If you’re craving a warm, comforting meal that feels like a big cozy hug, look no further than the Crockpot Cream Cheese Chicken Chili Recipe. This delightful dish combines tender, slow-cooked chicken with creamy cheese, vibrant tomatoes with green chiles, and hearty beans and corn to create a rich blend of flavors and textures that’s sure to please everyone around the table. Whether you’re making it for a casual weeknight dinner or bringing it to a family gathering, this recipe delivers every time with minimal effort and maximum taste.
Ingredients You’ll Need
The magic of this Crockpot Cream Cheese Chicken Chili Recipe lies in its simple but essential ingredients. Each one plays a starring role, from the creamy tang of the cheese to the warm, earthy spices, making sure every bite is bursting with flavor and heartiness.
- 2 to 3 boneless, skinless chicken breasts: the tender protein that forms the chunky base of the chili.
- 1 can diced tomatoes with green chiles (undrained): adds acidity and a hint of spicy brightness.
- 1 can whole kernel corn (drained): for a touch of sweetness and vibrant color.
- 1 can black beans (rinsed and drained): brings a creamy texture and earthy flavor.
- 1 packet ranch seasoning mix: infuses the chili with herby zest and a savory punch.
- 1 teaspoon chili powder: provides warmth without overpowering heat.
- 1 teaspoon ground cumin: adds that classic smoky undertone essential to chili.
- 1/2 teaspoon garlic powder: boosts depth and aroma.
- 1/2 teaspoon onion powder: rounds out the savory profile smoothly.
- Salt and black pepper (to taste): enhances and balances all the flavors.
- 1 block (8 ounces) cream cheese: the secret ingredient that turns the chili luxuriously creamy and smooth.
- 1 cup chicken broth: keeps everything moist and adds subtle richness.
- Optional garnishes – shredded cheddar cheese, fresh cilantro, green onions, crushed tortilla chips, sour cream: for that delightful final touch that makes each bowl extra special.
How to Make Crockpot Cream Cheese Chicken Chili Recipe
Step 1: Prep the Chicken Base
Start by arranging the boneless, skinless chicken breasts at the bottom of your slow cooker. This foundation will slowly cook and soak up all the wonderful flavors we’re going to add on top.
Step 2: Add the Veggies and Seasonings
Next, pour the diced tomatoes with their green chiles, the drained corn, and rinsed black beans evenly over the chicken. Sprinkle the ranch seasoning mix, chili powder, cumin, garlic powder, onion powder, and a pinch of salt and black pepper across the top. This layering ensures every bite has a perfect balance of spices and fresh ingredients.
Step 3: Pour in the Broth
Carefully pour the chicken broth over the layered ingredients. The broth will help everything cook evenly and keep the chicken juicy and tender throughout the long cooking process.
Step 4: Add the Cream Cheese Block
Place the block of cream cheese right on top of the mixture. As the chili cooks, the cream cheese will melt and blend in, transforming the chili into a luscious, comforting dish with that signature creamy texture.
Step 5: Slow Cook to Perfection
Cover your slow cooker and set it to cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The longer, slower cook time lets the chicken absorb all the spicy, creamy goodness and become incredibly tender.
Step 6: Shred the Chicken
When the cooking time is up and the chicken is perfectly cooked, use two forks to shred the chicken directly in the crockpot. This step helps integrate the flavors and makes the chili easy to serve.
Step 7: Stir Until Creamy
Give everything a good stir to mix in the melted cream cheese uniformly, ensuring silky smoothness throughout the chili. This step helps unify all the ingredients into one harmonious bowl of deliciousness.
Step 8: Serve Warm and Enjoy
Ladle the hot Crockpot Cream Cheese Chicken Chili Recipe into your favorite bowls and customize with shredded cheddar cheese, chopped cilantro, sliced green onions, crushed tortilla chips, or a dollop of sour cream for an extra burst of flavor and texture.
How to Serve Crockpot Cream Cheese Chicken Chili Recipe
Garnishes
Add vibrant garnishes like shredded cheddar cheese, freshly chopped cilantro, and sliced green onions to brighten the dish and provide a refreshing contrast to the rich chili. Crushed tortilla chips bring a satisfying crunch while a dollop of sour cream lends a cool creaminess to each spoonful.
Side Dishes
Serve this chili alongside warm cornbread or crunchy tortilla chips for dipping. A simple side salad with lime vinaigrette also pairs beautifully, offering a fresh, tangy counterpoint to the creamy richness of the chili.
