Crockpot Cream Cheese Chicken Chili

why make this recipe

Crockpot Cream Cheese Chicken Chili is an easy and delicious meal that works well for busy families. You can prepare it in the morning, and by dinner time, you will have a warm, comforting dish that everyone will love. The creamy texture from the cream cheese makes it rich and satisfying, while the blend of spices and beans adds lots of flavors. It’s a perfect meal for any day of the week!

how to make Crockpot Cream Cheese Chicken Chili

Ingredients

• 2–3 chicken breasts
• 1 can diced tomatoes with green chiles
• 1 can corn, drained
• 1 can black beans, rinsed
• 8 oz cream cheese
• 1 packet ranch seasoning
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Directions

1. Place the chicken breasts in the crockpot.
2. Add the diced tomatoes, corn, black beans, ranch seasoning, garlic powder, onion powder, and chicken broth to the pot.
3. Stir to combine the ingredients.
4. Cook on low for 6-8 hours or high for 4 hours.
5. About 30 minutes before serving, add the cream cheese.
6. Shred the chicken in the pot and stir until the cream cheese is melted and combined.
7. Season with salt and pepper to taste.
8. Serve hot.

how to serve Crockpot Cream Cheese Chicken Chili

Serve this chili hot in bowls. You can top it with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. It pairs well with tortilla chips, cornbread, or rice for a more filling meal.

how to store Crockpot Cream Cheese Chicken Chili

If you have leftovers, let the chili cool down before storing it. You can keep it in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.

tips to make Crockpot Cream Cheese Chicken Chili

• For extra heat, add diced jalapeños or a dash of hot sauce.
• You can use shredded rotisserie chicken as a quick alternative to uncooked chicken breasts.
• Feel free to add more vegetables, such as bell peppers or diced onions, for added nutrition and flavor.

variation

You can make a vegetarian version of this chili by replacing the chicken with additional beans and vegetables. Use vegetable broth instead of chicken broth as well.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in this recipe. Just add an extra hour or two to the cooking time.

Can I make this dish on the stovetop?
Yes, you can cook it on the stovetop. Simply cook everything in a pot over medium heat until the chicken is cooked through, then add the cream cheese as usual.

Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free. Just make sure to check the labels of any packaged products used, like ranch seasoning.

Crockpot Cream Cheese Chicken Chili

A warm, comforting chili featuring tender chicken, creamy texture from cream cheese, and a blend of spices, perfect for busy families.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2-3 pieces chicken breasts Use uncooked or shredded rotisserie chicken for a quicker option.
• 1 can diced tomatoes with green chiles
• 1 can corn, drained
• 1 can black beans, rinsed Rinse well to reduce sodium.
• 8 oz cream cheese Add 30 minutes before serving.
• 1 packet ranch seasoning
• 1 cup chicken broth Use vegetable broth for a vegetarian version.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste Salt and pepper

Method

 

Preparation

1. Place the chicken breasts in the crockpot.
2. Add the diced tomatoes, corn, black beans, ranch seasoning, garlic powder, onion powder, and chicken broth to the pot.
3. Stir to combine the ingredients.

Cooking

1. Cook on low for 6-8 hours or high for 4 hours.
2. About 30 minutes before serving, add the cream cheese.
3. Shred the chicken in the pot and stir until the cream cheese is melted and combined.
4. Season with salt and pepper to taste.

Serving

1. Serve hot in bowls topped with shredded cheese, sour cream, or fresh cilantro.
2. Pair with tortilla chips, cornbread, or rice.

Notes

Cool leftovers before storing in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. For heat, add diced jalapeños or hot sauce. Feel free to add more vegetables for nutrition and flavor.