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Crock Pot Cream Cheese Chicken Chili

This creamy chicken chili is a cozy and easy slow-cooker meal featuring tender shredded chicken, black beans, corn, and a rich, tangy broth with cream cheese.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 package (8 oz) cream cheese, room temperature
  • 1 packet taco seasoning
  • 1 cup chicken broth
  • to taste Salt and pepper
Optional Toppings
  • shredded cheese
  • sour cream
  • chopped cilantro
  • sliced avocado
  • jalapeños

Method
 

Preparation
  1. Place the chicken breasts in an even layer at the bottom of the crock pot.
  2. Pour in the drained black beans and corn, then add the diced tomatoes with green chiles.
  3. Sprinkle the taco seasoning over the top, then pour in the chicken broth. Gently stir once to distribute the seasoning.
  4. Place the block of cream cheese on top.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
  2. Ensure the chicken reaches an internal temperature of 165°F and is very tender.
Final Steps
  1. Remove the chicken to a cutting board and shred it with two forks.
  2. Return the shredded chicken to the crock pot and stir until the cream cheese is fully incorporated and the chili is creamy.
  3. Taste and season with salt and pepper as needed. Serve hot with your preferred toppings.

Notes

For a thicker chili, mash a few spoonfuls of beans against the side of the slow cooker before stirring. For a less spicy version, use mild diced tomatoes and taco seasoning.