Creamy Crockpot Cream Cheese Chicken Chili

This Cream Cheese Chicken Chili is the perfect blend of flavors and textures, making it an ideal dish for busy weeknights or cozy gatherings. The creamy goodness from the cream cheese melds beautifully with the spices and ingredients, creating a comforting chili that your family will love. Plus, it’s incredibly easy to make in a crockpot!

Ingredients:

  • 2 boneless, skinless chicken breasts (fresh or frozen for convenience)
  • 1 (15-ounce) can black beans, drained and rinsed (for added protein and fiber)
  • 1 (15-ounce) can corn, drained (sweet corn adds a nice crunch)
  • 1 (10-ounce) can Rotel (diced tomatoes with green chilies) (for a kick of heat)
  • 1 (1-ounce) packet ranch seasoning mix (adds a creamy, zesty flavor)
  • 1 teaspoon ground cumin (for warmth)
  • 1 teaspoon chili powder (for a bit of spice)
  • 1 teaspoon onion powder (for depth)
  • 1 teaspoon garlic powder (for aromatic flavor)
  • 1 (8-ounce) block cream cheese (the star of the show!)
  • 1/2 cup chicken broth (optional, for desired consistency)

Instructions:

  1. Layer the Ingredients: Begin by placing the chicken breasts at the bottom of the crockpot. This ensures they cook evenly and absorb all the delicious flavors.

  1. Add the Beans and Veggies: Next, add the drained black beans, corn, and the can of Rotel (including the juice). The juice from the Rotel adds extra flavor and moisture to the chili.
  2. Season to Perfection: Sprinkle the ranch seasoning mix over the ingredients. Then add the cumin, chili powder, onion powder, and garlic powder. These spices will infuse the chili with rich flavors as it cooks.

  1. Creamy Touch: Place the block of cream cheese directly on top of the seasoned ingredients. It will melt beautifully while cooking, creating a creamy base for the chili.
  2. Set and Forget: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. If you’re using frozen chicken, you may need to add an hour to the cooking time.

  1. Shred the Chicken: About 30 minutes before you’re ready to serve, carefully remove the chicken breasts using tongs. Shred the chicken with two forks—it’s okay if it’s still a little pink, as it will continue to cook once returned to the pot.
  2. Mix It All Together: Return the shredded chicken to the crockpot and stir everything together until well combined. The cream cheese should have melted, creating a luscious, creamy texture.

  1. Adjust Consistency: If you prefer a thinner chili, gradually stir in up to 1/2 cup of chicken broth until you reach your desired consistency. This step is especially useful if you like a soupier chili.
  2. Serve and Enjoy: Ladle the chili into bowls and serve hot. Consider offering optional toppings such as shredded cheese, chopped cilantro, diced avocado, tortilla chips, or a dollop of sour cream for added flavor and texture.

Cooking Tips:

  • Make It Spicy: If you like extra heat, consider adding sliced jalapeños or a dash of hot sauce to the mix.
  • Add More Veggies: Feel free to incorporate additional vegetables such as bell peppers, zucchini, or spinach for added nutrition.
  • Meal Prep: This chili freezes well! Make a double batch and store leftovers in airtight containers for quick meals later.


This Cream Cheese Chicken Chili is not just a meal; it’s a warm hug in a bowl! Perfect for any occasion, it brings comfort and satisfaction with every bite. Enjoy your creamy, flavorful creation!

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