Slow Cooker Cream Cheese Chicken Chili

Why You’ll Love This Recipe

This chili is incredibly easy—just toss everything in the slow cooker and let it work its magic. The result is a creamy, comforting dish that’s both satisfying and full of flavor. It’s rich without being too heavy, family-friendly, and makes great leftovers. Plus, it’s easy to customize to suit your taste or dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Cream cheese, cubed
• Canned corn, drained
• Canned black beans, drained and rinsed
• Canned diced tomatoes with green chilies (such as Rotel)
• Chicken broth
• Ranch seasoning mix (dry packet)
• Chili powder
• Cumin
• Garlic powder
• Onion powder
• Salt and pepper to taste
• Optional: chopped cilantro, shredded cheese, avocado, or tortilla chips for garnish

Directions

1. Place chicken breasts in the bottom of a slow cooker.
2. Add corn, black beans, diced tomatoes with green chilies, and chicken broth.
3. Sprinkle in the ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
4. Top with cubed cream cheese but do not stir.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours.
6. About 30 minutes before serving, shred the chicken with two forks and stir the cream cheese into the chili until fully melted and creamy.
7. Serve hot with your favorite toppings such as cilantro, shredded cheese, avocado, or tortilla chips.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 6–8 hours (low) or 3–4 hours (high)
Total time: up to 8 hours, mostly hands-off

Variations

• Spicy Version: Add jalapeños, hot sauce, or use spicy Rotel for more heat.
• Vegetarian Option: Skip the chicken and add more beans, corn, and chopped bell peppers.
• Add Veggies: Stir in spinach, zucchini, or bell peppers for added nutrition.
• Use Leftover Chicken: Add cooked, shredded chicken during the last hour of cooking.
• Low-Carb/Keto: Skip the beans and corn; add cauliflower rice or chopped spinach instead.
• Different Beans: Use kidney beans, pinto beans, or white beans if preferred.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals.
This chili freezes well. Let it cool completely, then freeze in individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use frozen chicken?

Yes, frozen chicken breasts can be added directly to the slow cooker. Just ensure they reach an internal temperature of 165°F before serving.

Does the cream cheese curdle in the slow cooker?

No, as long as it’s added in cubes and stirred well at the end, it melts smoothly into the chili.

Can I cook this on the stovetop?

Yes. Sauté the chicken, then combine all ingredients in a large pot and simmer for 30–40 minutes.

Is this chili very spicy?

It has a mild to medium heat. You can adjust the spice level by using mild or hot diced tomatoes and adding jalapeños or hot sauce.

Can I use rotisserie chicken?

Yes. Add shredded rotisserie chicken during the last hour of cooking to warm through.

What’s a good substitute for ranch seasoning?

Use a mix of dried parsley, dill, garlic powder, onion powder, salt, and pepper if you don’t have a packet.

Can I make it dairy-free?

Use a dairy-free cream cheese alternative and check that all other ingredients are dairy-free.

What should I serve with this chili?

Cornbread, tortilla chips, rice, or a green salad make great sides.

How do I thicken the chili?

Let it simmer uncovered for a bit, or mash some of the beans before stirring in the cream cheese.

Can I double the recipe?

Yes, just make sure your slow cooker is large enough and extend the cook time slightly if needed.

Conclusion

Slow Cooker Cream Cheese Chicken Chili is a deliciously creamy, satisfying meal that’s as easy to prepare as it is to enjoy. With its rich texture, bold flavors, and effortless prep, this chili is destined to become a go-to in your cold-weather recipe collection. Serve it with your favorite toppings and enjoy the cozy, comforting vibes all week long.

Slow Cooker Cream Cheese Chicken Chili

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooker Cream Cheese Chicken Chili is a rich, creamy, and flavorful one-pot meal featuring tender shredded chicken, beans, corn, and a zesty blend of spices. It’s an easy, comforting dish perfect for busy weeknights or cozy weekends.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: 8 hours
• Yield: 6 servings
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

Ingredients

• 2 boneless, skinless chicken breasts or thighs
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
• 1 cup chicken broth
• 1 (1 oz) packet ranch seasoning mix
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 8 oz cream cheese, cubed
• Optional toppings: chopped cilantro, shredded cheese, avocado, tortilla chips

Cook Mode Prevent your screen from going dark

Instructions

1. Place the chicken in the bottom of a slow cooker.
2. Add corn, black beans, diced tomatoes with green chilies, and chicken broth.
3. Sprinkle ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the top.
4. Top with cubed cream cheese (do not stir).
5. Cover and cook on low for 6–8 hours or high for 3–4 hours.
6. About 30 minutes before serving, shred the chicken with two forks and stir everything together until the cream cheese is fully melted and combined.
7. Serve hot with desired toppings like cilantro, shredded cheese, avocado, or tortilla chips.

Notes

• Use spicy Rotel or add hot sauce for extra heat.
• Swap chicken for more beans and veggies for a vegetarian version.
• Can be made with frozen chicken—just ensure it reaches 165°F internally.
• This chili freezes well in individual portions.
• Use dairy-free cream cheese to make it dairy-free.

Nutrition

• Serving Size: 1 cup
• Calories: 390
• Sugar: 3g
• Sodium: 780mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 27g
• Cholesterol: 95mg