When it comes to comforting, easy-to-make, and flavorful meals, Crock Pot Cream Cheese Chicken Chili is a top contender. Whether you’re looking for a quick weeknight dinner, a cozy weekend meal, or a dish that will impress your guests at a casual get-together, this chicken chili recipe checks all the boxes. Slow-cooked to perfection, it brings out the best in every ingredient. With tender, shredded chicken, creamy cream cheese, and a hint of spice, this dish is a crowd-pleaser.
What Makes Crock Pot Cream Cheese Chicken Chili So Special?
What sets Crock Pot Cream Cheese Chicken Chili apart from other chili recipes is the creamy, velvety texture brought by the cream cheese and the slow cooking method. The chicken becomes so tender that it practically falls apart as you shred it, blending seamlessly with the beans, corn, and diced tomatoes. The warm spices, like chili powder and cumin, combine to create a savory flavor profile, while the cream cheese adds a richness and depth that make this chili incredibly satisfying. Perfect for chilly days or gatherings, it can be served with tortilla chips, shredded cheese, avocado, or fresh cilantro for added flavor and texture.
Ingredients You’ll Need for Crock Pot Cream Cheese Chicken Chili
Here’s a detailed list of ingredients that are essential to create this comforting, creamy chicken chili:
For the Chili:
- 2 boneless, skinless chicken breasts: The base of the recipe, which becomes tender and easy to shred after slow cooking.
- 1 can (15 oz) black beans: These add a hearty texture and a bit of earthiness to balance out the creamy components.
- 1 can (15 oz) corn: The corn adds a slight sweetness, contrasting beautifully with the other savory ingredients.
- 1 can (10 oz) Rotel diced tomatoes with green chilies: The tomatoes bring in a juicy, tangy element, while the green chilies provide a mild heat.
- 1 packet (1 oz) ranch seasoning mix: This packet adds a burst of flavor and a subtle herbal taste to the chili.
- 1 teaspoon chili powder: A key spice in chili, chili powder brings a mild heat and enhances the dish’s overall depth.
- 1 teaspoon cumin: This warm, earthy spice is essential in most chili recipes and adds that unmistakable smoky flavor.
- ½ teaspoon onion powder: It provides a sweet, savory taste that complements the other spices.
- ½ teaspoon garlic powder: Garlic powder is a must for creating a robust flavor foundation.
- ½ teaspoon salt: This helps balance all the flavors.
- ¼ teaspoon black pepper: For a slight peppery heat.
- 1 cup chicken broth: The chicken broth adds moisture and flavor, helping the ingredients meld together beautifully.
- 1 block (8 oz) cream cheese: The star of the show, this ingredient makes the chili creamy, dreamy, and comforting.

How to Make Crock Pot Cream Cheese Chicken Chili
This recipe is as easy as it gets. Here’s a step-by-step breakdown of how to make this comforting chili in your Crock Pot:
1. Prepare the Crock Pot
Start by placing the boneless, skinless chicken breasts at the bottom of the Crock Pot. This will act as the base of the dish and allow the chicken to cook in its juices, making it incredibly tender.
2. Add the Ingredients
On top of the chicken, add the black beans, corn, and Rotel tomatoes. Then, sprinkle in the ranch seasoning, chili powder, cumin, onion powder, garlic powder, salt, and pepper. This combination of seasonings will create the aromatic foundation for your chili. Pour in the chicken broth to ensure the ingredients stay moist and flavorful during the slow cooking process.
3. Slow Cook the Chili
Cover the Crock Pot with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The slow cooking allows the chicken to absorb all the flavors and become melt-in-your-mouth tender.
4. Shred the Chicken
Once the cooking time is up, remove the chicken breasts from the Crock Pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, and stir to combine with the other ingredients.
5. Add the Cream Cheese
Now it’s time for the cream cheese. Add the cubed cream cheese into the Crock Pot and stir. Let the cream cheese melt into the chili for 15-20 minutes until it’s fully melted and incorporated. This will create a rich, creamy texture that turns the chili into a comforting, indulgent meal.
