Crock Pot Cream Cheese Chicken Chili
I make this Crock Pot Cream Cheese Chicken Chili on repeat when I want something comforting, hands-off, and reliably crowd-pleasing. It’s a creamy, slightly spicy slow-cooker chili that combines shredded chicken, cream cheese, black beans, corn, and diced tomatoes with green chiles — all the cozy flavors of chili without the heavy simmering. Perfect for busy weeknights, potlucks, or anytime you want a comforting bowl with minimal fuss.
Why you’ll love this dish
This recipe hits a sweet spot: it’s ultra-easy, fills a pot with hearty protein and fiber, and delivers a velvety texture thanks to the cream cheese. It’s approachable for cooks of any level and scales well for families or leftovers. Because everything cooks low and slow, the chicken stays tender and shreddable, and the spices have time to meld.
"A family favorite — rich, creamy, and so simple to make. We topped ours with cheddar and green onions and it disappeared fast." — happy home cook
Reasons to reach for this recipe: great for weeknight dinners, ideal when you want make-ahead meals, kid-friendly if you keep the heat mild, and economical because canned beans and corn stretch the protein. It’s also forgiving: swap spices, use rotisserie chicken to speed it up, or freeze portions for later.
How this recipe comes together
Quick overview so you know what to expect:
- Layer raw chicken breasts in the slow cooker.
- Mix cream cheese with canned beans, corn, diced tomatoes with green chiles, spices, and chicken broth.
- Pour the creamy mixture over the chicken and cook low and slow.
- Shred the chicken in the pot and stir everything together for a creamy chili finish.
This is a set-it-and-forget-it meal — active time is about 10 minutes (mostly stirring and assembling), and cook time is 3–8 hours depending on your setting.
Gather these items
- 1 pound boneless, skinless chicken breasts (or thighs for more fat and flavor)
- 1 package (8 oz) cream cheese, softened
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained (fire-roasted corn adds smoky depth)
- 1 (10–14 oz) can diced tomatoes with green chilies (Rotel-style)
- 1 cup chicken broth (use low-sodium if preferred)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional toppings: shredded cheddar or Monterey Jack, sour cream, sliced green onions, cilantro, lime wedges
Substitution notes:
- For lower fat, use reduced-fat cream cheese or Neufchâtel, but the chili will be slightly less rich.
- Use cooked shredded rotisserie chicken (about 2 cups) to cut cooking time — add it in the last 30 minutes to warm through.
- Make it spicier by adding a chopped jalapeño or a pinch of cayenne.
How to prepare it
- Place the raw chicken breasts in the bottom of a 4–6 quart slow cooker in a single layer.
- In a medium bowl, soften the cream cheese slightly and stir in the black beans, drained corn, diced tomatoes with green chiles, chicken broth, chili powder, cumin, and a pinch of salt and pepper until mostly smooth and evenly combined.
- Pour the cream cheese mixture over the chicken, spreading it so the chicken is mostly covered.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
- Use two forks to shred the chicken directly in the crock pot, then stir the shredded meat into the chili so it soaks up the creamy sauce. Taste and adjust salt, pepper, or chili powder.
- Serve hot with shredded cheese, a dollop of sour cream, sliced green onions, and a squeeze of lime if you like.
What to serve it with
This chili is great on its own in bowls or over rice. Serving ideas:
- Spoon over steamed rice or quinoa for a more filling bowl.
- Serve with warm corn tortillas or crusty bread for dipping.
- Turn it into nachos: tortilla chips, a ladle of chili, shredded cheese, broil briefly, then top with sour cream and jalapeños.
- Add a bright salad (mixed greens with lime vinaigrette) to cut the richness.
How to store & freeze
Refrigerator: Cool leftovers quickly and store in an airtight container for up to 3–4 days.
Reheat: Warm on the stovetop over medium-low, stirring occasionally, until steaming; or microwave in 1-minute bursts until hot. Bring to at least 165°F (74°C) when reheating. If it thickens in the fridge, add a splash of broth to loosen it.
Freezer: Cool completely, pack into freezer-safe containers or heavy-duty freezer bags (leave headspace), and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Label with date.
Food safety note: Do not leave the chili at room temperature for more than 2 hours. Use a thermometer to ensure poultry reaches safe internal temps.
Extra advice
- Soften the cream cheese slightly (20–30 seconds in the microwave) for easier mixing.
- If you prefer a chunkier texture, shred the chicken less finely. For silkier chili, blend 1–2 cups with an immersion blender before adding back.
- If the chili is too thin when finished, remove the lid and cook on high for 20–30 minutes to reduce, or stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and simmer until thickened.
- To avoid over-salting, use low-sodium broth and taste before adding extra salt — canned tomatoes and beans can add quite a bit of sodium.
Creative twists
- Tex-Mex version: Add a teaspoon of smoked paprika and use chipotle in adobo for smoky heat.
- Creamy verde: Swap diced tomatoes for a can of diced green tomatoes or add a few tablespoons of tomatillo salsa.
- Vegetarian option: Replace chicken with firm cubed tofu, tempeh, or extra beans and simmer on low for 4 hours.
- Cheesecake-style richness: Stir in a cup of shredded pepper jack for a sharper cheese profile.
- Instant Pot adaptation: Use the sauté function to melt cream cheese into the broth, then add sealed chicken and cook on high pressure for 10 minutes with a 5-minute natural release.
Common questions
Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s safer to thaw before slow-cooking. Putting frozen chicken in a slow cooker can keep it in the temperature danger zone too long. Thaw in the fridge overnight or use fresh.
Q: How long does this take to make start-to-finish?
A: Active prep is about 10–15 minutes. Cook time is 3–4 hours on high or 6–8 hours on low.
Q: Can I make this spicier without changing the overall flavor?
A: Yes — add chopped jalapeño, a splash of hot sauce, or a teaspoon of cayenne. Taste as you go; heat intensifies while cooking.
Q: Is it okay to use light cream cheese?
A: Yes, lighter cream cheese works, but the final chili will be less rich and a touch thinner. Adjust with a little extra cheese or simmer uncovered to thicken.
Q: What if my chili is too thin after shredding the chicken?
A: Reduce with the lid off for 20–30 minutes to evaporate liquid, or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and simmer until thicker.
Conclusion
If you want more variations or an alternate method, this detailed guide on Crockpot Cream Cheese Chicken Chili – Family Review Guide walks through tweaks and user tips. For another perspective and serving ideas, check this write-up: Crock Pot Cream Cheese Chicken Chili – Together as Family.
Crock Pot Cream Cheese Chicken Chili
Ingredients
Method
- Place the raw chicken breasts in the bottom of a 4–6 quart slow cooker in a single layer.
- In a medium bowl, soften the cream cheese slightly and stir in the black beans, drained corn, diced tomatoes with green chiles, chicken broth, chili powder, cumin, and a pinch of salt and pepper until mostly smooth and evenly combined.
- Pour the cream cheese mixture over the chicken, spreading it so the chicken is mostly covered.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
- Use two forks to shred the chicken directly in the crock pot, then stir the shredded meat into the chili.
- Taste and adjust salt, pepper, or chili powder before serving.
- Serve hot with optional toppings like shredded cheese, sour cream, sliced green onions, and a squeeze of lime.