Creative Ways to Present
Want to switch things up? Try serving the chili over a bed of steamed rice or stuff it inside warm flour tortillas to create hearty burritos. For a fun twist, top baked potatoes with a scoop of this chili and all your favorite garnishes for a filling, comforting meal.
Make Ahead and Storage
Storing Leftovers
This Crockpot Cream Cheese Chicken Chili Recipe stores wonderfully in an airtight container in the fridge for up to 4 days. Its flavors even deepen overnight, making the leftovers taste amazing the next day.
Freezing
You can freeze the chili in portioned containers for up to 3 months. Be sure to cool it completely before freezing to maintain its creamy texture and vibrant flavors when reheated.
Reheating
Reheat your chili gently on the stove over low to medium heat, stirring occasionally. Adding a splash of chicken broth can help loosen the sauce and bring back its creamy consistency if needed.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit of extra flavor and tenderness due to their higher fat content, making your Crockpot Cream Cheese Chicken Chili Recipe even more luscious.
Is it possible to make this recipe in an Instant Pot?
Yes, you can use an Instant Pot by adjusting the cooking time to about 15-20 minutes on high pressure. Just make sure to allow natural pressure release to keep the chicken tender.
Can I make this recipe dairy-free?
To make it dairy-free, try substituting the cream cheese with a dairy-free cream cheese alternative. Keep in mind the texture might be slightly different, but it will still be delicious.
How spicy is this chili?
This chili has a gentle warmth from the chili powder and green chiles but is not overly spicy. You can easily adjust the heat by adding more chili powder or fresh jalapeños if you like it spicier.
Can I double the recipe for a larger group?
Yes, doubling the ingredients works great! Just make sure your crockpot is large enough to accommodate the bigger batch and adjust cooking times accordingly to ensure everything cooks through evenly.
Final Thoughts
If you’re looking for a comforting, crowd-pleasing meal that’s as easy as it is delicious, this Crockpot Cream Cheese Chicken Chili Recipe is the answer. It’s perfect for those days when you want something hearty with minimal prep but maximum satisfaction. Give it a try and watch it become a go-to favorite in your kitchen!
Print
Crockpot Cream Cheese Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on LOW or 3 to 4 hours on HIGH
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (LOW) or 3 hours 15 minutes to 4 hours 15 minutes (HIGH)
- Yield: 4 to 6 servings
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Cream Cheese Chicken Chili is a creamy, flavorful, and easy-to-make chili perfect for cozy dinners. Tender chicken breasts slow-cooked with diced tomatoes, beans, corn, ranch seasoning, and a block of cream cheese create a rich and satisfying chili. Garnish with cheddar, cilantro, green onions, tortilla chips, or sour cream for a delicious finish.
Ingredients
Chicken and Base Ingredients
- 2 to 3 boneless, skinless chicken breasts
- 1 can (about 10 ounces) diced tomatoes with green chiles, undrained
- 1 can (about 15 ounces) whole kernel corn, drained
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 cup chicken broth
Seasonings
- 1 packet (about 1 ounce) 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
Additional Ingredients
- 1 block (8 ounces) cream cheese
Optional Garnishes
- Shredded cheddar cheese
- Fresh cilantro, chopped
- Green onions, sliced
- Crushed tortilla chips
- Sour cream
Instructions
- Prepare the slow cooker: Arrange the chicken breasts in the base of your slow cooker, spreading them out evenly to form the chili base.
- Add the canned ingredients and seasonings: Pour diced tomatoes with green chiles (undrained), drained corn, rinsed black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and black pepper over the chicken evenly.
- Pour chicken broth: Add the chicken broth over the mixture to keep the chili moist and flavorful during cooking.
- Add cream cheese: Place the entire block of cream cheese on top of all the ingredients; this will melt down during cooking to give the chili its creamy texture.
- Slow cook: Cover the crockpot 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.
- Shred the chicken: Using two forks, shred the cooked chicken directly in the slow cooker to mix with the other ingredients.
- Combine ingredients: Stir thoroughly to melt the cream cheese completely and achieve a creamy, even texture throughout the chili.
- Serve and garnish: Ladle the hot chili into bowls and garnish with shredded cheddar cheese, chopped cilantro, sliced green onions, crushed tortilla chips, or sour cream as desired.
Notes
- You can substitute the black beans or corn with other beans or veggies of your choice.
- For spicier chili, add extra chili powder or a dash of hot sauce.
- Use low-fat cream cheese for a lighter version.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Shredding the chicken in the slow cooker saves time and creates a perfect chili texture.
