I made this Cream Cheese Chicken Chili and honestly it’s the kind of ridiculously creamy, bowl-stopping dinner that makes leftovers disappear overnight.
I’m obsessed with this Cream Cheese Chicken Chili because it actually tastes like a treat on a weeknight. I love the creamy swirl of cream cheese and the shredded chicken breasts that soak up all the spicy tomato and ranch vibes.
It’s messy in the best way, spoon-streaked bowls and leftovers that improve overnight. And I love that it’s one of my go-to Crockpot Recipes Slow Cooker dishes when I don’t have time to fuss.
Hearty, cheesy, a little tangy. My family fights over the last bowl.
No shame. I always grab seconds before anyone else even notices.
Ingredients
- Chicken breasts: the hearty protein that makes it filling and perfect for leftovers.
- Cream cheese: creamy tang that makes the chili silky and comfort-food cozy.
- Rotel tomatoes and chiles: adds bright tomato zing and mild heat, not overpowering.
- White beans: creamy texture and fiber, so the chili feels more substantial.
- Sweet corn: little pops of sweetness and texture, like tiny kernels of summer.
- Yellow onion: sweet base flavor, gives depth and a bit of bite.
- Garlic: aromatic punch that makes everything smell homey and irresistible.
- Chicken broth: thins and rounds flavors, keeps it from being too thick.
- Ranch seasoning: herby, tangy notes that make it unexpectedly craveable.
- Taco seasoning: classic Mexican spices for warmth and a taco-ish vibe.
- Cumin: earthy warmth that grounds the whole pot, subtle but necessary.
- Salt and pepper: basic balance, don’t skip for tasting control.
- Olive oil: Optional browning gives extra flavor, but you can skip it.
- Fresh cilantro: bright, herbal finish that lightens richer bites.
- Cheddar or Monterey Jack: melty, gooey cheese always makes it better.
- Sour cream: cool, tangy counterpoint to the spicy, creamy chili.
- Sliced green onions: fresh crunch and mild bite on top, looks nice too.
Ingredient Quantities
- 3 large boneless skinless chicken breasts (about 1 1/2 to 2 lbs)
- 1 (8 oz) block cream cheese, softened
- 1 (10 oz) can Rotel diced tomatoes and green chiles, undrained
- 1 (15 oz) can white beans, drained and rinsed (cannellini or great northern)
- 1 (15 oz) can sweet corn, drained or 1 cup frozen corn
- 1 small yellow onion, diced
- 2 to 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) taco seasoning mix
- 1 teaspoon ground cumin
- Salt and black pepper to taste, start with about 1/2 teaspoon salt
- 2 tablespoons olive oil or vegetable oil (optional for browning chicken)
- Fresh cilantro, chopped for garnish (optional)
- Shredded cheddar or Monterey Jack cheese for serving (optional)
- Sour cream for serving (optional)
- Sliced green onions for serving (optional)
How to Make this
1. If you want more flavor, heat 2 tablespoons oil in a skillet over medium high heat and brown the 3 chicken breasts 2 to 3 minutes per side, just to get some color; this is optional but worth it.
2. Place the chicken breasts in the bottom of the crock pot. Add the diced onion, minced garlic, 1 (10 oz) can Rotel (undrained), 1 cup low sodium chicken broth, 1 packet ranch seasoning, 1 packet taco seasoning, and 1 teaspoon ground cumin. Sprinkle about 1/2 teaspoon salt and some black pepper, you can adjust later.
3. Drain and rinse 1 (15 oz) can white beans and drain 1 (15 oz) can sweet corn (or measure 1 cup frozen corn). Add the beans and corn to the crock pot, stirring gently to distribute.
4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is cooked through and tender enough to shred.
5. Remove the chicken to a cutting board or bowl, shred with two forks, then return the shredded chicken to the crock pot and stir to combine.
6. Cut or cube the softened 8 oz block of cream cheese and add to the chili. Stir until cream cheese melts and the chili is creamy; this can take 5 to 10 minutes. If it seems too thick add a little more chicken broth to reach your desired consistency.
7. Taste and adjust seasoning with more salt, pepper, or a pinch more cumin or taco seasoning if needed. Heat until everything is hot and well combined.
8. Serve the chili ladled into bowls topped with shredded cheddar or Monterey Jack cheese, a dollop of sour cream, sliced green onions, and chopped fresh cilantro if you like.
9. Leftovers keep well in the fridge for 3 to 4 days and the flavors actually get better. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Equipment Needed
1. Crock pot or slow cooker
2. Large skillet (if you brown the chicken)
3. Cutting board
4. Chef knife
5. Measuring cups and spoons
6. Can opener and a colander or fine strainer (for draining/rinsing beans and corn)
7. Two forks for shredding the chicken
8. Wooden spoon or heatproof spatula for stirring
9. Ladle and bowls for serving
FAQ
Crock Pot Cream Cheese Chicken Chili Recipe Substitutions and Variations
- 3 large boneless skinless chicken breasts: swap for 3 to 4 boneless skinless chicken thighs for juicier meat, or use 2 cups shredded rotisserie chicken if you want it fast.
- 1 (8 oz) block cream cheese: use 8 oz Neufchatel for a lighter option, or mix 4 oz cream cheese with 1/2 cup Greek yogurt to cut richness and add tang.
