Crockpot Chicken Chili with Cream Cheese

chicken chili made in crockpot with cream cheese, beans, corn, tomatoes, chilis, spices, and cilantro. Chili is inside a white bowl, with chips, sour cream and cilantro on the side.

Crockpot Chicken Chili with Cream Cheese

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 sharing with loved ones.

Prep Time7

Cook Time6

Total Time6 7

Course: Main Course

Cuisine: American, Mexican, Tex-Mex

Keyword: chicken chili, chili, cream cheese, crockpot, Instant Pot slow cooker, slow cooker, white chicken chili

Servings:

Calories: 628kcal

Author: Lilian Vallezi

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

*As you shred the chicken, it might absorb some liquid, and you may feel like it needs more liquid. If this happens, you can simply add half and half, milk or water, to your liking.

*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.

*The chili may look a little messy as you open the open. 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.

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