Let’s Talk About This Crock Pot Cream Cheese Chicken Chili
Alright, so I’m just going to say it: this is the chili I make when I’ve got a million things flying at me and the idea of standing over the stove makes me want to run away to a deserted island. I actually started making this on a freezing winter night, thinking it sounded a bit odd (cream cheese in chili?!) but it’s become a regular in our house. I still remember the first time I threw everything in the slow cooker, went to pick up the kids, and came home to a house that smelled like comfort. Oh, and my neighbor Cheryl once wandered by “just to say hi” and ended up eating two bowls. So, you know, it works!
Why You’ll Love This (Or At Least Tolerate It)
I make this when I want dinner to basically cook itself. My family goes a bit bananas for it, especially because it’s creamy without being fussy. (Honestly, the cream cheese is the hero, even if my husband claims he can “taste the difference” when I use the low-fat one, which I don’t really believe.) Also, this is my go-to when the weather turns weirdly cold in April and I just want to stay under a blanket. Once, I forgot the beans and it was still pretty good — just a bit less “chili,” more “delicious chicken thing.”
What You’ll Need (Plus a Few Swaps I’ve Tried)
- 2-3 chicken breasts (I sometimes use thighs if they’re on sale—honestly, no one notices!)
- 1 can of corn (drained — or frozen corn if you haven’t been to the store in a while, which is most weeks for me)
- 1 can Rotel (or any diced tomatoes with green chilies, but Rotel’s my old standby)
- 1 can black beans (rinsed and drained — or pinto beans if that’s what’s lurking in the pantry)
- 1 packet ranch dressing mix (my grandmother swore by Hidden Valley, but the store brand works fine)
- 1 tablespoon chili powder (I eyeball it. Sometimes a bit more if we’re feeling spicy)
- 1 teaspoon cumin (optional — but I do love that little earthiness)
- 1/2 teaspoon onion powder (or just chop up half an onion, if you want more texture)
- 8 oz cream cheese (full-fat, low-fat, whatever’s in the fridge; don’t use sweetened, learned that the hard way)
- Salt & pepper to taste
How to Make This (With Occasional Detours)
- Plop the chicken breasts right into the bottom of your slow cooker. (No need to be precious about it. Sometimes I don’t even defrost them fully, just add a little extra cooking time.)
- Dump in the corn, Rotel, and beans. No need to stir—though I usually do, just to see all the colors swirl together.
- Sprinkle the ranch powder, chili powder, cumin, and onion powder over the top. It looks a bit like a mess at this stage; don’t panic, it always comes together.
- Cut the cream cheese into a few big blobs and scatter them on top. Trust the process. This is where I sometimes sneak a taste of the ranch powder (don’t tell anyone…)
- Pop the lid on. Cook on low for 6-8 hours or high for 3-4 hours. (Honestly, I just do low all day and forget about it.)
- About 30 minutes before serving, shred the chicken with two forks right in the crock pot. It’ll practically fall apart. Stir everything together so the cream cheese melts in and makes it all creamy and lovely.
- Give it a good stir, taste for salt and pepper, and serve. (Don’t worry if it’s a bit thick; just splash in a bit of milk or broth.)
Notes From the Field (AKA My Kitchen)
- Actually, I find it works better if you let it sit for 10 minutes before serving. The flavors kind of cozy up to each other.
- If you forget to rinse the beans, it’s really not the end of the world. Just makes it a tiny bit thicker.
- Once I tried putting the cream cheese in at the end instead of the beginning, and it still melted in fine. So don’t stress about the order.
- I like to use leftover rotisserie chicken sometimes — just shorten the cooking time to 2-3 hours on low.
Variations (Some Winners, One Oops)
- I once swapped in white beans for black and added a handful of baby spinach at the end. Pretty tasty.
- Used taco seasoning instead of chili powder when I ran out, and honestly, nobody noticed. Maybe don’t tell the purists.
- Tried it with Greek yogurt instead of cream cheese—wasn’t my brightest idea. Too tangy; not creamy enough. Wouldn’t do it again.
- If you like heat, toss in some diced jalapeños. My kids give me side-eye if I do this though.
What Equipment You (Sort Of) Need
- Slow cooker (obviously — but I’ve also made a half-batch on the stovetop in a Dutch oven. Not quite the same, but gets the job done.)
- Two forks for shredding. Or, use a hand mixer to shred the chicken right in the pot. Just go slow, or you’ll end up with chicken chili wallpaper.
- A can opener. If you forget where you put yours, a sturdy spoon and lots of patience technically work (ask me how I know).
Storing Leftovers (If You Even Have Any)
Just pop any leftovers in an airtight container and stick them in the fridge. Supposedly it keeps for up to 4 days, but honestly, in my house it never lasts more than a day! You can freeze it, too, though the texture gets a bit funky—still tastes good though. Warm it up gently with a splash of milk if it gets too thick (note: microwave reheating sometimes makes it a bit uneven, so stir a lot).
How I Love to Serve It
We usually ladle it over rice or scoop it up with tortilla chips (yes, for dinner — no judgment). Occasionally, I’ll sprinkle some shredded cheddar and a dollop of sour cream on top. My cousin puts it in taco shells, which sounded weird to me at first, but actually works. Sometimes I go rogue and just eat it straight out of the pot, but, you know, don’t tell the etiquette police.
Things I’ve Learned the Hard Way (But You Don’t Have To)
- I once tried rushing the cream cheese by microwaving it and dumping it in at the end — ended up with little lumps. Not awful, but not ideal. Just let it melt in slowly, trust me.
- If you double the beans or corn, add a splash more broth or water or it gets super thick and a bit claggy (is that a word? Oh well, you get it).
- Don’t skip the ranch powder. I did once, and it was just…not as special. Bland town.
Questions I’ve Actually Gotten (Or Just Made Up)
- Can I use frozen chicken? Yes, but add an extra hour on low. I do it all the time (just check it’s cooked through).
- Is there a way to make it less spicy? Sure thing — just use regular diced tomatoes instead of Rotel, or go easy on the chili powder. Or, add a bit more cream cheese. I don’t always measure, honestly.
- Does this work with turkey? Yep! I did this after Thanksgiving with leftover turkey breast and it was a hit. You might want to add turkey a little later so it doesn’t get too dry.
- Can I make this ahead? Oh, definitely — I think it tastes even better the next day. The flavors have time to mingle (does food make friends overnight? Maybe).
- Best way to reheat? Gentle on the stovetop, with a splash of milk or broth. Or, if you must, the microwave — but do a few short bursts, stirring in between.
- Where did you get your slow cooker? Got it here at Target. If you want to compare, check out Serious Eats’ slow cooker review — I love that site for gear tips.
Anyway, if you try this Crock Pot cream cheese chicken chili, let me know how it goes. Or if you run into a weird result, I’m here for troubleshooting and sympathy. Happy (lazy) cooking!
Ingredients
- 2 large boneless skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 (8 oz) package cream cheese, cubed
- 1 packet ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Place the chicken breasts in the bottom of the crock pot.
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2Add black beans, corn, and diced tomatoes with green chilies over the chicken.
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3Sprinkle ranch seasoning, chili powder, cumin, onion powder, garlic powder, salt, and pepper over the ingredients.
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4Top with cubed cream cheese. Cover and cook on low for 6 hours.
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5After cooking, shred the chicken with two forks and stir everything together until creamy and well combined.
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6Serve hot, garnished with your favorite toppings such as chopped cilantro, shredded cheese, or sliced jalapeños.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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