- 1 (10 oz) can Rotel diced tomatoes and green chiles: replace with a 10 oz can diced tomatoes plus 2 to 3 tablespoons canned green chiles, or 1 cup mild salsa if you like more flavor.
- 1 (15 oz) can white beans: swap for a 15 oz can of cannellini or great northern if you want the same, or use 15 oz black beans or pinto beans for a different texture and taste.
Pro Tips
1. Brown the chicken first if you can. Even a quick 2 to 3 minute sear per side adds a ton of flavor, and it keeps the meat from tasting flat after it shreds. Don’t skip drying the breasts with a paper towel first or the oil will splatter.
2. Soften the cream cheese ahead of time and cut it into small cubes. It melts faster and mixes in smoother, so you won’t end up with weird gooey blobs. If it still looks too thick, add small splashes of hot chicken broth until the texture is right.
3. Rinse the beans but don’t over rinse the corn if it’s canned. A quick rinse gets rid of the canned taste on beans, but drained corn can keep a little of its natural sweetness. If you like more heat, swap half the Rotel for a can of plain diced tomatoes and add chopped jalapeno to control spice.
4. Taste and tweak near the end, not the start. Salt, cumin or taco seasoning can concentrate while it cooks, so add a little at first, then finish seasoning after shredding the chicken and stirring in the cream cheese. Leftovers improve overnight, so make extra and reheat gently with a splash of broth.
Crock Pot Cream Cheese Chicken Chili Recipe
I made this Cream Cheese Chicken Chili and honestly it’s the kind of ridiculously creamy, bowl-stopping dinner that makes leftovers disappear overnight.
6
servings
487
kcal
Equipment: 1. Crock pot or slow cooker
2. Large skillet (if you brown the chicken)
3. Cutting board
4. Chef knife
5. Measuring cups and spoons
6. Can opener and a colander or fine strainer (for draining/rinsing beans and corn)
7. Two forks for shredding the chicken
8. Wooden spoon or heatproof spatula for stirring
9. Ladle and bowls for serving
Ingredients
-
3 large boneless skinless chicken breasts (about 1 1/2 to 2 lbs)
-
1 (8 oz) block cream cheese, softened
-
1 (10 oz) can Rotel diced tomatoes and green chiles, undrained
-
1 (15 oz) can white beans, drained and rinsed (cannellini or great northern)
-
1 (15 oz) can sweet corn, drained or 1 cup frozen corn
-
1 small yellow onion, diced
-
2 to 3 cloves garlic, minced
-
1 cup low sodium chicken broth
-
1 packet (1 oz) ranch seasoning mix
-
1 packet (1 oz) taco seasoning mix
-
1 teaspoon ground cumin
-
Salt and black pepper to taste, start with about 1/2 teaspoon salt
-
2 tablespoons olive oil or vegetable oil (optional for browning chicken)
-
Fresh cilantro, chopped for garnish (optional)
-
Shredded cheddar or Monterey Jack cheese for serving (optional)
-
Sour cream for serving (optional)
-
Sliced green onions for serving (optional)
Directions
- If you want more flavor, heat 2 tablespoons oil in a skillet over medium high heat and brown the 3 chicken breasts 2 to 3 minutes per side, just to get some color; this is optional but worth it.
- Place the chicken breasts in the bottom of the crock pot. Add the diced onion, minced garlic, 1 (10 oz) can Rotel (undrained), 1 cup low sodium chicken broth, 1 packet ranch seasoning, 1 packet taco seasoning, and 1 teaspoon ground cumin. Sprinkle about 1/2 teaspoon salt and some black pepper, you can adjust later.
- Drain and rinse 1 (15 oz) can white beans and drain 1 (15 oz) can sweet corn (or measure 1 cup frozen corn). Add the beans and corn to the crock pot, stirring gently to distribute.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is cooked through and tender enough to shred.
- Remove the chicken to a cutting board or bowl, shred with two forks, then return the shredded chicken to the crock pot and stir to combine.
- Cut or cube the softened 8 oz block of cream cheese and add to the chili. Stir until cream cheese melts and the chili is creamy; this can take 5 to 10 minutes. If it seems too thick add a little more chicken broth to reach your desired consistency.
- Taste and adjust seasoning with more salt, pepper, or a pinch more cumin or taco seasoning if needed. Heat until everything is hot and well combined.
- Serve the chili ladled into bowls topped with shredded cheddar or Monterey Jack cheese, a dollop of sour cream, sliced green onions, and chopped fresh cilantro if you like.
- Leftovers keep well in the fridge for 3 to 4 days and the flavors actually get better. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 344g
- Total number of serves: 6
- Calories: 487kcal
- Fat: 23g
- Saturated Fat: 9.6g
- Trans Fat: 0.2g
- Polyunsaturated: 1.7g
- Monounsaturated: 6.7g
- Cholesterol: 150mg
- Sodium: 702mg
- Potassium: 920mg
- Carbohydrates: 18g
- Fiber: 3.8g
- Sugar: 4.7g
- Protein: 47g
- Vitamin A: 800IU
- Vitamin C: 8mg
- Calcium: 58mg
- Iron: 2.2mg
