I’m sharing my Cream Cheese Chicken Chili with one surprising pantry ingredient that changes how the dish comes together.

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I never thought a Crock Pot could pull off something this rich until I made my Cream Cheese Chicken Chili. It’s the kind of Crockpot Recipes Slow Cooker dish that fools your taste buds into thinking you slaved all day, but you really did not.

Diced tomatoes with green chiles give little pops of heat, while cream cheese melts into a silky, slightly tangy base that keeps you guessing with every spoonful. My family wouldnt stop sneaking bites and asking for more, and I kept thinking, who knew chili could feel so indulgent yet stay surprisingly simple.

Ingredients

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Chicken breasts: Lean, high protein base that fills you up and soaks up flavors.
Cream cheese: Adds creamy richness, lots of fat and calories, makes chili smooth and tangy.
Diced tomatoes with green chiles: Tomatoes add vitamin C and acidity, chiles bring mild heat and zip.
Black beans: Good fiber and plant protein, help thicken chili and keep you fuller.
Corn: Sweet bite, gives carbs and crunch, a pop kids usually like.
Onion and garlic: Aromatic duo that builds savory depth, small health benefits and flavor boost.
Lime and cilantro: Cilantro freshens, lime adds bright acidity, both lift the heavy creaminess.
Cheese and sour cream: Cheese melts for gooey topping, sour cream cools heat and adds richness.

Ingredient Quantities

2 pounds boneless skinless chicken breasts, about 2 large pieces

1 (8 oz) package cream cheese, softened and cut into chunks

1 (10 oz) can diced tomatoes with green chiles, like Rotel

1 (15 oz) can corn, drained

1 (15 oz) can black beans, drained and rinsed

1 cup low sodium chicken broth

1 medium yellow onion, diced

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1/4 cup chopped fresh cilantro

1 to 2 cups shredded cheddar or Monterey Jack cheese for serving

1/2 cup sour cream for serving

Tortilla chips or sliced avocado for serving, optional

How to Make this

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1. Soften the cream cheese at room temperature and cut into chunks, dice the onion, mince the garlic, drain the corn and drain and rinse the black beans — set everything by the stove so you dont hunt for stuff later.

2. Put the 2 pounds chicken breasts in the Crock Pot, add the diced tomatoes with green chiles, drained corn, rinsed black beans, diced onion and minced garlic.

3. Pour in 1 cup low sodium chicken broth, then sprinkle the spices over everything: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and salt and pepper to taste. Give it a quick stir so the spices arent just sitting on top.

4. Nestle the softened cream cheese chunks on top of the mixture so they melt into the juices while cooking.

5. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is cooked through and shreds easily.

6. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the Crock Pot and stir everything. The cream cheese should melt into a creamy sauce as you stir, if it looks lumpy just keep stirring and warm for a few minutes, or cut the cream cheese into smaller pieces and stir until smooth.

7. Stir in the juice of 1 lime and about 1/4 cup chopped fresh cilantro, taste and adjust salt and pepper. If the chili is too thin simmer uncovered on high for 15 to 30 minutes to thicken or mash a few beans against the side to add body. If it gets too thick add a splash of chicken broth.

8. Serve topped with 1 to 2 cups shredded cheddar or Monterey Jack cheese and a dollop of 1/2 cup sour cream, garnish with extra cilantro. Offer tortilla chips or sliced avocado on the side if you like.

9. Leftovers keep in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove or in the microwave with a splash of broth so the cream doesnt separate, and stir well before serving.

Equipment Needed

1. Slow cooker (Crock Pot), 4 to 6 quart, the main pot for everything.
2. Cutting board and chef’s knife for dicing onion, mincing garlic and cutting chicken.
3. Can opener for the tomatoes, corn and beans.
4. Colander to drain the corn and rinse the black beans.
5. Measuring cups and spoons for broth, spices and lime juice.
6. Wooden spoon or silicone spatula to stir and smooth the cream cheese if it gets lumpy.
7. Two forks (or meat claws) to shred the chicken.
8. Cheese grater plus a ladle or large serving spoon for dishing up.

FAQ

Q: Can I start this recipe with frozen chicken? A: It’s not a great idea, thaw the breasts first for even and safe cooking. If you must use frozen, shred only after it’s fully cooked and double check the internal temp hits 165°F, but honestly thaw or use rotisserie chicken for way better results.

Q: When should I add the cream cheese so it melts smooth? A: Add the softened cream cheese near the end, about 20 to 30 minutes before serving after you shred the chicken, stir until creamy. If you add it too early it can separate and get grainy.

Q: How do I make the chili thicker if it’s too runny? A: Take the lid off and cook on high for 20 to 30 minutes to reduce, or stir in a cornstarch slurry made with 1 tablespoon cornstarch and 2 tablespoons cold water until it thickens. You can also mash a cup of the beans into the pot to thicken naturally.

Q: Can I make this ahead or freeze it? A: Yes, but skip adding cream cheese and sour cream before freezing. Freeze the base (chicken, tomatoes, beans, corn, broth, spices) up to 3 months, thaw, reheat and then stir in the cream cheese and sour cream for best texture.

