I can never resist a bowl of this creamy Crock Pot Cream Cheese Chicken Chili, packed with tender chicken, zesty flavor, and a rich, velvety finish. It is the kind of family favorite that disappears fast and has everyone asking for seconds.
I’m completely obsessed with this Crock Pot Cream Cheese Chicken Chili because it tastes ridiculously rich without acting fancy about it. The cream cheese melts into everything and gives me that thick, creamy bite I want in a chili, while Rotel keeps it punchy enough that I keep going back for “just one more” bowl.
And I do. Every time.
I love how it lands somewhere between chili night and dip-for-dinner, which is honestly my kind of meal. But the best part?
My family wipes it out, and I’m never mad about a recipe that gets that kind of reaction.
Ingredients
- Chicken makes it hearty, filling, and weeknight-dinner approved without much fuss.
- Yellow onion adds that cozy, savory base you’d miss if it wasn’t there.
- Garlic brings the good stuff.
Basically, it makes everything taste more homemade.
- Cream cheese turns the chili creamy, rich, and honestly kind of addictive.
- Diced tomatoes with green chiles add tang, heat, and a little shortcut magic.
- Black beans bring fiber, protein, and that classic chili bite.
- Corn adds sweetness and a pop of texture in every spoonful.
- Chicken broth keeps it saucy without making it feel too heavy.
- Taco seasoning does the heavy lifting, so you’re not digging through spices forever.
- Chili powder gives it that warm, cozy chili flavor you expect.
- Cumin adds smoky depth, and you’ll definitely notice if it’s missing.
- Paprika brings gentle warmth and a pretty color boost.
- Salt and pepper keep everything balanced, not flat or boring.
- Oil helps brown the chicken, if you’re feeling a little extra.
- Plus, toppings make it fun, crunchy, creamy, fresh, or all of the above.
Ingredient Quantities
- 2 pounds boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (8 ounce) block cream cheese, cut into cubes
- 1 (14.5 ounce) can diced tomatoes with green chiles (such as Rotel)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 cup low sodium chicken broth
- 1 packet (about 1 ounce) taco seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt, to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste (about 1/2 teaspoon)
- 2 tablespoons olive oil or vegetable oil (optional, for browning chicken)
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced green onions, diced avocado, tortilla chips
How to Make this
1. If desired, heat 2 tablespoons oil in a skillet over medium-high heat and brown 2 pounds boneless skinless chicken breasts 2 minutes per side to add flavor; transfer chicken to the slow cooker.
2. Add 1 medium diced yellow onion and 3 cloves minced garlic to the slow cooker on top of the chicken.
3. Pour in 1 cup low sodium chicken broth and 1 (1
4.5 ounce) can diced tomatoes with green chiles.
4. Add 1 (15 ounce) can black beans drained and rinsed and 1 (15 ounce) can corn drained.
5. Sprinkle in 1 packet taco seasoning, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, about 1 teaspoon salt and about 1/2 teaspoon freshly ground black pepper.
6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
7. Remove the chicken and shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.
8. Cut 1 (8 ounce) block cream cheese into cubes and stir into the hot chili until fully melted and the mixture is creamy and well combined.
9. Taste and adjust seasoning if needed. Serve with optional toppings such as shredded cheddar cheese, sour cream, chopped cilantro, sliced green onions, diced avocado, and tortilla chips.
Equipment Needed
1. Slow cooker (crockpot)
2. Large skillet or frying pan
3. Cutting board
4. Chef s knife
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine mesh strainer
8. Two forks (for shredding) or tongs and a fork
9. Silicone spatula or wooden spoon
10. Serving bowls and ladles or spoons
FAQ
Crock Pot Cream Cheese Chicken Chili Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless chicken thighs for more flavor and moisture, or 2 cups shredded rotisserie chicken for a quicker shortcut.
- Cream cheese: swap with Neufchâtel for lower fat, mascarpone for a richer texture, or silken tofu blended smooth for a dairy free option.
