Nothing warms the soul quite like a bowl of chili, and this Crockpot Cream Cheese Chicken Chili takes that comfort to new creamy heights. Combining tender slow-cooked chicken with the rich velvety texture of melted cream cheese, this dish is a deliciously easy way to enjoy a cozy meal.
With layers of flavor from diced tomatoes with green chiles, black beans, and a zesty ranch seasoning mix, every spoonful bursts with hearty, satisfying taste. Perfect for chilly evenings or meal prep, this chili promises to become a family favorite.
- Effortless slow cooker preparation that makes dinner ready when you are.
- Cream cheese adds a luscious creaminess without heaviness.
- Loaded with protein and fiber from chicken and beans for a filling meal.
- Customizable toppings let you personalize every bowl.
Ingredients
- Boneless, skinless chicken breasts: Lean protein that slowly cooks tender in the crockpot, shredding easily to absorb flavors.
- Diced tomatoes with green chiles: Adds savory juiciness and mild heat to brighten the chili base.
- Whole kernel corn: Provides natural sweetness and a pleasing crunch contrast to the creamy texture.
- Black beans: Rich in fiber and protein, these beans add heartiness and a satisfying bite.
- Ranch seasoning mix: A zesty blend of herbs and spices that perfectly complements chicken and cheese flavors.
- Chili powder: Infuses subtle smoky heat and depth, essential for classic chili character.
- Ground cumin: Offers earthy warmth and enhances the chili’s complexity.
- Garlic powder: Brings a mellow garlic essence that rounds out the spices.
- Onion powder: Adds savory sweetness and richness to the seasoning.
- Salt and black pepper: Balances and elevates all flavors in the dish.
- Cream cheese block: Melts into the chili, creating a decadent, creamy texture without overpowering other ingredients.
- Chicken broth: Provides a flavorful and moist cooking liquid that infuses the chicken and merges all elements.
- Shredded cheddar cheese (optional garnish): Adds sharpness and melted gooeyness on top.
- Fresh cilantro (optional garnish): Introduces a fresh, bright herbal note.
- Green onions (optional garnish): Offers crispness and a mild onion tang.
- Crushed tortilla chips (optional garnish): Contributes crunch and corn flavor contrast.
- Sour cream (optional garnish): Provides cool, creamy balance to spice.
Instructions
- Arrange Chicken Breasts in Slow Cooker
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Place the boneless, skinless chicken breasts at the bottom of the crockpot. This setup ensures the chicken cooks evenly and absorbs the flavors from above.
- Add Tomato, Corn, Beans, and Seasonings
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Layer diced tomatoes with green chiles, drained corn, black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the chicken. These ingredients create the flavorful base that will simmer together.
- Pour in Chicken Broth
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Slowly add the chicken broth over the layered ingredients to keep everything moist and infuse depth without watering down the flavors.
- Top with Cream Cheese Block
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Place the block of cream cheese on top without stirring. As it melts during cooking, it will gradually incorporate into the chili, creating a rich and creamy texture.
- Slow Cook Until Tender
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Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the chicken is fully cooked and tender. Slow cooking allows flavors to meld beautifully and the chicken to shred easily.
- Shred Chicken in Crockpot
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Using two forks, shred the chicken directly in the crockpot. This step makes the chicken juicy and well-distributed throughout the chili.
- Combine Cream Cheese and Chili
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Stir thoroughly until the cream cheese melts completely and combines evenly, delivering a silky smooth chili that embraces every bite.
- Serve with Optional Toppings
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Ladle the hot chili into bowls and garnish with shredded cheddar cheese, fresh cilantro, green onions, crushed tortilla chips, or sour cream for extra texture and flavor contrasts.
- You can use frozen chicken breasts directly, but increase cooking time slightly to ensure thorough cooking.
- Adjust seasoning levels to suit your spice tolerance and preferred flavor intensity.
- Leftover chili keeps well refrigerated for up to 3 days in an airtight container and reheats beautifully.
Storage Tips
Store any leftover chili in an airtight container in the refrigerator for up to three days. For longer preservation, freeze portions in freezer-safe containers for up to three months.
Serving Suggestions
Serve this creamy chili with warm cornbread or over a bed of steamed rice for a hearty meal. A crisp side salad or sautéed greens complement the richness perfectly.
- For extra depth, add a diced jalapeño or a splash of hot sauce before cooking.
- Use full-fat cream cheese for the creamiest texture; lower-fat options may alter consistency.
- You can swap black beans for pinto or kidney beans to vary texture and flavor.
FAQs
- Can I use thighs instead of chicken breasts?
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Yes, boneless skinless chicken thighs work well and may provide a juicier, richer chili.
- Can I make this chili on the stovetop?
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Definitely. Simmer all ingredients except cream cheese on medium heat until chicken is cooked, then stir in the cream cheese until melted.
- Is this chili spicy?
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It has a mild to moderate spice level due to green chiles and chili powder, but you can add more chili powder or hot sauce for extra heat.
- Can I omit the cream cheese?
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While it adds creaminess, you can leave it out and use a sprinkle of cheese on top instead for a lighter version.
- How thick is the finished chili?
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The melted cream cheese thickens the chili into a creamy, stew-like consistency, perfect for spooning.
- What are good make-ahead options?
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Prepare the chili fully, then refrigerate overnight to develop more flavor before reheating.
- Can I double this recipe?
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Yes, just ensure your slow cooker is large enough to accommodate the extra volume.
Cream Cheese Chicken Chili
Equipment
- 1 slow cooker
Ingredients
- 2 to 3 boneless skinless chicken breasts
- 1 can 10 oz diced tomatoes with green chiles, undrained
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz black beans, rinsed and drained
- 1 packet 1 oz ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Black pepper to taste
- 1 block 8 oz cream cheese
- 1 cup chicken broth
- Shredded cheddar cheese optional garnish
- Fresh cilantro chopped (optional garnish)
- Green onions sliced (optional garnish)
- Crushed tortilla chips optional garnish
- Sour cream optional garnish
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add diced tomatoes with green chiles, corn, black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the chicken.
- Pour chicken broth evenly over the mixture.
- Place the cream cheese block on top of all ingredients.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.
- Using two forks, shred the chicken directly in the slow cooker.
- Stir well to combine the melted cream cheese thoroughly, making the chili creamy.
- Serve hot in bowls and garnish with shredded cheddar, cilantro, green onions, crushed tortilla chips, or sour cream as desired.
Notes
- Adjust seasoning to your preference.
- Use frozen chicken breasts if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
