Introduction
Crockpot Cream Cheese Chicken Chili is the perfect blend of creamy, hearty, and spicy flavors, making it a go-to meal for busy weeknights or cozy weekends. This slow cooker recipe requires minimal prep and delivers maximum flavor with tender shredded chicken, creamy melted cream cheese, and a bold mix of seasonings.
Whether you’re hosting a casual gathering, meal prepping, or just looking for an easy dinner, this creamy chicken chili will become a staple in your home. Plus, it’s incredibly versatile—serve it with tortilla chips, rice, or even in a bread bowl for extra indulgence!
Ingredients:
- 2 boneless, skinless chicken breasts 🍗
- 1 (15-ounce) can black beans, drained and rinsed 🫘
- 1 (15-ounce) can corn, drained 🌽
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies) 🍅🌶️
- 1 (1-ounce) packet ranch seasoning mix 🌿
- 1 teaspoon cumin 🌿
- 1 teaspoon chili powder 🌶️
- 1 teaspoon onion powder 🧅
- 1 teaspoon garlic powder 🧄
- 1 (8-ounce) block cream cheese 🧀
- ½ cup chicken broth (optional, for a thinner consistency) 🍲
Preparation:
Step 1: Prepare the Slow Cooker
Place the boneless, skinless chicken breasts in the bottom of your crockpot. This will ensure they absorb all the flavors while cooking.
Step 2: Add the Beans, Corn, and Rotel
Pour the drained black beans, corn, and can of Rotel over the chicken. These ingredients create a hearty base while adding color and texture to the chili.
Step 3: Season Generously
Sprinkle the ranch seasoning mix, cumin, chili powder, onion powder, and garlic powder evenly over the ingredients. These seasonings give the chili its bold and slightly smoky flavor.
Step 4: Add the Cream Cheese
Place the block of cream cheese on top of the ingredients. Do not stir at this point—allowing it to melt slowly will create a creamy texture.
Step 5: Cook on Low or High
Cover the crockpot with the lid and set it to cook:
- Low for 6-8 hours
- High for 3-4 hours This slow cooking process ensures the chicken becomes tender and easy to shred.
Step 6: Shred the Chicken
Once the cooking time is up, remove the chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces and return it to the pot.
Step 7: Stir Everything Together
Gently stir the ingredients to incorporate the melted cream cheese into the chili. If you prefer a thinner consistency, add ½ cup of chicken broth and mix well.
Step 8: Serve and Enjoy
Serve the creamy chicken chili hot with your favorite toppings like shredded cheese, avocado, tortilla chips, or fresh cilantro.
Variations:
- Spicy Kick: Add a chopped jalapeño or an extra teaspoon of chili powder for more heat.
- Extra Protein: Stir in a can of drained white beans or chickpeas for an even heartier dish.
- Vegetarian Option: Swap the chicken for 2 extra cans of beans and use vegetable broth instead.
- Tex-Mex Flavor: Add a cup of cooked rice or quinoa before serving to make it extra filling.
- Dairy-Free Option: Replace the cream cheese with a dairy-free alternative like coconut cream or cashew cream.
Cooking Notes:
- Use frozen chicken breasts if needed—just extend the cooking time by about an hour.
- For an extra depth of flavor, sear the chicken in a skillet with a little oil before placing it in the crockpot.
- If your chili is too thick, gradually add more chicken broth or milk until the desired consistency is reached.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Serving Suggestions:
- Tortilla Chips – Scoop up the creamy chili for a fun, crunchy bite.
- Over Rice – Serve on a bed of fluffy white or brown rice.
- In a Bread Bowl – Hollow out a round loaf of bread for an extra indulgent serving style.
- With a Side of Cornbread – A sweet, crumbly cornbread pairs beautifully with the spicy chili flavors.
- As a Topping – Spoon it over baked potatoes or nachos for a loaded meal.
Tips:
- Don’t Stir Before Cooking: Leaving the cream cheese on top ensures a smoother texture when mixed in later.
- Adjust Seasoning: Taste before serving and add more salt, pepper, or chili powder as needed.
- Double the Recipe: If serving a crowd, double the ingredients and use a larger crockpot.
- Use Rotisserie Chicken: If short on time, shred a rotisserie chicken and mix it in during the last 30 minutes of cooking.
Timing Details:
- Prep Time: 10 minutes
- Cooking Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: Up to 8 hours 10 minutes
Nutritional Information (Per Serving):
- Calories: ~350
- Protein: ~28g
- Sodium: ~800mg
(Note: Nutritional values may vary depending on portion size and additional toppings.)
FAQs:
1. Can I make this chicken chili on the stovetop? Yes! Sauté the chicken, seasonings, and veggies in a large pot. Add cream cheese and broth, then let simmer for 30 minutes before shredding the chicken.
2. Can I use frozen chicken? Yes, but extend the cooking time by about 1 extra hour on low.
3. How do I make this chili thicker? Reduce the liquid or add an extra half block of cream cheese for an ultra-thick texture.
4. What’s the best way to store leftovers? Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
5. Can I use another type of bean? Absolutely! Pinto beans, kidney beans, or white beans work just as well.
Conclusion
Crockpot Cream Cheese Chicken Chili is the perfect balance of creamy, spicy, and hearty flavors that make it a comforting and satisfying meal. With minimal prep and the magic of the slow cooker, you’ll have a dish that’s rich in texture and packed with flavor.
This easy and versatile recipe is a guaranteed crowd-pleaser, whether served at a family dinner, game day, or potluck. Give it a try and customize it with your favorite toppings! Enjoy!