If you’re searching for a meal that’s creamy, comforting, and a breeze to throw together, look no further than Crockpot Cream Cheese Chicken Chili. This dish is a true weeknight hero: tender chicken, hearty beans, sweet corn, and a rich, zesty sauce all slow-cooked to perfection with a melt-in-your-mouth cream cheese finish. Whether you’re feeding a hungry family or just want leftovers to savor, this recipe brings bold flavors and cozy vibes to your table with minimal effort required.
Ingredients You’ll Need
The magic of Crockpot Cream Cheese Chicken Chili lies in its simple, pantry-friendly ingredients. Each one plays a unique role, from building the spicy, tangy base to ensuring every bite is packed with color, protein, and irresistible creaminess. Here’s what you’ll need and why:
- Chicken breasts: These become incredibly tender in the slow cooker and soak up all the delicious flavors.
- Black beans: For hearty texture and a boost of fiber, plus they hold up beautifully in chili.
- Corn: Adds a pop of sweetness and a burst of color that makes every bowl extra inviting.
- Rotel diced tomatoes with green chilies: Delivers a tangy, slightly spicy kick that brightens the whole dish.
- Ranch seasoning mix: Infuses the chili with herby, savory notes that pair perfectly with the creamy base.
- Chili powder: Adds gentle heat and classic chili flavor without overpowering the dish.
- Cumin: Brings a warm, earthy depth essential to any great chili.
- Onion powder: A quick way to layer in mellow onion flavor without chopping or tears.
- Garlic powder: Adds aromatic, savory undertones that round out the seasoning blend.
- Salt and pepper: Essential for enhancing all the other flavors—taste and adjust as you like.
- Cream cheese (block): The star of the show! This makes the chili luxuriously rich and silky-smooth.
- Chicken broth (optional): Perfect for thinning out the chili if you prefer a soupier consistency.
How to Make Crockpot Cream Cheese Chicken Chili
Step 1: Layer the Ingredients
Begin by placing your chicken breasts at the bottom of the crockpot. This helps them cook evenly and soak up all the delicious juices and flavors that will build as the chili cooks. Scatter the black beans, corn, and undrained Rotel tomatoes right over the chicken—no need to stir just yet!
Step 2: Add the Seasonings
Sprinkle the ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, salt, and pepper evenly over everything in the crockpot. This ensures every layer gets a little love and flavor, so you end up with a rich, balanced chili that’s never bland.
Step 3: Top with Cream Cheese
Place the block of cream cheese right on top of the pile of ingredients. Don’t worry about mixing it in—just let it sit there! As the Crockpot Cream Cheese Chicken Chili cooks, the cream cheese will soften and melt, ready to be stirred in at the end for that signature creamy finish.
Step 4: Slow Cook to Perfection
Pop the lid on and let your crockpot work its magic. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours if you’re short on time. The chicken will turn beautifully tender, and all the flavors will meld together into a thick, savory chili base.
Step 5: Shred and Stir
About 30 minutes before serving, carefully remove the chicken breasts and shred them using two forks. Return the juicy shreds to the crockpot and stir everything together, making sure the cream cheese is fully incorporated for a luscious, creamy texture. If the chili is too thick, stir in chicken broth a little at a time until it reaches your desired consistency. Let it all heat through, then it’s ready to serve!
How to Serve Crockpot Cream Cheese Chicken Chili
Garnishes
Take your Crockpot Cream Cheese Chicken Chili to the next level with a few simple garnishes. A sprinkle of shredded cheese, a dollop of sour cream, freshly chopped cilantro, or sliced jalapeños adds color, flavor, and a little extra excitement to every bowl. Crushed tortilla chips or a squeeze of lime are also fantastic finishing touches.
Side Dishes
This chili is hearty enough to stand on its own, but if you want to round out your meal, serve it alongside steamed rice, warm cornbread, or a crisp green salad. Tortilla chips are perfect for scooping up every creamy bite, and a side of roasted veggies can add even more color and nutrition.
Creative Ways to Present
For a fun twist, try serving Crockpot Cream Cheese Chicken Chili in bread bowls, over baked potatoes, or spooned onto nachos for a crowd-pleasing appetizer. It’s also delicious tucked into wraps or quesadillas for a next-day lunch that feels brand new.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Cream Cheese Chicken Chili stores wonderfully! Simply let the chili cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to four days, making it perfect for easy lunches or a quick dinner later in the week.
