Get ready to discover your new favorite comfort food! This Crockpot Cream Cheese Chicken Chili is the ultimate one-pot wonder, delivering a rich, creamy, and incredibly flavorful meal with minimal effort. It’s the perfect “dump and go” recipe for busy weeknights when you’re craving something warm, hearty, and satisfying. Just toss everything in the slow cooker and come back to a perfectly cooked dinner that the whole family will love.
We’ve crafted this recipe to be as simple as possible without sacrificing any of the taste. The magic happens as the chicken becomes fall-apart tender and the cream cheese melts into the broth, creating a velvety, luxurious texture that sets it apart from any other chili you’ve ever had. It’s a game-changer for chili lovers!
Why This Crockpot Cream Cheese Chicken Chili is a Weeknight Winner
When it comes to easy dinners, this Crockpot Cream Cheese Chicken Chili recipe truly stands out. It’s a dish designed for modern, busy lives, combining convenience with gourmet flavor.
- Effortless Preparation: This is a true dump-and-go meal. You spend about 10 minutes prepping the ingredients, and the slow cooker does all the heavy lifting.
- Incredibly Creamy: The block of cream cheese is the secret weapon, melting into the chili during the last hour of cooking to create a silky, rich sauce that’s simply irresistible.
- Hearty and Satisfying: Packed with tender chicken, beans, and corn, this chili is a complete meal that will leave everyone feeling full and happy.
- Perfectly Customizable: It’s easy to adjust the spice level or add your favorite mix-ins. We’ll give you plenty of ideas to make it your own! For a different kind of cozy meal, you might also enjoy this hearty slow cooker ham and bean soup.
The Key Ingredients for Creamy Chicken Chili
The beauty of this recipe lies in its simple, accessible ingredients. You likely have many of these in your pantry already. Here’s what you’ll need to create this masterpiece.
For the Chili Base:
- Chicken Breasts: Boneless, skinless chicken breasts are ideal as they become incredibly tender and easy to shred.
- Cream Cheese: Use a full-fat block for the richest, creamiest texture. This is the star of the show!
- Diced Tomatoes with Green Chiles: A can of Rotel or similar adds a gentle heat and zesty tomato flavor.
- Black Beans & Pinto Beans: A classic chili combination that adds fiber and substance. Be sure to rinse and drain them well.
- Sweet Corn: Canned or frozen corn adds a pop of sweetness and texture.
- Chicken Broth: Use a low-sodium broth to better control the saltiness of the final dish.
- Yellow Onion & Garlic: These aromatics build the foundational layer of flavor.
Spices and Seasonings:
- Chili Powder, Cumin, and Smoked Paprika: The essential chili spice trio that provides warmth and smokiness.
- Dried Oregano: Adds a touch of earthy, herbaceous flavor.
- Salt & Black Pepper: To taste.
How to Make Crockpot Cream Cheese Chicken Chili (Step-by-Step)
Making this creamy chili couldn’t be easier. Just follow these simple steps for a perfect result every time. It’s a fuss-free process that delivers a truly delicious meal.
Step 1: Combine Ingredients in the Slow Cooker
Place the chicken breasts at the bottom of your crockpot. Pour the rinsed beans, corn, diced tomatoes with green chiles, chopped onion, and minced garlic over the chicken. In a small bowl, whisk together the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Sprinkle the spice mixture evenly over the ingredients in the crockpot. Finally, pour in the chicken broth.
Step 2: Slow Cook to Perfection
Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be fully cooked and tender enough to shred easily with a fork.
Step 3: Shred the Chicken
Once the cooking time is complete, carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
Step 4: Make It Creamy!
Cut the block of cream cheese into smaller cubes and add them to the chili. Stir everything together until the cream cheese is fully melted and incorporated, creating that signature creamy, velvety sauce. Let it cook for another 20-30 minutes to allow the flavors to meld together perfectly.
Tips for the Best Cream Cheese Chicken Chili
While this recipe is incredibly straightforward, a few expert tips can elevate it even further. For another easy and impressive chicken dish, check out our Crockpot Marry Me Chicken.
- Don’t Rush the Cream Cheese: Add the cream cheese at the end of the cooking process as instructed. Adding it too early can cause it to curdle or separate.
- Soften the Cream Cheese: For an even smoother melt, let the cream cheese sit at room temperature for about 30 minutes before adding it to the chili.
