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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.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
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.