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Crockpot Cream Cheese Chicken Chili

Crockpot Cream Cheese Chicken Chili

Crockpot Cream Cheese Chicken Chili is the ultimate comfort food, a ridiculously easy and incredibly flavorful dish that transforms simple pantry staples into a creamy, dreamy meal perfect for any night of the week. This recipe is a lifesaver for busy families or anyone craving a satisfying, hands-off dinner that consistently delivers delicious results.
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Prep Time 15 minutes
Cook Time 8 hours
High Cook Time 4 hours
Total Time 8 hours 15 minutes
Course: Chili
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
  • 1 (8 oz) block cream cheese, cubed
  • 1 cup chicken broth
  • 1 packet ranch seasoning mix
  • 1 packet taco seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and black pepper to taste
Optional toppings
  • shredded cheese
  • sour cream
  • sliced jalapeños
  • chopped cilantro
  • tortilla chips

Equipment

  • Slow Cooker

Method
 

  1. Place the boneless, skinless chicken breasts or thighs directly into the insert of your slow cooker. You don't need to cut it or season it at this stage; the slow cooker will do all the work.
    2 lbs boneless, skinless chicken breasts or thighs
  2. Next, add the rinsed and drained black beans and pinto beans to the slow cooker. Pour in the entire can of diced tomatoes with green chilies, including the liquid. This adds both flavor and a touch of heat.
    1 (15 oz) can black beans, rinsed and drained, 1 (15 oz) can pinto beans, rinsed and drained, 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
  3. Sprinkle the ranch seasoning mix, taco seasoning mix, garlic powder, and onion powder evenly over the ingredients in the slow cooker.
    1 packet ranch seasoning mix, 1 packet taco seasoning mix, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
  4. Pour the chicken broth into the slow cooker. This liquid will help the flavors meld together and prevent the chili from becoming too dry as it cooks.
    1 cup chicken broth
  5. Distribute the cubed cream cheese over the top of the other ingredients. Don't worry if it doesn't distribute evenly; it will melt and create a wonderfully creamy base as it cooks.
    1 (8 oz) block cream cheese, cubed
  6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shreddable.
  7. Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.
    2 lbs boneless, skinless chicken breasts or thighs
  8. Return the shredded chicken to the slow cooker. Stir everything together until the cream cheese has completely melted and is incorporated into the chili, creating a smooth, creamy sauce.
    1 (8 oz) block cream cheese, cubed
  9. Taste the chili and season with salt and black pepper as needed. Serve the Crockpot Cream Cheese Chicken Chili hot, garnished with your favorite toppings.
    salt and black pepper to taste, shredded cheese, sour cream, sliced jalapeños, chopped cilantro, tortilla chips

Notes

Leftovers will stay fresh in the refrigerator for up to 3-4 days. This chili freezes beautifully for up to 2-3 months. Add a splash of chicken broth or water when reheating from frozen to restore creamy consistency.