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Easy Crock Pot Cream Cheese Chicken Chili

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  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Soup
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free

Description

This creamy, flavorful chili is an easy dump-and-go slow cooker recipe. Made with tender chicken, cream cheese, and a blend of spices, it’s the perfect cozy meal for busy nights


Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies)
  • 1 (14 oz) can diced tomatoes
  • 1 (8 oz) block cream cheese
  • 1 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper

Instructions

  • Add to Crock Pot – Place the chicken breasts in the bottom of the slow cooker.
  • Layer the Ingredients – Add the black beans, corn, Rotel, diced tomatoes, chicken broth, and ranch seasoning mix. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and black pepper over the top.
  • Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
  • Shred the Chicken – Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
  • Add Cream Cheese – Cut the cream cheese into cubes and stir it into the chili. Cover and let it melt for about 10-15 minutes, then stir until smooth.
  • Serve – Enjoy warm with your favorite toppings like shredded cheese, avocado, cilantro, or tortilla

Notes

  • Use frozen chicken if needed—just add 1 extra hour to the cooking time.
  • Adjust the spice level by adding more chili powder or a pinch of cayenne.
  • For a thicker chili, reduce the broth or add a cornstarch slurry at the end.