6. Serve and Enjoy
Stir the chili to ensure everything is well-mixed. Serve it warm with your favorite toppings, such as tortilla chips, shredded cheese, avocado, or fresh cilantro. Enjoy this hearty meal with friends and family, or savor it all to yourself!
Why You’ll Love This Crock Pot Cream Cheese Chicken Chili
- Super Easy: With minimal prep time (just 5 minutes!) and the slow cooker doing the hard work, this recipe is perfect for busy days.
- Creamy Texture: The cream cheese gives this chili a rich, velvety texture that makes it incredibly satisfying.
- Versatile: You can tweak the ingredients based on what you have in your pantry. Add or subtract vegetables, adjust the seasoning, or swap out toppings.
- Hearty and Filling: The combination of chicken, beans, and corn ensures this chili is filling, perfect for a comforting dinner.
- Perfect for Meal Prep: This dish holds up well in the fridge for leftovers and can be made in large batches for meal prep.
Crock Pot Cream Cheese Chicken Chili Variations
While this recipe is delicious as is, there are many ways you can customize it to suit your tastes or dietary preferences. Here are some ideas for variations:
- Spicy Kick: Add extra chili powder, jalapeños, or even some cayenne pepper to bring more heat to the dish.
- Add More Vegetables: Add bell peppers, zucchini, or spinach for extra nutrients and flavor.
- Dairy-Free Version: Substitute the cream cheese with a dairy-free cream cheese or coconut milk to make this recipe dairy-free.
- Use Ground Chicken or Turkey: If you prefer, you can use ground chicken or ground turkey instead of chicken breasts for a different texture.
Crock Pot Cream Cheese Chicken Chili FAQ
Q: Can I make this recipe on the stove instead of in the Crock Pot?
A: Yes, you can make this on the stove. Brown the chicken in a pot, then add the other ingredients. Simmer everything until the chicken is cooked through and the chili thickens. Add the cream cheese at the end.
Q: Can I freeze Crock Pot Cream Cheese Chicken Chili?
A: Yes! This chili freezes beautifully. Just let it cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and heat on the stove or in the microwave.
Q: Can I use a different type of cheese instead of cream cheese?
A: While cream cheese is the star of the recipe, you can substitute it with cheddar cheese, sour cream, or Greek yogurt for a different flavor profile. However, the creamy texture may differ.
Q: Is this recipe spicy?
A: The Rotel tomatoes and chili powder add a mild spice, but it’s not overly hot. If you prefer more heat, you can add extra chili powder, jalapeños, or cayenne pepper.
Conclusion
Crock Pot Cream Cheese Chicken Chili is an incredibly easy and flavorful dish that brings comfort in every bite. With minimal prep, slow cooking, and a rich creamy texture, it’s a perfect meal for any occasion. Whether you’re serving it for a family dinner, bringing it to a potluck, or simply enjoying it for lunch, it’s sure to become a go-to favorite. So grab your Crock Pot, follow the simple instructions, and enjoy the creamy, savory goodness of this fantastic dish!
Print
Crock Pot Cream Cheese Chicken Chili: Easy, Creamy, and Delicious
Ingredients
2 boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) Rotel diced tomatoes with green chilies
1 packet (1 oz) ranch seasoning mix
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup chicken broth
1 block (8 oz) cream cheese, cubed
Instructions
Prepare the Crock Pot:
Place the chicken breasts in the bottom of the crock pot.
Add Ingredients:
Top with black beans, corn, Rotel tomatoes, ranch seasoning, chili powder, cumin, onion powder, garlic powder, salt, and pepper. Pour in the chicken broth.
Slow Cook:
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Shred the Chicken:
Remove the chicken, shred with two forks, and return it to the crock pot.
Add Cream Cheese:
Stir in the cream cheese cubes and let cook for an additional 15-20 minutes until fully melted and creamy.
Serve:
Stir well and serve warm with tortilla chips, shredded cheese, avocado, or fresh cilantro.