Freezing
If you want to plan even further ahead, this chili freezes beautifully. Portion cooled chili into freezer-safe containers or zip-top bags (lay them flat for easy stacking) and store for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat Crockpot Cream Cheese Chicken Chili, simply warm it in a saucepan over medium-low heat, stirring occasionally until hot and creamy. Add a splash of chicken broth if it seems too thick. You can also microwave individual servings—just cover loosely and heat in 30-second intervals, stirring in between, until steaming hot.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts, but keep in mind you may need to add an extra hour or so to the cooking time to ensure they cook through safely. Always check that the internal temperature reaches 165°F before shredding.
Is it possible to make Crockpot Cream Cheese Chicken Chili spicier?
Absolutely! For more heat, add diced jalapeños, a splash of your favorite hot sauce, or use spicy Rotel instead of the original. You can also increase the chili powder or add cayenne pepper to suit your taste.
Can I substitute the cream cheese with something lighter?
If you want a slightly lighter version, try using reduced-fat cream cheese (Neufchâtel) or even a dairy-free cream cheese alternative. The result will still be creamy and delicious, though the flavor may be a bit different.
What’s the best way to shred the chicken?
The easiest way is to remove the chicken breasts from the crockpot and use two forks to pull them apart. For a super-fast shortcut, you can also use a hand mixer or stand mixer to shred the chicken in seconds.
Can I double the recipe for a crowd?
Yes, Crockpot Cream Cheese Chicken Chili is perfect for feeding a group! Just double all the ingredients and make sure your slow cooker is large enough to handle the extra volume. Cooking time may increase slightly, so check for doneness before serving.
Final Thoughts
There’s truly nothing like a big bowl of Crockpot Cream Cheese Chicken Chili to warm you up and make dinner feel effortless. I hope you’re as excited as I am to give this cozy, flavor-packed recipe a try. Gather your ingredients, let your slow cooker do the work, and get ready for a meal that’s bound to become a favorite in your household!
Print
Crockpot Cream Cheese Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Crockpot Cream Cheese Chicken Chili is a creamy, flavorful slow cooker meal combining tender chicken breasts with black beans, corn, Rotel tomatoes, and a blend of spices. The addition of cream cheese creates a rich, comforting texture that’s perfect for an easy weeknight dinner or casual gathering. With minimal prep and hands-off cooking, this chili delivers hearty protein and satisfying warmth in every bite.
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel diced tomatoes with green chilies (do not drain)
- 8 oz cream cheese (block, not whipped)
- 1/2 cup chicken broth (optional, for thinner consistency)
Seasonings
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the crockpot: Place the chicken breasts at the bottom of the crockpot, providing a solid base for the chili.
- Add vegetables and seasoning: Layer the drained black beans, corn, and Rotel tomatoes with green chilies on top of the chicken, making sure not to drain the tomatoes. Sprinkle ranch seasoning, chili powder, cumin, onion powder, garlic powder, salt, and pepper evenly over the mixture for balanced flavor.
- Add cream cheese: Place the block of cream cheese directly on top of the layered ingredients without stirring, which allows it to melt throughout the cooking process.
- Cook the chili: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing flavors to meld and chicken to become tender.
- Shred the chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them with two forks, breaking the meat into bite-sized pieces.
- Incorporate shredded chicken and cream cheese: Return the shredded chicken to the crockpot and stir well until the cream cheese is fully melted and incorporated, creating a creamy texture.
- Adjust consistency: If the chili seems too thick, gradually add chicken broth, stirring until the desired consistency is reached. Allow it to heat through for the remaining cooking time.
- Serve: Serve the chili hot, optionally accompanied by tortilla chips, shredded cheese, or over rice for a more substantial meal.
Notes
- Use rotisserie chicken to reduce cooking time; add it during the last hour and adjust seasoning accordingly.
- For extra heat, add diced jalapeños or hot sauce.
- Serve with tortilla chips, shredded cheese, sour cream, or over rice to customize the dish.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 910mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 115mg
