Crockpot Cream Cheese Chicken Chili

Crockpot Cream Cheese Chicken Chili

This Crockpot Cream Cheese Chicken Chili is the ultimate comfort food for slow-cooker season. Rich, creamy, and deeply satisfying, it transforms simple pantry ingredients into a cozy meal that feels indulgent while requiring very little effort.

As the chili simmers low and slow, the chicken becomes fall-apart tender while absorbing the savory spices, ranch seasoning, and subtle heat from the tomatoes and green chiles. Beans and corn add heartiness and texture, making every bowl filling and balanced.

What truly sets this chili apart is the cream cheese. Added near the end of cooking, it melts into the broth to create a luxuriously creamy base that softens the spices and brings everything together into a smooth, comforting consistency.

This recipe is perfect for busy weeknights, casual gatherings, or make-ahead meals. It reheats beautifully and often tastes even better the next day as the flavors continue to develop.

Whether served with toppings, crusty bread, or tortilla chips, this slow-cooker chicken chili is guaranteed to become a repeat favorite.

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 6–8 hours
Total Time: 6–8 hours 10 minutes

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) Rotel diced tomatoes with green chiles
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet ranch seasoning mix
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 4 cups chicken broth
• 8 ounces cream cheese, cubed

Optional Toppings

• Shredded cheddar or Colby Jack cheese
• Sour cream
• Chopped green onions
• Fresh cilantro

Instructions

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the black beans, kidney beans, corn, Rotel tomatoes, onion, and garlic over the chicken.
3. Sprinkle the ranch seasoning, chili powder, cumin, smoked paprika, salt, and black pepper evenly over the ingredients.
4. Pour in the chicken broth.
5. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
6. About 30 minutes before serving, remove the chicken and shred it using two forks.
7. Return the shredded chicken to the crockpot and add the cubed cream cheese.
8. Stir gently, cover, and continue cooking until the cream cheese is fully melted and the chili is thick and creamy.
9. Taste and adjust seasoning as needed before serving hot with desired toppings.

Variations

• Use boneless chicken thighs for a richer, more flavorful chili.
• Add diced jalapeños or a pinch of cayenne for extra heat.
• Swap kidney beans for pinto or great northern beans for a different texture.
• Stir in cooked rice near the end for an even heartier meal.

Tips

• Cube the cream cheese before adding so it melts evenly.
• Stir gently to keep the chili creamy without breaking down the beans too much.
• This chili thickens as it cools, making leftovers especially delicious.
• Serve with tortilla chips, cornbread, or crusty bread for a complete, comforting meal.