Crock Pot Cream Cheese Chicken Chili
I first made this crock pot cream cheese chicken chili on a rainy weeknight when I needed something warm, filling, and completely hands-off. The result was creamy, slightly tangy, and loaded with beans and corn — comfort food that practically cooks itself. It’s the kind of slow-cooker dinner you’ll revisit for busy nights, potlucks, or whenever you want a crowd-pleasing, low-effort meal. If you enjoy easy, creamy slow-cooker recipes, you might also like this Crock Pot Creamy Chicken Parmesan Soup for another comforting option.
What makes this recipe special
This Crock Pot Cream Cheese Chicken Chili pairs the heartiness of beans and shredded chicken with the silky richness of cream cheese. It’s one-pot comfort that’s:
- Budget-friendly: Canned beans and tomatoes stretch the chicken into several servings.
- Hands-off: Prep in 10 minutes, then let the slow cooker do the work.
- Family-friendly: Mild, creamy, and easy to customize for kids or adults.
- Versatile: Serve it as chili, over rice, or with tortilla chips.
“We made this for a game night — everyone went back for seconds. Creamy, warm, and simple to double.” — Home cook review
The cooking process explained
Before you fire up the slow cooker, here’s the short version so you know what to expect: place raw chicken in the bottom, add canned beans, corn, and tomatoes, cube cream cheese on top, sprinkle chili seasoning, and pour in broth. Cook low and slow so the chicken becomes shreddable and the cream cheese melts into a smooth, velvety base. Shred the chicken near the end, stir, taste, and you’re ready to serve.
Gather these items
- 2 chicken breasts (boneless, skinless)
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes (14–15 oz)
- 1 package (8 oz) cream cheese, cut into cubes
- 1 packet chili seasoning (or ~2 tbsp homemade blend)
- 1 cup chicken broth
- Salt and pepper to taste
Substitution notes:
- Use rotisserie chicken (add in the last hour) to cut cooking time.
- For lower sodium, choose no-salt-added canned beans and tomatoes and low-sodium broth.
- Swap cream cheese for 8 oz of Greek yogurt or a dairy-free cream cheese for a lighter or dairy-free version (see Variations).
How to prepare it
- Place the chicken breasts in the bottom of a 4–6 quart slow cooker.
- Add the drained black beans, drained kidney beans, corn, and diced tomatoes over the chicken.
- Cut the cream cheese into cubes and scatter them on top of the other ingredients.
- Sprinkle the chili seasoning evenly across the surface. Pour in 1 cup of chicken broth.
- Stir gently so the cream cheese is distributed but don’t force it — it will melt as it cooks.
- Cook on LOW for 6–8 hours or on HIGH for 4 hours.
- About 30 minutes before serving, shred the chicken with two forks directly in the crock pot. Stir well to combine everything and let the cream cheese fully incorporate.
- Taste and season with salt and pepper before serving.
Best ways to enjoy it
Serve this chili spooned into bowls with toppings and sides for texture and brightness:
- Garnish ideas: chopped cilantro, sliced green onions, shredded cheddar, diced avocado, or a squeeze of lime.
- Pair with: warm cornbread, tortilla chips, or over steamed rice for a bowl-style meal.
- For a lighter meal, serve over a bed of mixed greens and add a dollop of salsa.
If you like pairing slow-cooker chicken with cheesy sides, try serving it alongside flavors similar to this Crockpot White Chicken Chili for variety.
Storage and reheating tips
- Refrigerate: Transfer leftovers to airtight containers and refrigerate within 2 hours of cooking. Consume within 3–4 days.
- Freeze: Cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over medium-low, stirring occasionally, or microwave in short intervals until steaming. Add a splash of broth if it’s too thick.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before serving. Don’t refreeze previously frozen-and-thawed leftovers.
Pro chef tips
- Even heating: Cut cream cheese into small cubes so it melts evenly and incorporates into the chili.
- Flavor boost: Add 1 tsp of cumin and a pinch of smoked paprika with the chili seasoning for a deeper, smoky profile.
- Shortcut: Use store-bought rotisserie chicken — add shredded chicken during the last 30–45 minutes on low so it soaks up flavors without overcooking.
- Texture control: If you prefer a thicker chili, mash a few beans against the side of the crock pot with a spoon before shredding the chicken.
- Make it ahead: This chili tastes even better the next day after flavors meld. Reheat gently and garnish just before serving.
For other creamy slow-cooker tips and recipe inspiration, see this helpful guide on Crockpot Creamy Garlic Parmesan Chicken.
Flavor swaps
- Spicy variation: Add 1–2 chopped chipotle peppers in adobo or 1–2 tsp cayenne to increase heat.
- Dairy-free: Use dairy-free cream cheese or coconut cream and add a bit of lime juice to brighten flavors.
- Vegetarian: Replace chicken with an extra can of beans and 2 cups of chopped sweet potato or butternut squash. Cook until vegetables are tender.
- Tex-Mex twist: Stir in a can of green chiles and finish with shredded pepper jack cheese and pickled jalapeños.
- Lower-carb: Omit corn and serve over cauliflower rice.
Your questions answered
Q: How long does this take to prep and cook?
A: Active prep is about 10 minutes (mostly draining cans and cubing cream cheese). Cook time is 6–8 hours on low or 4 hours on high.
Q: Can I use frozen chicken breasts?
A: It’s safer to thaw chicken first. If you use frozen breasts, increase cook time and check that the internal temperature reaches 165°F (74°C) before shredding. Uneven cooking can occur with frozen meat.
Q: Is this very spicy?
A: Not unless you add spicy ingredients. The packet of chili seasoning is usually mild to medium. Adjust heat by choosing a hot seasoning or adding chiles/cayenne.
Q: Can I make this in an Instant Pot?
A: Yes—use the sauté function to soften any aromatics (if added), then pressure cook for 12–15 minutes with a natural release. Add cream cheese after cooking and stir until smooth.
Q: How can I make it creamier without more cheese?
A: Stir in ½ cup of sour cream or Greek yogurt at the end, or blend a portion of the chili for a thicker, creamier texture.
Conclusion
If you want another home-cook-tested take on this comfort-food style, check out Crockpot Cream Cheese Chicken Chili – Family Review Guide for another perspective and serving ideas. For a simple write-up with step-by-step photos, see Crock Pot Cream Cheese Chicken Chili – Together as Family.
Cream Cheese Chicken Chili
Ingredients
Main Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes (14–15 oz)
- 1 package cream cheese, cut into cubes (8 oz)
- 1 packet chili seasoning (or ~2 tbsp homemade blend)
- 1 cup chicken broth
- to taste none Salt and pepper
Instructions
Preparation
- Place the chicken breasts in the bottom of a 4–6 quart slow cooker.
- Add the drained black beans, drained kidney beans, corn, and diced tomatoes over the chicken.
- Cut the cream cheese into cubes and scatter them on top of the other ingredients.
- Sprinkle the chili seasoning evenly across the surface. Pour in 1 cup of chicken broth.
- Stir gently so the cream cheese is distributed but don’t force it — it will melt as it cooks.
- Cook on LOW for 6–8 hours or on HIGH for 4 hours.
- About 30 minutes before serving, shred the chicken with two forks directly in the crock pot. Stir well to combine everything and let the cream cheese fully incorporate.
- Taste and season with salt and pepper before serving.