- Diced tomatoes with green chiles: replace with a 14.5 ounce can of fire roasted diced tomatoes plus 1 to 2 tablespoons chopped canned or fresh green chiles, or use plain diced tomatoes and 1 small seeded diced jalapeño for heat control.
- Taco seasoning packet: use a homemade mix of 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, and salt to taste.
Pro Tips
1) Brown the chicken briefly before slow cooking to develop deeper flavor. A quick 2 minute sear per side caramelizes the outside and gives the whole dish a richer taste, even if you skip the sear later on for convenience.
2) Keep some of the beans and corn aside and stir them in during the last 20 to 30 minutes. That prevents them from getting too soft and mushy, so you keep pleasant texture in the finished chili.
3) Soften the cream cheese first by cutting it into small cubes and letting it sit at room temperature for 20 minutes, or warm it slightly in a microwave-safe bowl for 20 to 30 seconds. That helps it melt smoothly into the chili, avoiding lumps and giving a silkier sauce.
4) Brighten and balance the richness at the end. Stir in a squeeze of fresh lime juice, a splash of apple cider vinegar, or a handful of chopped cilantro right before serving. Taste and adjust salt and heat after the cream cheese is added, since dairy can mute flavors.
Crock Pot Cream Cheese Chicken Chili Recipe
I can never resist a bowl of this creamy Crock Pot Cream Cheese Chicken Chili, packed with tender chicken, zesty flavor, and a rich, velvety finish. It is the kind of family favorite that disappears fast and has everyone asking for seconds.
6
servings
557
kcal
Equipment: 1. Slow cooker (crockpot)
2. Large skillet or frying pan
3. Cutting board
4. Chef s knife
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine mesh strainer
8. Two forks (for shredding) or tongs and a fork
9. Silicone spatula or wooden spoon
10. Serving bowls and ladles or spoons
Ingredients
-
2 pounds boneless skinless chicken breasts
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 (8 ounce) block cream cheese, cut into cubes
-
1 (14.5 ounce) can diced tomatoes with green chiles (such as Rotel)
-
1 (15 ounce) can black beans, drained and rinsed
-
1 (15 ounce) can corn, drained
-
1 cup low sodium chicken broth
-
1 packet (about 1 ounce) taco seasoning
-
1 tablespoon chili powder
-
1 teaspoon ground cumin
-
1 teaspoon paprika
-
Salt, to taste (about 1 teaspoon)
-
Freshly ground black pepper, to taste (about 1/2 teaspoon)
-
2 tablespoons olive oil or vegetable oil (optional, for browning chicken)
-
Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced green onions, diced avocado, tortilla chips
Directions
- If desired, heat 2 tablespoons oil in a skillet over medium-high heat and brown 2 pounds boneless skinless chicken breasts 2 minutes per side to add flavor; transfer chicken to the slow cooker.
- Add 1 medium diced yellow onion and 3 cloves minced garlic to the slow cooker on top of the chicken.
- Pour in 1 cup low sodium chicken broth and 1 (1
- 5 ounce) can diced tomatoes with green chiles.
- Add 1 (15 ounce) can black beans drained and rinsed and 1 (15 ounce) can corn drained.
- Sprinkle in 1 packet taco seasoning, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, about 1 teaspoon salt and about 1/2 teaspoon freshly ground black pepper.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.
- Cut 1 (8 ounce) block cream cheese into cubes and stir into the hot chili until fully melted and the mixture is creamy and well combined.
- Taste and adjust seasoning if needed. Serve with optional toppings such as shredded cheddar cheese, sour cream, chopped cilantro, sliced green onions, diced avocado, and tortilla chips.
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: 418g
- Total number of serves: 6
- Calories: 557kcal
- Fat: 23.9g
- Saturated Fat: 10.8g
- Trans Fat: 0.1g
- Polyunsaturated: 6g
- Monounsaturated: 10g
- Cholesterol: 166mg
- Sodium: 933mg
- Potassium: 1051mg
- Carbohydrates: 23.7g
- Fiber: 5.7g
- Sugar: 4g
- Protein: 55g
- Vitamin A: 1200IU
- Vitamin C: 10mg
- Calcium: 75mg
- Iron: 1.3mg
