Hey y'all! If you love cozy comfort food that's creamy, flavorful, and absolutely effortless, you're going to fall in love with this Crock pot cream cheese chicken chili. It’s the ultimate set-it-and-forget-it meal—perfect for busy weeknights, laid-back weekends, or feeding a hungry crowd on game day. The velvety cream cheese blends right in, making every bite irresistibly rich and satisfying. Ready to whip up a hearty bowl of happiness? Let's get cooking!
Why You'll Love This Crock Pot Cream Cheese Chicken Chili
- Super easy prep—just toss everything in the Crock pot and go!
- Creamy, cheesy texture with a hint of heat for ultimate comfort.
- Perfect for meal prep—leftovers taste even better the next day.
- Versatile: serve it as a main dish, over rice, or with tortilla chips.
- Family-friendly and totally customizable for picky eaters.
Ingredients for Crock Pot Cream Cheese Chicken Chili
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can Rotel diced tomatoes with green chilies (undrained)
- 1 (8 oz) block cream cheese, softened
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low-sodium chicken broth
How to Make Crock Pot Cream Cheese Chicken Chili
Step 1: Layer Ingredients in the Crock Pot
Place chicken breasts in the bottom of your Crock pot. Pour in the corn, black beans, and Rotel tomatoes. Sprinkle ranch seasoning, cumin, chili powder, onion powder, garlic powder, salt, and pepper over the top. Add the chicken broth and stir gently.
Step 2: Add the Cream Cheese
Cut the cream cheese into large cubes and scatter them on top of the mixture. Do not stir—this allows the cream cheese to melt evenly during cooking.
Step 3: Slow Cook to Perfection
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shredded.
Step 4: Shred and Mix
Remove the chicken breasts, shred them with two forks, and return them to the Crock pot. Stir well to combine everything into a creamy, chili goodness. Let it cook for an additional 10-15 minutes with the lid off to thicken, if desired. Serve hot!
Notes for the Best Cream Cheese Chicken Chili
- You can use chicken thighs for extra juiciness—just make sure they're boneless and skinless.
- If your cream cheese is too cold, let it sit at room temperature for 20 minutes before adding to ensure smooth melting. For more on cream cheese handling, check out Simply Recipes' guide to cream cheese.
- Want more heat? Add a diced jalapeño or an extra can of green chilies.
Variations on Crock Pot Cream Cheese Chicken Chili
- Low-Carb: Swap out corn and beans for extra bell peppers and diced zucchini.
- Vegetarian: Skip the chicken and add two extra cans of beans, plus a diced red pepper.
- Spicy: Use hot Rotel and add 1 teaspoon of cayenne pepper.
Required Equipment for Cream Cheese Chicken Chili
- 6-quart Crock pot or slow cooker
- Cutting board and knife
- Can opener
- Measuring spoons
- Forks for shredding chicken
How to Store Crock Pot Cream Cheese Chicken Chili
Let the chili cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Serving Suggestions & Pairings
- Top with shredded cheddar, chopped cilantro, sliced jalapeños, or a dollop of sour cream.
- Serve over rice, quinoa, or with tortilla chips for extra crunch.
- Pair with warm cornbread or a fresh green salad for a balanced meal.
Pro Tips for Crock Pot Cream Cheese Chicken Chili
- For extra creamy chili, stir in a splash of heavy cream at the end of cooking. Learn more about thickening chili at Allrecipes.
- Use freshly shredded cheese for topping—it melts better than pre-shredded varieties.
- Double the recipe and freeze half for an easy weeknight dinner down the road. For freezing tips, visit EatRight.org.
FAQ: Crock Pot Cream Cheese Chicken Chili
- Can I use frozen chicken breasts?
- Yes, but add 1 extra hour to the cooking time on low to ensure they're fully cooked.
- How can I make this chili thicker?
- Let the chili cook uncovered for the last 20 minutes, or mash a few beans into the chili for extra thickness.
- Can I make this chili on the stovetop?
- Absolutely! Use a large Dutch oven, simmer on low for 30-40 minutes, and stir often until the chicken is cooked through and shreds easily.
Prep Time: 10 minutes
Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
Ingredients
- 2 large boneless skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 8 oz cream cheese, cubed
- ½ cup chicken broth
- Salt and pepper to taste
Instructions
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1Place the chicken breasts in the bottom of the crock pot.
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2Add black beans, corn, and diced tomatoes with green chilies over the chicken.
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3Sprinkle ranch seasoning, chili powder, cumin, onion powder, salt, and pepper over the ingredients.
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4Pour chicken broth around the edges and top with cubed cream cheese.
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5Cover and cook on low for 6 hours or until chicken is tender and cooked through.
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6Shred the chicken with two forks, stir everything together until creamy, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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