or spinach. These vegetables blend well with the creamy base and add a pop of color.

Serve as a Dip

For a party or gathering, serve this chili as a dip with tortilla chips or crusty bread. It’s creamy, cheesy, and packed with flavor—perfect for sharing!

Serving Suggestions

With Tortilla Chips

Tortilla chips add the perfect crunch to this creamy chili. Serve them on the side or crumble them on top for a crispy texture.

Over Rice

For a more filling meal, serve the chili over a bed of rice. The rice will soak up the creamy sauce, making every bite deliciously rich.

With Cornbread

Cornbread is a classic side for chili, and it pairs beautifully with this creamy chicken version. The sweetness of the cornbread balances the savory chili flavors.

As a Burrito Filling

Use leftovers to fill burritos or tacos. Simply wrap the chili in a warm tortilla, top with cheese and salsa, and you have a quick and easy meal.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just add them directly to the crock pot, but keep in mind that you may need to increase the cooking time by about an hour.

Can I make this chili on the stovetop instead of a crock pot?

Absolutely! To make this on the stovetop, follow the same steps but cook everything in a large pot over medium heat. Once the chicken is cooked through, shred it, and add it back to the pot. Simmer until the cream cheese is fully melted and combined.

How can I thicken my chili if it’s too watery?

If your chili is too watery, you can let it cook uncovered for the last 30 minutes to allow some of the liquid to evaporate. Alternatively, mix a tablespoon of cornstarch with water and stir it into the chili to thicken it.

Can I make this chili dairy-free?

Yes, you can make this dairy-free by using a dairy-free cream cheese substitute. Many brands offer plant-based cream cheeses that melt just like the real thing.

What’s the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat the chili in a pot on the stovetop or in the microwave until heated through.

Yield: 6

Crock Pot Cream Cheese Chicken Chili Recipe

Print

When you're craving something warm, creamy, and packed with flavor, nothing beats a bowl of Crock Pot Cream Cheese Chicken Chili. This hearty chili is a comforting, slow-cooked meal perfect for busy weeknights or lazy weekends. The combination of tender chicken, beans, corn, and a rich, creamy broth makes this dish a family favorite. And the best part? It's all made in the crock pot, so you can set it and forget it!

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans (drained and rinsed)
• 1 can (15 oz) corn kernels (drained)
• 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies, undrained)
• 1 packet (1 oz) ranch seasoning mix
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 block (8 oz) cream cheese
• 1 cup chicken broth

Instructions

1. Add Ingredients to Crock Pot Place the chicken breasts in the bottom of your crock pot. Add the black beans, corn, and Rotel tomatoes on top. Sprinkle the ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, paprika, salt, and pepper over the ingredients.
2. Add Chicken Broth Pour the chicken broth over everything, then place the block of cream cheese on top (do not stir).
3. Cook the Chili Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken Once the chicken is done, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot and stir everything together until the cream cheese is fully incorporated and the chili is creamy.
5. Serve Ladle the creamy chicken chili into bowls and serve with toppings such as shredded cheese, sliced green onions, cilantro, sour cream, or tortilla chips.

Notes

Make it spicier: Add 1 diced jalapeño or 1/2 teaspoon cayenne pepper if you like extra heat.

Leftovers: Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Serve with: This chili pairs well with cornbread, rice, or tortilla chips.