Crock Pot Cream Cheese Chicken Chili
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I first made this Crock Pot Cream Cheese Chicken Chili on a rushed weeknight and it instantly became a staple. It’s a cozy, creamy twist on classic chicken chili — tender shredded chicken folded into beans, corn, diced tomatoes with green chiles and a block of cream cheese that melts into a rich, slightly tangy broth. It’s the kind of slow-cooker meal that cleans up easily, feeds a crowd, and doubles as excellent leftovers.
If you like hands-off dinners that still taste homemade, this recipe is designed to deliver comfort with minimal effort. (If you want another creamy slow-cooker chicken idea, check this White Chicken Chili with Cream Cheese for a similar flavor profile.)
Why you’ll love this dish
This chicken chili is a weeknight hero: inexpensive, kid-friendly, and ready when you are. The cream cheese gives the broth a velvety texture without needing heavy cream or a roux. Using pantry staples (canned beans, corn, tomatoes, and a packet of taco seasoning) keeps shopping simple and the prep under five minutes.
“5 stars — creamy, comforting, and the whole family asked for seconds. Perfect for busy nights.” — a quick review from my supper table
Reasons to reach for this recipe:
- Low effort: dump-and-go prep in under 10 minutes.
- Budget-friendly: canned goods and one chicken pound stretch to several servings.
- Versatile: top it for tacos, bowls, or nachos.
- Kid-approved: mild spice that can be kicked up for adults.
How this recipe comes together
Quick overview so you know what to expect:
- Place chicken in the slow cooker as the base.
- Add drained black beans, corn, diced tomatoes with green chiles, taco seasoning, and chicken broth.
- Nest a block of cream cheese on top — it melts into the chili while it cooks.
- Cook low for 6–8 hours or high for 3–4 hours.
- Shred the cooked chicken, stir everything to combine, then season to taste.
This process keeps the chicken juicy (it steams in the broth) and lets the cream cheese fully incorporate for a silky finish.
What you’ll need
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed (use low-sodium if you prefer)
- 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn, no need to thaw)
- 1 can (10 oz) diced tomatoes with green chilies (Rotel-style)
- 1 package (8 oz) cream cheese, room temperature if possible (helps it melt faster)
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 cup chicken broth (use low-sodium and adjust salt later)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced avocado, jalapeños
Substitution notes:
- Swap chicken breasts for boneless thighs for richer flavor and less drying.
- For a low-carb version, skip the corn and serve over cauliflower rice.
- Want a tangier finish? Stir in a squeeze of lime before serving.
(If you like trying different slow-cooker chicken recipes, you might enjoy this buffalo chicken chili for a spicier change.)
Step-by-step instructions
- Place the chicken breasts in an even layer at the bottom of the crock pot.
- Pour in the drained black beans and corn. Add the diced tomatoes with green chiles.
- Sprinkle the taco seasoning over the top, then pour in the chicken broth. Gently stir once to distribute the seasoning.
- Place the block of cream cheese on top — don’t worry about melting it in; it will soften during cooking.
- Cover and cook: low for 6–8 hours or high for 3–4 hours. The chicken should reach 165°F and be very tender.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crock pot and stir until the cream cheese is fully incorporated and the chili is creamy.
- Taste and season with salt and pepper as needed. Serve hot with your preferred toppings.
Short tips in-line: if the cream cheese is still chunky at the end, stir vigorously or mash with a potato masher to smooth. For a thinner chili, add up to 1/2 cup more broth.
Best ways to enjoy it
Serve this chili in bowls with fun, textural toppings:
- Classic bowl: shredded cheddar, a dollop of sour cream, and chopped cilantro.
- Taco-style: spoon into warm tortillas and top with shredded lettuce and pico de gallo.
- Tex-Mex nachos: layer tortilla chips, ladle chili on top, sprinkle with cheese, and broil until melty.
- Comfort plate: pair with cornbread or warm crusty bread to soak up the sauce.
