Chicken Cream Cheese Chili (Slow Cooker Recipe)

This slow cooker chicken cream cheese chili is a rich and creamy dish packed with tender shredded chicken, black and white beans, sweet corn, and a blend of spices. With minimal prep time, this hearty chili comes together effortlessly in the crockpot, making it a great option for busy weeknights. Serve it over baked potatoes, rice, or with tortilla chips for a comforting meal the whole family will love.

Ingredients

For the Chili:

• 2 chicken breasts (fresh or frozen)
• 15 oz can black beans, drained and rinsed
• 15 oz can white beans, drained and rinsed
• 1 medium onion, finely chopped
• 15 oz can corn, undrained
• 10 oz can diced tomatoes with green chilies, undrained
• 1 Tbsp chili powder
• 1 tsp cumin
• 0.4 oz ranch dressing mix packet
• 1/2 bunch cilantro, chopped
• 1/2 to 1 cup chicken broth (adjust for preferred thickness)
• 8 oz cream cheese (regular or reduced fat)

Optional Garnishes:

• Mixed Mexican cheese
• Sour cream
• Chives

Instructions

1. Place the chicken breasts in the bottom of a slow cooker.
2. Add drained and rinsed black beans and white beans.
3. Add chopped onion, undrained corn, and undrained diced tomatoes with green chilies.
4. Sprinkle in chili powder, cumin, and ranch dressing mix.
5. Add chopped cilantro and chicken broth, then place the block of cream cheese on top.
6. Cover and cook on low for 6 hours.
7. After 5 hours, break up the cream cheese and mix it into the chili. Cover and cook for the remaining hour.
8. After 6 hours, remove the chicken breasts, shred them with two forks, and return them to the slow cooker. Stir everything together.
9. Serve warm over baked potatoes, with tortilla chips, or over white rice. Top with cheese, sour cream, and chives if desired.

Tips

• If using frozen chicken, no need to thaw—just add extra cooking time if needed.
• For a thicker chili, start with 1/2 cup of broth and adjust as needed.
• Stirring the cream cheese in at the 5-hour mark helps it incorporate smoothly.

Variations and Substitutions

• Spice Level: Add diced jalapeños or extra chili powder for more heat.
• Protein: Swap chicken for ground turkey or shredded rotisserie chicken.
• Beans: Use pinto beans or kidney beans instead of white beans.
• Dairy-Free: Use a plant-based cream cheese alternative.

FAQs

Can I make this chili ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Can I cook this on high?
Yes, cook on high for about 3-4 hours instead of 6 on low.

What if my chili is too thick?
Add extra chicken broth or a splash of milk to thin it out.

Serving Suggestions

• Over baked potatoes with cheese and sour cream.
• With tortilla chips for dipping.
• Over steamed white rice for a heartier meal.
• As a filling for tacos or burritos.

Why You’ll Love This Recipe

• Effortless slow cooker meal with minimal prep.
• Rich, creamy texture with bold, comforting flavors.
• Versatile and customizable with different beans, proteins, and toppings.
• Great for meal prep—tastes even better the next day!