Crock Pot Cream Cheese Chicken Chili Recipe

This Crock Pot Cream Cheese Chicken Chili Recipe is the ultimate comfort food for busy days. With minimal prep and just a handful of ingredients, this creamy, flavorful chili will become a family favorite.

Tender chicken, savory beans, and a hint of spice come together in a luscious, cream cheese-infused broth, making it a perfect dinner for any night of the week. Just set it and forget it!

Kitchen Equipment Needed

• Slow cooker
• Measuring cups and spoons
• Wooden spoon
• Forks for shredding the chicken

Ingredients Overview

• Chicken Breasts: Boneless and skinless, they cook perfectly tender and shred easily in the chili.
• Beans: A mix of black beans and white beans adds hearty texture and protein.
• Corn: Sweet corn balances the savory spices.
• Rotel: A can of diced tomatoes and green chilies adds zest and a touch of heat.
• Seasoning: A simple blend of ranch seasoning and chili powder enhances the flavor.
• Cream Cheese: The secret to the chili’s creamy texture and rich taste.

Ingredients

• 2–3 boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can white beans (like cannellini or Great Northern), drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies)
• 1 packet ranch seasoning mix
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika (optional)
• 1/2 tsp garlic powder
• 8 oz cream cheese, softened and cubed
• 1 cup chicken broth

Step-by-Step Instructions

1. Prepare the Slow Cooker:
   Place the chicken breasts in the bottom of the crockpot.
2. Add the Ingredients:
   Layer the black beans, white beans, corn, and Rotel over the chicken. Sprinkle the ranch seasoning, chili powder, cumin, smoked paprika (if using), and garlic powder on top. Pour in the chicken broth.
3. Add the Cream Cheese:
   Place the cubed cream cheese on top of the other ingredients.
4. Cook the Chili:
   Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is fully cooked and tender.
5. Shred the Chicken:
   Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot. Stir everything together until the cream cheese is fully incorporated.
6. Serve and Enjoy:
   Ladle the chili into bowls and serve with your favorite toppings.

Recipe Tips

• Adjust the Heat: For a spicier chili, add a pinch of cayenne pepper or diced jalapeños.
• Substitute Ingredients: Use Greek yogurt or sour cream in place of cream cheese for a tangier version.
• Thicker Chili: If you prefer a thicker consistency, mash some of the beans before adding them to the slow cooker.

What to Serve With This Recipe

• Toppings: Shredded cheese, diced avocado, green onions, fresh cilantro, or a dollop of sour cream.
• Side Dishes: Serve with tortilla chips, cornbread, or a warm slice of crusty bread.
• Drinks: A glass of sweet tea or lemonade pairs wonderfully with the chili’s creamy richness.

Frequently Asked Questions

Can I use frozen chicken?
Yes, frozen chicken works fine, but it may require additional cooking time. Ensure the chicken reaches an internal temperature of 165°F.

Can I make this recipe dairy-free?
To make it dairy-free, substitute the cream cheese with a plant-based cream cheese alternative or coconut cream.

Can I freeze leftovers?
Absolutely! Let the chili cool completely, then store it in airtight containers or freezer bags for up to 3 months.

Serving Suggestions

This Crock Pot Cream Cheese Chicken Chili is perfect for cozy dinners, game-day gatherings, or meal prep. Customize it with your favorite toppings and serve it with tortilla chips for scooping or cornbread for a classic Southern pairing. Enjoy the creamy, hearty goodness!