Crockpot Cream Cheese Chicken Chili
I first made this Crockpot Cream Cheese Chicken Chili on a rainy weeknight when I wanted something cozy, hands-off, and a little different from the usual chili. It’s creamy, tangy from the cream cheese, and loaded with beans and corn — comfort food that practically cooks itself. If you want an easy weeknight dinner that feeds a crowd and doubles as excellent leftovers, this is it.
Why you’ll love this dish
This crockpot cream cheese chicken chili blends the warmth of classic chili spices with a silky texture from cream cheese. It’s perfect for busy families, potlucks, or nights when you want a satisfying one-pot meal with minimal fuss. The recipe is budget-friendly (chicken plus pantry staples), forgiving for beginners, and kid-friendly while still pleasing adults who want a little spice.
“Comforting, creamy, and super simple — made this for game night and everyone asked for the recipe.” — a satisfied home cook
How this recipe comes together
Step-by-step overview: you’ll layer raw chicken, canned beans and tomatoes, corn, a packet of taco seasoning, and a block of cream cheese into the slow cooker. The crockpot does the heavy lifting for 4–8 hours depending on your setting. Before serving, shred the chicken right in the pot so the cream cheese melts into a rich, cohesive chili. Expect total hands-on time under 10 minutes and a cook time of 4 hours (high) to 6–8 hours (low).
What you’ll need
- 3 boneless chicken breasts (about 1.5–2 lbs) — breasts are convenient, but thighs work too for richer flavor.
- 1 can (15 oz) black beans, drained and rinsed — kidney or pinto beans are fine as swaps.
- 1 package (8 oz) cream cheese — full-fat gives the smoothest texture; neufchâtel or low-fat can be used for lighter versions.
- 1 can (15 oz) diced tomatoes with green chilies (Rotel-style) — use plain diced tomatoes plus 1–2 chopped green chiles if you prefer control over heat.
- 1 cup corn (frozen or canned) — frozen adds a fresher bite; canned is fine drained.
- 1 packet taco seasoning — or 2 tbsp homemade blend (1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch cayenne, salt & pepper).
- 1 cup chicken broth — use low-sodium if watching salt.
- Salt and pepper to taste.
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños, lime wedges, avocado, or tortilla chips.
Directions to follow
- Add the chicken breasts to the crockpot in an even layer.
- Pour in the black beans (drained), diced tomatoes with green chilies, and corn.
- Add the cream cheese block on top, sprinkle the taco seasoning over everything, and pour in the chicken broth.
- Stir gently to combine and season with a little salt and pepper.
- Cover and cook on low for 6–8 hours or on high for 4 hours.
- About 30 minutes before serving, shred the chicken in the crockpot with two forks. Mix thoroughly so the cream cheese melts into the sauce and everything becomes creamy and combined.
- Taste and adjust seasoning. Serve warm with your favorite toppings.
Best ways to enjoy it
This chili is hearty on its own or served with:
- Cornbread or crusty bread for soaking up the creamy sauce.
- Over rice or quinoa to make dinners stretch farther.
- Stuffed into baked potatoes or over nachos for a casual party dish.
- In soft tacos or burritos with extra cilantro and lime.
For sides, a crisp green salad, roasted vegetables, or simple slaw balance the richness nicely.
Storage and reheating tips
- Refrigerator: Cool leftovers to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freezer: Freeze in portioned airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over medium-low, stirring occasionally. Add a splash of broth or water if the chili has thickened. Reheat to at least 165°F (74°C) for food safety. Microwave in covered microwave-safe dishes in 1-minute bursts, stirring in between.
- Food safety note: Don’t leave the crockpot contents at room temperature for more than 2 hours. For quick cooling before refrigeration, divide into shallow containers.
Tricks for success
- Cut the cream cheese into chunks before adding so it melts faster and more evenly.
- Use thighs if you prefer a more succulent, slightly fattier result — cooking time is the same.
- If you like a thinner chili, add another 1/2–1 cup of chicken broth. For thicker, cook uncovered for the last 30 minutes.
- For even seasoning, taste after shredding and adjust salt, pepper, or a squeeze of lime.
- If your taco seasoning is salty, omit added salt until the end.
Recipe variations
- Spicy kick: Add a diced jalapeño at the start or 1/2 tsp cayenne to the seasoning.
- Vegetarian: Replace chicken with an extra can of beans and use vegetable broth; add cubed cream cheese or dairy-free cream cheese.
- Dairy-free: Use a dairy-free cream cheese alternative or blend soaked cashews with a little water to create a creamy swirl after cooking.
- Instant Pot version: Sear chicken briefly on Sauté, add remaining ingredients, cook on High Pressure for 10 minutes, then shred and stir in cream cheese.
- Southwest pulled pork: Swap chicken for a pork shoulder and extend cook time until the pork shreds easily.
Common questions
Q: How long does this chili take from start to finish?
A: Hands-on time is about 10 minutes. Cook time is 6–8 hours on low or 4 hours on high. Total time depends on your slow cooker setting.
Q: Can I use shredded rotisserie chicken instead of cooking raw chicken?
A: Yes. Add shredded rotisserie chicken in the last 30–45 minutes so it heats through and absorbs flavors. Omit the longer cook time — start the crockpot with beans, tomatoes, corn, seasoning, broth, and cream cheese, then add chicken toward the end.
Q: Will the cream cheese separate or get grainy?
A: To avoid separation, add cream cheese in chunks and shred the chicken only once the cheese has partially melted. Stir gently and avoid boiling after the cream cheese is added — low, steady heat keeps the sauce smooth.
Q: Can I cut down on sodium?
A: Use low-sodium canned beans, no-salt-added tomatoes, and low-sodium chicken broth. Also use a low-salt or half packet of taco seasoning, then adjust salt after cooking.
Q: Is this freezer-friendly?
A: Yes. Cool completely, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating gently.
Conclusion
If you want more variations or step-by-step photos, check out this home cook’s take at Crockpot Cream Cheese Chicken Chili – Family Review Guide. For another trusted slow-cooker version with helpful tips, see Crockpot Cream Cheese Chicken Chili – Belle of the Kitchen.
Enjoy your creamy, comforting Crockpot Cream Cheese Chicken Chili — easy to make, even easier to love.
Crockpot Cream Cheese Chicken Chili
Ingredients
Method
- Add the chicken breasts to the crockpot in an even layer.
- Pour in the black beans (drained), diced tomatoes with green chilies, and corn.
- Add the cream cheese block on top, sprinkle the taco seasoning over everything, and pour in the chicken broth.
- Stir gently to combine and season with a little salt and pepper.
- Cover and cook on low for 6–8 hours or on high for 4 hours.
- About 30 minutes before serving, shred the chicken in the crockpot with two forks.
- Mix thoroughly so the cream cheese melts into the sauce and everything becomes creamy and combined.
- Taste and adjust seasoning. Serve warm with your favorite toppings.