Pairings: a simple green salad or roasted vegetables brighten the meal; for drinks, light beer or a citrusy iced tea complement the chili’s creaminess.
How to store & freeze
Refrigerating:
- Cool the chili to room temperature (no more than two hours at room temp), then transfer to airtight containers.
- Store in the fridge for 3–4 days. Reheat on the stove over medium-low, stirring, until it reaches 165°F.
Freezing:
- Freeze in a freezer-safe container for up to 3 months. Leave a little headspace for expansion.
- Thaw overnight in the fridge before reheating. Reheat gently on the stove; the texture is best when warmed slowly.
Food safety: always ensure shredded chicken reaches an internal temp of 165°F when reheating. Discard leftovers left out longer than two hours to avoid foodborne risk.
Pro chef tips
- Salt last: taco seasoning and canned tomatoes add sodium, so taste before adding salt.
- Room-temp cream cheese melts more evenly. If you forget to set it out, cube it so it softens faster.
- Even cooking: edge-to-edge contact of chicken with the crock pot helps, but it’s fine if pieces overlap.
- Boost flavor: stir in 1–2 tsp lime juice and a handful of chopped cilantro at the end for brightness.
- Texture control: for a thicker chili, mash a few spoonfuls of beans against the side of the slow cooker before stirring.
If you want to adapt the creaminess into a pasta dish later, try flavor swaps inspired by this technique — like a creamy Cajun chicken pasta that uses a similar finish.
Creative twists
- Spicy version: add a chopped chipotle in adobo or a few dashes of hot sauce.
- Vegetarian swap: replace chicken with extra beans, add diced sweet potato, and use vegetable broth.
- Cheesy bake: transfer chili to a casserole dish, top with shredded cheese and crushed tortilla chips, then broil until bubbly.
- Mediterranean spin: swap taco seasoning for za’atar and use drained chickpeas instead of black beans.
These variations let you keep the basic method while exploring different cuisines.
Helpful answers
Q: How long does this take to prep and cook?
A: Prep is about 5–10 minutes. Cook on low for 6–8 hours or high for 3–4 hours.
Q: Can I use frozen chicken breasts?
A: You can, but it’s better to thaw first for even cooking. If using frozen, increase the high setting time and ensure the internal temperature reaches 165°F.
Q: Is cream cheese necessary? Will it separate?
A: Cream cheese is key for the silky texture. It rarely separates when cooked slowly in liquid. If you overheat quickly after freezing, it can change texture — reheat gently.
Q: How can I make it less spicy for kids?
A: Use mild diced tomatoes (without chilies) and a mild taco seasoning, or cut the seasoning in half and add more later to taste.
Q: Can I add rice or pasta directly to the slow cooker?
A: Avoid adding uncooked rice or pasta to the crock pot — they can overcook and become mushy. Cook separately and serve the chili over them.
Conclusion
If you want extra perspectives or alternate ingredient ratios, this Family Review Guide recipe offers a slightly different seasoning approach worth comparing. For another reader-tested variation and serving ideas, see the Together as Family version.
Enjoy your slow-cooker dinner — it’s a forgiving, crowd-pleasing recipe that’s simple enough for a busy night and tasty enough for company.
Crock Pot Cream Cheese Chicken Chili
Ingredients
Method
- Place the chicken breasts in an even layer at the bottom of the crock pot.
- Pour in the drained black beans and corn, then add the diced tomatoes with green chiles.
- Sprinkle the taco seasoning over the top, then pour in the chicken broth. Gently stir once to distribute the seasoning.
- Place the block of cream cheese on top.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Ensure the chicken reaches an internal temperature of 165°F and is very tender.
- Remove the chicken to a cutting board and shred it with two forks.
- Return the shredded chicken to the crock pot and stir until the cream cheese is fully incorporated and the chili is creamy.
- Taste and season with salt and pepper as needed. Serve hot with your preferred toppings.
