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Crock Pot Cream Cheese Chicken Chili

A creamy, slightly spicy slow-cooker chili combining shredded chicken, cream cheese, black beans, corn, and diced tomatoes with green chiles, perfect for busy weeknights or potlucks.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs Thighs for more fat and flavor
  • 8 oz cream cheese, softened Use reduced-fat for lower fat
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained Fire-roasted corn adds smoky depth
  • 1 can (10–14 oz) diced tomatoes with green chilies Rotel-style
  • 1 cup chicken broth Use low-sodium if preferred
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • to taste salt and pepper
Optional Toppings
  • shredded cheddar or Monterey Jack cheese
  • sour cream
  • sliced green onions
  • cilantro
  • lime wedges

Method
 

Preparation
  1. Place the raw chicken breasts in the bottom of a 4–6 quart slow cooker in a single layer.
  2. 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.
  3. Pour the cream cheese mixture over the chicken, spreading it so the chicken is mostly covered.
Cooking
  1. 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.
  2. Use two forks to shred the chicken directly in the crock pot, then stir the shredded meat into the chili.
  3. Taste and adjust salt, pepper, or chili powder before serving.
Serving Suggestions
  1. Serve hot with optional toppings like shredded cheese, sour cream, sliced green onions, and a squeeze of lime.

Notes

This chili is forgiving: swap spices, use rotisserie chicken to speed it up, or freeze portions for later. For lower fat, use reduced-fat cream cheese or Neufchâtel, but the chili will be slightly less rich.