BEST Cream Cheese Chicken Chili Recipe

I still remember the first time I made this slow‑cooker cream cheese chicken chili — the house smelled like a Tex‑Mex hug, and everyone came back for seconds. It’s a creamy, comforting chili that takes minimal hands‑on time: dump in simple pantry staples, let the crockpot do the work, then shred the chicken and stir in cream cheese for a rich, velvety finish. It’s perfect for busy weeknights, game days, or when you need something that feels indulgent but effortless. For a slightly different creamy version, you can also compare notes with this creamy white chicken chili recipe.

Why you’ll love this dish

This chili hits a sweet spot: hearty protein from shredded chicken, fiber from beans, a touch of heat from RO-TEL, and silky richness from cream cheese. It’s budget‑friendly, kid‑approved, and designed for set‑and‑forget convenience in a 6‑quart slow cooker. Because it uses pantry cans and one block of cream cheese, it’s also a pantry-rescue meal when you want something satisfying without a long shopping list.

“A family favorite — creamy, comforting, and so easy. Perfect for busy nights.” — home cook review

Step-by-step overview

• Place seasoned, butterflied chicken breasts in the bottom of a greased 6‑quart slow cooker.
• Add drained beans, corn, RO-TEL (undrained), diced onion, chicken broth, spices, ranch mix, and cubed cream cheese.
• Cook on HIGH 2 hours or LOW 3–4 hours until chicken registers 165°F.
• Remove chicken, shred it, stir back into the chili, and finish on HIGH for 30 minutes until fully combined.
• Adjust seasoning, garnish with cilantro and avocado, and serve.

What you’ll need

• 1 lb boneless skinless chicken breasts (about 2 large) — butterflied
• 1 (15.5 oz) can pinto beans, drained and rinsed
• 1 (15.5 oz) can black beans, drained and rinsed
• 1 can RO-TEL original (undrained)
• 1 (11 oz) can whole kernel corn (undrained)
• 1 medium yellow onion, diced
• 1 cup chicken broth (or low‑sodium for more control)
• 1 Tbsp chili powder* (use mild or smoked for variation)
• 1 1/2 tsp ground cumin
• 1 tsp fine sea salt (plus more to taste)
• 1/2 tsp ground black pepper (plus more to taste)
• 1 package ranch seasoning mix
• 8 oz cream cheese, cubed (one full brick)
• 2 Tbsp diced fresh cilantro (for garnish)
• Avocado slices (optional, for garnish)

Notes: If you want lower sodium, use low‑sodium canned beans and broth and taste before adding the full teaspoon of salt. You can swap Greek yogurt for a lighter finish, but add it after reheating off the heat to prevent curdling.

Directions to follow

1. Lightly grease a 6‑quart crockpot with cooking spray.
2. Butterfly the chicken breasts (slice horizontally without cutting through) and lay them flat on the bottom of the slow cooker.
3. Add the drained and rinsed pinto and black beans, undrained RO‑TEL, undrained corn, diced onion, chicken broth, chili powder, cumin, sea salt, black pepper, ranch seasoning, and cubed cream cheese on top.
4. Cover and cook on HIGH for 2 hours or on LOW for 3–4 hours. Chicken is done when an instant‑read thermometer reads 165°F.
5. Stir the chili lightly once or twice during cooking to help the cream cheese melt evenly.
6. When chicken reaches 165°F, remove breasts and shred with two forks. Stir shredded chicken back into the crockpot.
7. Set the slow cooker to HIGH and cook an additional 30 minutes to meld flavors and fully incorporate the cream cheese.
8. Taste and adjust salt and pepper. Serve hot, garnished with diced cilantro and avocado slices if desired.

Best ways to enjoy it

• Ladle into bowls and top with sliced avocado, cilantro, and a squeeze of lime.
• Spoon over steamed rice or serve with warm corn tortillas for tacos.
• Offer shredded cheese, tortilla chips, or crushed fritos at the table for texture contrast.
• Make it a baked option: transfer to an oven‑safe dish, top with cheddar, and broil until bubbly for a crunchy finish.

How to store & freeze

• Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days.
• Freezer: Portion into freezer‑safe containers or heavy‑duty zip bags (leave headspace). Freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium‑low, stirring frequently; add a splash of broth if it’s too thick. Microwave in 1‑minute bursts, stirring between, until heated through. Reheat only once for best safety and quality.

