Crockpot Chicken Chili with Cream Cheese is a delicious and comforting meal for your weeknight dinner. This easy, slow-cooked recipe combines tender chicken, rich spices, and velvety cream cheese, making it perfect for busy days or for sharing with loved ones.
This Crockpot Chicken Chili with Cream Cheese is rich, creamy, and made effortlessly in your Crockpot. It's the perfect "dump and go" meal, meaning you simply toss all the ingredients in and let your slow cooker work its magic. When you come back home, your house smells amazing, and you have the perfect dinner ready for you.
This recipe is a lifesaver for those busy days and is also a thoughtful dish to bring to someone needing a comforting meal.
By the way, if you like comforting meals that are very easy to make, my One Pot Taco Pasta and Instant Pot chicken pasta are both delicious and ready in minutes.
Why you'll love this recipe
I've made this crockpot chicken chili with cream cheese countless times for about 15 years now. Here's why:
Effortless Preparation: This recipe is so, so simple. Preparation takes just a few minutes, and your slow cooker does all the hard work. It's a dump-and-go chili for a hearty meal without the fuss.
Creamy and Rich Flavor: Cream cheese takes this chili to a whole new level. Its creamy, rich texture blends with the savory spices to create a flavorful meal everyone enjoys.
Versatile and Customizable: Whether you're a spice enthusiast, a fan of specific beans, or prefer extra veggies, this recipe is flexible and open to your personal touch. You can make it your own with minimal effort.
Perfect for Sharing: This chili also makes for a heartwarming gift to share with someone in need. Its comforting nature and delicious taste make it a thoughtful and caring gesture for friends or family.
Ingredients
- Chicken Breasts: Using boneless and skinless chicken breasts is best so the chili can be leaner, and you don't need to separate any bones from the meat.
- Cumin: Provides a warm and earthy spice. It's one of the spices that gives chili its characteristic flavor, so I don't recommend substituting it.
- Chili Powder: Adds that signature chili flavor. You can make it milder or spicier by adjusting the quantity.
- Onion Powder: Brings a mild onion flavor without the texture. If you prefer fresh onions, you can use those instead.
- Oregano: Provides a hint of herbal freshness.
- Garlic Powder: Gives a delicious garlic flavor. Fresh minced garlic can be used as a substitute.
- Ranch Dressing Mix: This mix contains various herbs and spices. You can make your own ranch seasoning from scratch or omit it altogether, although I think it brings a really nice taste to this recipe.
- Diced Tomatoes with Green Chiles (Rotel): These tomatoes with green chiles add a subtle kick of heat. If you're not a fan of spice, choose regular diced tomatoes.
- Diced Tomatoes: If you like extra spicy, add another can of Rotel instead of just diced tomatoes.
- Black Beans: I like using black beans, but I've made it with Pinto, Kidney, and Great Northern, and it was also delicious. You can mix and match or use your favorite bean variety.
- Corn: Adds a touch of sweetness and vibrant color to your chili.
- Cream Cheese: Brings a creamy and rich element to your chili that sets it apart.
- Water: You could also use chicken or vegetable broth to add even more flavor.
- Table Salt: It enhances the flavors. Adjust to your taste.
- Cilantro: Offers a fresh, herbal note. If you're not a fan of cilantro, you can use parsley or green onions.
How to make crockpot chicken chili with cream cheese
A white chicken chili can't get any easier than this. Here's what you need to do:
Step 1: Add all ingredients but cilantro into the pot and close the lid. Cook on low for about 6-7 hours or on high for 4-5 hours.
Step 2: Shred the chicken and mix the chili well to help incorporate the cream cheese. Add cilantro and serve.
Why use cream cheese?
Cream cheese is the secret ingredient that makes this chili incredibly creamy and delicious. It adds a silky texture and a rich flavor that's hard to resist, so feel free to add more or less to your liking.
Using the Instant Pot as a slow cooker
You can make this chili using any slow cooker, including the slow cooker setting in the Instant Pot.
To do that, add all the ingredients into the insert pot, close the lid, and open the valve. Press the "slow cooker" button once or twice — until it shows your preference for High or Low —, and use the + and - buttons to adjust the time. Press start, and you're good to go.
Note that there are many Instant Pot models, so these instructions might differ slightly depending on your model.
Variations
Feel free to get creative with this recipe. You can experiment with different beans like kidney, pinto, or white beans. Add vegetables like bell peppers or carrots, or even try using different types of cheese like white queso dip instead of cream cheese.
Serving Suggestions
This creamy chili is a complete meal on its own, but you can serve it with a side of cornbread, tortilla chips, or a simple green salad for a well-rounded dinner. It may sound different, but I always eat it with a side of butter rice and sauteed chickpeas as a topping. It's delicious!!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for up to 3 months.
Top Tips
- Adjust the level of spice by using 2 cans of tomatoes with green chilis instead of just one or adding more fresh chili peppers to suit your taste.
- As you open the pan, the chili may look a little messy. Make sure you stir everything really well so the cream cheese can finish melting and blending with the rest.
- You can shred the chicken straight inside the pot, transfer the cooked breasts to a cutting board, and shred them with 2 forks, or put them in a bowl and shred them with a mixer.
FAQs
Although many people cook frozen chicken in a slow cooker, USDA recommends thawing meat or poultry before adding them to a slow cooker. Frozen pieces require more time to reach a safe internal temperature and may pose a risk of foodborne illness. Moreover, frozen or partially frozen ingredients can potentially lower the overall temperature inside the slow cooker, affecting the cooking process.
Overcooking or cooking on too high of a heat setting can make chicken tough or dry. Try not to cook the chicken longer than necessary.
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📖 Recipe / Receita
Crockpot Chicken Chili with Cream Cheese
Equipment
- 1 crockpot (slow cooker)
Ingredients
- 4 chicken breasts (boneless/skinless)
- 1 package ranch dressing mix
- 1½ tablespoon cumin
- 1 tablespoon chili powder
- ½ tablespoon onion powder
- ½ tablespoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon table salt
- 2 15 oz cans black beans, drained and filled with filtered water (430g each)
- 1 14.5 oz can diced tomatoes, undrained (411g)
- 1 10 oz can diced tomatoes with green chiles, undrained (283g)
- 1 15 oz can corn, undrained (425g)
- 12 oz cream cheese, cut into small chunks (340g)
- 1 cup water
- 1 handful fresh cilantro (chopped)
Instructions
- Add all ingredients but cilantro into the pot. Cover with the lid and cook on low for about 6-7 hours or on high for 4-5 hours.
- Open the lid and check if the chicken is done. If it's shredding easily, it's time to stop. With the help of a spatula or spoon, stir and help any chunks of cream cheese to incorporate into the liquid in the pan. Taste the liquid to check if salt is okay; if necessary, correct salt.
- Using 2 forks, shred all chicken breasts and add cilantro. Stir well.
- You can serve it with tortilla strips, a dollop of sour cream, shredded cheese, sauteed chickpeas, and more cilantro. Enjoy!
Notes
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Nutrition Estimate:
Nutritional disclaimer
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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