Q: How do I change the heat level? A: For milder, use plain diced tomatoes instead of tomatoes with chiles and reduce the chili powder. For hotter, add chopped jalapeño, a pinch of cayenne or a few dashes of your favorite hot sauce, taste as you go because it builds up.

Q: What are quick serving ideas and how long will leftovers last? A: Serve with shredded cheddar or Monterey Jack, tortilla chips, avocado or over rice. Leftovers keep in the fridge for about 4 days, reheat gently on the stove or in the microwave until steaming hot, make sure it reaches 165°F before eating.

Crock Pot Cream Cheese Chicken Chili Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (same weight). Thighs stay juicier and have more flavor, or use about 3 cups shredded rotisserie chicken to save time.
Cream cheese: use Neufchatel (8 oz) for lower fat, or 1 cup full fat Greek yogurt added at the end for tang; if you use yogurt stir it in off the heat so it dont split.
Diced tomatoes with green chiles: replace with a 10 oz can plain diced tomatoes plus 1/4 cup canned green chiles or 1 fresh chopped jalapeño; for a smokier vibe use fire roasted diced tomatoes.
Black beans: swap for pinto beans or light kidney beans (same amount), or omit beans and add an extra can of corn for a bean free, sweeter chili.

Pro Tips

1) Soften and cube the cream cheese smaller than you think, dont just plop big chunks on top. If it still goes lumpy, heat a little broth, scoop the lumps into a bowl and whisk or use an immersion blender till silky. Microwaving 10 to 15 seconds helps too.

2) Bloom your spices and build flavor up front — quickly sear the chicken or saute the onions and spices in a pan first, it makes the whole thing taste less “flat”. Always taste and adjust salt after you shred the chicken, flavors concentrate as it cooks.

3) Fix the texture fast: too thin, take the lid off and simmer to reduce, or mash a few beans into the pot, or stir in a tablespoon or two of masa harina dissolved in a little water for body and a nice corn flavor. Too thick, add a splash of broth or lime juice and stir.

4) For leftovers and freezing, leave the cream cheese and sour cream out of the freezer portion, freeze the base only. Reheat gently with a little broth and stir or blend to re-emulsify. Pro tip for shredding: toss the hot breasts in a stand mixer for 20 to 30 seconds, or use two forks, it’s way faster and less messy.

Crock Pot Cream Cheese Chicken Chili Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my Cream Cheese Chicken Chili with one surprising pantry ingredient that changes how the dish comes together.

Servings

servings

Calories

530

kcal

Equipment: 1. Slow cooker (Crock Pot), 4 to 6 quart, the main pot for everything.
2. Cutting board and chef’s knife for dicing onion, mincing garlic and cutting chicken.
3. Can opener for the tomatoes, corn and beans.
4. Colander to drain the corn and rinse the black beans.
5. Measuring cups and spoons for broth, spices and lime juice.
6. Wooden spoon or silicone spatula to stir and smooth the cream cheese if it gets lumpy.
7. Two forks (or meat claws) to shred the chicken.
8. Cheese grater plus a ladle or large serving spoon for dishing up.

Ingredients

2 pounds boneless skinless chicken breasts, about 2 large pieces
1 (8 oz) package cream cheese, softened and cut into chunks
1 (10 oz) can diced tomatoes with green chiles, like Rotel
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 cup low sodium chicken broth
1 medium yellow onion, diced
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Juice of 1 lime
1/4 cup chopped fresh cilantro
1 to 2 cups shredded cheddar or Monterey Jack cheese for serving
1/2 cup sour cream for serving
Tortilla chips or sliced avocado for serving, optional

Directions

Soften the cream cheese at room temperature and cut into chunks, dice the onion, mince the garlic, drain the corn and drain and rinse the black beans — set everything by the stove so you dont hunt for stuff later.
Put the 2 pounds chicken breasts in the Crock Pot, add the diced tomatoes with green chiles, drained corn, rinsed black beans, diced onion and minced garlic.
Pour in 1 cup low sodium chicken broth, then sprinkle the spices over everything: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and salt and pepper to taste. Give it a quick stir so the spices arent just sitting on top.
Nestle the softened cream cheese chunks on top of the mixture so they melt into the juices while cooking.
Cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is cooked through and shreds easily.
Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the Crock Pot and stir everything. The cream cheese should melt into a creamy sauce as you stir, if it looks lumpy just keep stirring and warm for a few minutes, or cut the cream cheese into smaller pieces and stir until smooth.
Stir in the juice of 1 lime and about 1/4 cup chopped fresh cilantro, taste and adjust salt and pepper. If the chili is too thin simmer uncovered on high for 15 to 30 minutes to thicken or mash a few beans against the side to add body. If it gets too thick add a splash of chicken broth.
Serve topped with 1 to 2 cups shredded cheddar or Monterey Jack cheese and a dollop of 1/2 cup sour cream, garnish with extra cilantro. Offer tortilla chips or sliced avocado on the side if you like.
Leftovers keep in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove or in the microwave with a splash of broth so the cream doesnt separate, and stir well before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.