Creamiest Crockpot Cream Cheese Chicken Chili

The Creamiest Crockpot Cream Cheese Chicken Chili is a game-changer for busy weeknights, offering a comforting, one-pot meal that’s both incredibly flavorful and astonishingly easy to prepare. This recipe is your secret weapon for a satisfying dinner without the fuss.

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Prep Time 15

Cook Time 6

hours on high 3

Total Time 6

Servings: 6 servings

Course: Chili, Main Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 pounds boneless, skinless chicken breasts or thighs If using chicken breasts, you can leave them whole. If using thighs, trim any excess fat.
1 package cream cheese, softened
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
1 (4 ounce) can diced green chilies, undrained
1 cup chicken broth
1 packet dry ranch seasoning mix
1 teaspoon ground cumin
1/2 teaspoon chili powder adjust to taste
1/4 teaspoon garlic powder
salt and freshly ground black pepper to taste

Optional toppings

shredded cheddar cheese
sour cream
chopped cilantro
sliced jalapeños
tortilla chips

Equipment

Slow Cooker
Cutting board
Forks

Method

Place the chicken breasts or thighs in the bottom of your slow cooker. If you’re using chicken breasts, you can leave them whole. If using thighs, trim any excess fat.
2 pounds boneless, skinless chicken breasts or thighs
Pour the rinsed and drained black beans and cannellini beans over the chicken. Add the undrained can of Rotel and the undrained can of diced green chilies. Pour in the chicken broth.
1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can cannellini beans, rinsed and drained, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained, 1 (4 ounce) can diced green chilies, undrained, 1 cup chicken broth
Sprinkle the dry ranch seasoning mix, ground cumin, chili powder, and garlic powder evenly over the ingredients in the slow cooker.
1 packet dry ranch seasoning mix, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder
Season generously with salt and freshly ground black pepper. Remember, you can always add more salt at the end, but you can’t take it away, so start conservatively.
salt and freshly ground black pepper
Cover the slow cooker and cook on Low for 6-8 hours, or on High for 3-4 hours. The chicken should be cooked through and very tender.
Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
2 pounds boneless, skinless chicken breasts or thighs
Return the shredded chicken to the slow cooker and add the softened cream cheese. Stir everything together until the cream cheese has completely melted and is well incorporated into the chili, creating a wonderfully creamy consistency.
2 pounds boneless, skinless chicken breasts or thighs, 1 package cream cheese, softened
Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder to achieve your desired flavor profile. Ladle the Creamiest Crockpot Cream Cheese Chicken Chili into bowls and serve hot, garnished with your favorite toppings.
1/2 teaspoon chili powder, salt and freshly ground black pepper, shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, tortilla chips

Notes

This chili stores well in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. It can also be frozen for up to 2-3 months.