Pro chef tips

• Let the cream cheese soften at room temperature for 20–30 minutes before cubing — it melts more smoothly.
• If your cream cheese isn’t fully incorporated after initial cooking, use an immersion blender for a few seconds to emulsify, then add shredded chicken back in.
• For a faster weeknight version, use pre‑cooked rotisserie chicken and reheat just long enough for flavors to meld.
• For more depth, brown the onions lightly in a skillet before adding to the crockpot.
• For a different creamy profile, try substituting half the cream cheese with plain Greek yogurt added off heat. For another creamy take on a white chicken chili, see this creamy white chili recipe with chicken.

Creative twists

• Spicy: Add a diced jalapeño or 1 tsp cayenne with the spices.
• Smoky: Use smoked paprika or chipotle in adobo (1 Tbsp) for a smoky kick.
• Vegetarian: Skip chicken and add extra beans, diced sweet potato, and vegetable broth.
• Cheesy bake: After finishing in the slow cooker, top with shredded Monterey Jack and broil until bubbly.
• Low‑carb: Omit corn and serve over cauliflower rice or with a side salad.

Your questions answered

Q: How long does this take from start to table?
A: Hands‑on time is about 10–15 minutes (butterflying chicken and dumping ingredients). Total cook time is 2 hours on HIGH or 3–4 hours on LOW, plus a final 30 minutes after shredding.

Q: Can I use frozen chicken?
A: It’s safer to thaw chicken first so the internal temperature reaches 165°F reliably. If using frozen, increase cook time and verify doneness with a thermometer.

Q: Is this kid‑friendly?
A: Yes — the cream cheese mellows heat. Leave RO‑TEL or additional chili powder out or reduce it if your kids prefer milder flavors.

Q: Can I make this on the stovetop?
A: Yes. Simmer everything (except cream cheese) in a large pot for 20–30 minutes until chicken is cooked through, then shred and stir in cream cheese off heat. Keep an eye on liquid levels.

Q: How can I reduce sodium?
A: Use low‑sodium beans, low‑sodium broth, and a reduced‑salt ranch mix or half the ranch packet; taste and adjust after cooking.

Conclusion

If you want another version to compare technique or flavor notes, check this Cream Cheese Chicken Chili Recipe for an alternative approach. For family‑tested feedback and more crockpot tips, read Crockpot Cream Cheese Chicken Chili – Family Review Guide.

Slow-Cooker Cream Cheese Chicken Chili

A creamy, comforting chili made in a slow cooker, perfect for busy weeknights. This dish combines shredded chicken, beans, corn, and cream cheese for a rich, velvety finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Tex-Mex

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless skinless chicken breasts (about 2 large) — butterflied Butterflied for even cooking.
• 1 15.5 oz can pinto beans, drained and rinsed Use low-sodium for reduced salt.
• 1 15.5 oz can black beans, drained and rinsed Use low-sodium for reduced salt.
• 1 can RO-TEL original (undrained) Adds a touch of heat.
• 1 11 oz can whole kernel corn (undrained) Adds sweetness and texture.
• 1 medium yellow onion, diced For flavor.
• 1 cup chicken broth Use low-sodium for more control.
• 1 Tbsp chili powder Use mild or smoked for variation.
• 1 1/2 tsp ground cumin
• 1 tsp fine sea salt Plus more to taste.
• 1/2 tsp ground black pepper Plus more to taste.
• 1 package ranch seasoning mix
• 8 oz cream cheese, cubed One full brick for creaminess.
• 2 Tbsp diced fresh cilantro For garnish.
• to taste Avocado slices Optional, for garnish.

Method

 

Preparation

1. Lightly grease a 6-quart crockpot with cooking spray.
2. Butterfly the chicken breasts (slice horizontally without cutting through) and lay them flat on the bottom of the slow cooker.
3. Add the drained and rinsed pinto and black beans, undrained RO-TEL, undrained corn, diced onion, chicken broth, chili powder, cumin, sea salt, black pepper, ranch seasoning, and cubed cream cheese on top.

Cooking

1. Cover and cook on HIGH for 2 hours or on LOW for 3–4 hours. Chicken is done when an instant-read thermometer reads 165°F.
2. Stir the chili lightly once or twice during cooking to help the cream cheese melt evenly.

Finishing

1. When chicken reaches 165°F, remove breasts and shred with two forks.
2. Stir shredded chicken back into the crockpot.
3. Set the slow cooker to HIGH and cook an additional 30 minutes to meld flavors and fully incorporate the cream cheese.
4. Taste and adjust salt and pepper.
5. Serve hot, garnished with diced cilantro and avocado slices if desired.

Notes

For lower sodium, use low-sodium canned beans and broth and taste before adding the full teaspoon of salt. You can swap Greek yogurt for a lighter finish, but add it after reheating off the heat to prevent curdling.