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Bowl of creamy chicken chili with cream cheese cooked in a crockpot

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
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.