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–+ servings

Cream Cheese Chicken Chili

A creamy, tangy, and hearty slow-cooked chili made with chicken, beans, and cream cheese that is perfect for busy weeknights and potlucks.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Serving Size 6 servings

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.

Notes

For a spicier variation, add chopped chipotle peppers or cayenne pepper. Leftovers refrigerate for 3–4 days and freeze well for up to 3 months.