- Shred Chicken Easily: If you have a stand mixer, you can shred the cooked chicken in seconds using the paddle attachment. It’s a fantastic time-saver!
*Use Full-Fat Cream Cheese: For the ultimate creamy texture, avoid using low-fat cream cheese, which can result in a thinner, less rich sauce.
Delicious Variations and Add-Ins
This Crockpot Cream Cheese Chicken Chili is fantastic as is, but it’s also a wonderful canvas for your culinary creativity. Here are a few ideas to switch things up:
- Spice It Up: For more heat, add a diced jalapeño (with seeds for extra fire), a pinch of cayenne pepper, or a dash of your favorite hot sauce.
- Smoky Flavor: Add a chopped chipotle pepper in adobo sauce for a deep, smoky heat.
- Add More Veggies: Feel free to stir in a diced bell pepper or poblano pepper at the beginning of the cooking time for extra nutrition and flavor.
- Different Beans: Swap the pinto or black beans for Great Northern beans or cannellini beans for a classic white chili vibe.
What to Serve with Your Chili
A great chili deserves great companions! This creamy chicken chili pairs wonderfully with a variety of sides and toppings. Think about serving it with some delicious Butter Swim Biscuits for dipping.
Topping Ideas:
- Shredded Monterey Jack or cheddar cheese
- A dollop of sour cream or plain Greek yogurt
- Freshly chopped cilantro or sliced green onions
- Sliced avocado or a scoop of guacamole
- Crushed tortilla chips or strips for a crunchy texture
- Pickled or fresh jalapeño slices
Storing and Reheating Leftovers
This chili is one of those magical dishes that tastes even better the next day! Here’s how to store it properly:
- Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- Reheating: Gently reheat the chili in a saucepan over medium-low heat, stirring occasionally until warmed through. You can also microwave it in a covered, microwave-safe bowl. You may need to add a splash of chicken broth to loosen it up as it reheats.
- Freezing: Unfortunately, dairy-based sauces like this one don’t freeze well, as the cream cheese can separate and become grainy upon thawing. We recommend enjoying this chili fresh.
Frequently Asked Questions
Yes, you can adapt this for the stovetop. Sauté the onion and garlic in a large pot, then add the chicken, broth, and spices. Simmer for 20-25 minutes until the chicken is cooked. Shred the chicken, return it to the pot, and stir in the beans, corn, and cream cheese until heated through and creamy.
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They contain more fat, which can make the chili even richer and more flavorful. The cooking time remains the same.
To increase the heat, you can add one or two diced jalapeños along with the onion, a 1/2 teaspoon of cayenne pepper with the other spices, or a few dashes of your favorite hot sauce at the end.
Yes, as written, this recipe is naturally gluten-free. Just be sure to double-check the labels on your chicken broth and spices to ensure they are certified gluten-free if you have a high sensitivity or celiac disease.
To ensure the cream cheese melts perfectly, make sure you use a full-fat block (not whipped or low-fat) and cube it before adding. Stirring it into the hot chili should melt it smoothly. Letting it soften at room temperature beforehand also helps.
Get Ready to Fall in Love with This Chili!
This Crockpot Cream Cheese Chicken Chili is more than just a recipe; it’s a promise of a delicious, stress-free meal that brings everyone to the table. It’s comfort in a bowl, perfect for chilly evenings, game days, or any time you need a culinary hug. We know you’ll love it as much as we do.
If you try this recipe, please leave a comment below and let us know how it turned out! For more delicious inspiration, be sure to follow us on Pinterest.
Crockpot Cream Cheese Chicken Chili Recipe
Crockpot Cream Cheese Chicken Chili (The Easiest, Creamiest Recipe!)
Ingredients
Equipment
Instructions
- Place chicken breasts in the bottom of a 6-quart or larger slow cooker. Top with the rinsed beans, drained corn, undrained diced tomatoes with green chiles, diced onion, and minced garlic.
- In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Sprinkle the seasoning mix over the ingredients in the crockpot. Pour the chicken broth over everything.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker.
- Cut the block of cream cheese into cubes and add it to the chili. Stir until the cream cheese is completely melted and the chili is smooth and creamy. Let it heat through for another 20-30 minutes.
- Serve the chili warm with your favorite toppings like shredded cheese, sour cream, cilantro, and tortilla strips.
Notes
Tip 2: To easily shred chicken, use a stand mixer with the paddle attachment for just a few seconds.
Tip 3: Do not add the cream cheese until the end of the cooking time to prevent it from curdling.
