Name: Crockpot Chicken Cream Cheese Chili
Prep time: 5 min
Cook time: PT-483125H8M29S
Total time: PT-483125H8M29S
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts (about 2 large breasts); 1 teaspoon kosher salt (plus more to taste); 1/2 teaspoon pepper (plus more to taste); 1 (15.5 oz) can of beans (pinto, black, kidney, or cannellini, undrained); 1 (11 oz) can whole kernel corn (undrained); 1 can RO-TEL original (undrained); 1 package ranch seasoning mix; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 dried bay leaf; 1/2 teaspoon dried thyme (optional); 8 ounces light or regular cream cheese (1 full block)

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In the hustle and bustle of everyday life, there’s something incredibly satisfying about a meal that practically cooks itself. Enter Crockpot Chicken Cream Cheese Chili—a dish that’s as easy to throw together as it is to devour. When I first stumbled upon this recipe, I’ll admit, I wasn’t expecting much from such a simple lineup of ingredients. But boy, was I wrong! The flavors meld beautifully, and you’ll want to savor the creamy, savory goodness with every spoonful.

If you’re juggling work, family, or just looking for something delicious without spending hours in the kitchen, this chili will be your new best friend. You’ll toss everything in the slow cooker, go about your day, and return to a cozy, heartwarming meal that feels like a hug in a bowl. Let’s get cooking!

Ingredients

Chili Ingredients:

1 pound boneless, skinless chicken breasts (about 2 large chicken breasts)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon pepper (plus more to taste)
1 (15.5 oz) can of beans (pinto, black, kidney, great northern, or cannellini—your choice, undrained)
1 (11 oz) can of whole kernel corn (undrained)
1 can RO-TEL original (undrained)
1 package ranch seasoning mix
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 dried bay leaf
1/2 teaspoon dried thyme (optional)
8 ounces light or regular cream cheese (1 full block)

Garnish Options:

Shredded cheese
Diced or pickled jalapenos for some heat
Chopped fresh cilantro or parsley
Avocado slices
Limes for squeezing
Tortilla chips for scooping

How to Make Crockpot Chicken Cream Cheese Chili

Start with the Chicken: Place the chicken breasts at the bottom of your crockpot and season generously with salt and pepper.
Layer the Goodness: Pour in the corn, RO-TEL, and beans (all undrained). No need to drain these; the liquids help make the chili thick and flavorful.
Season it Up: Sprinkle the chili powder, cumin, dried bay leaf, thyme (if using), and ranch seasoning mix over everything.
Add the Cream Cheese: Simply place the block of cream cheese on top—don’t stir it yet.
Let it Cook: Cover the crockpot with the lid and cook on low for 6-8 hours or high for 3-4 hours. The longer, the better for deep flavor development!
Shred the Chicken: Once the time is up, remove the chicken breasts, shred them with two forks, and return them to the pot.
Blend the Cream Cheese: Stir the chili well to incorporate the cream cheese fully into the mixture. If it’s a bit clumpy at first, don’t panic—just give it a vigorous stir, and it will smooth out.
Season to Taste: Add more salt, pepper, or chili powder if desired. Serve with your favorite garnishes and dig in!

More Delicious Recipes:

If you’re a fan of quick and delicious recipes like this crockpot chicken cream cheese chili recipe, you’ll love trying some of my other easy recipes. Be sure to check out my cream cheese and bacon stuffed doritos chicken for a sweet recipe. These recipes are just as simple to make and perfect for any occasion!

Helpful Tips

Too Thick? If your chili turns out thicker than you’d like, just add a bit of chicken stock or water to reach the perfect consistency. Don’t forget to re-season with a pinch of salt if adding water.
Shredding Hack: For faster shredding, use a hand mixer on low speed. It will shred the chicken beautifully with minimal effort.
Low-Sodium Option: If you’re watching your sodium intake, use low-sodium beans and skip the extra salt until the very end.

Substitutions and Variations

No RO-TEL? No problem! You can substitute a can of diced tomatoes with green chilies. This will bring the same tangy, spicy note to the dish.
No Ranch Seasoning? If the ranch isn’t your thing or you’ve run out, you can use taco seasoning, fajita seasoning, or a simple blend of garlic powder and cumin to keep the flavors punchy and bold.
Vegetarian Twist: You can easily swap the chicken with more beans (black beans, white beans, or pinto) and add diced sweet potatoes for extra heartiness.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Absolutely! I’ve been throwing frozen chicken into my crockpot for years, and it cooks up perfectly. Just make sure to adjust the cooking time a bit longer to ensure it’s fully cooked.

My cream cheese didn’t blend smoothly—what do I do?

Don’t worry if your cream cheese is a little clumpy at first. After removing and shredding the chicken, give the chili a good stir, and it should blend in smoothly. You can also use a whisk if needed.

Can I make this on the stovetop instead of in a crockpot?

Yes, you can! Just simmer the ingredients in a large pot on low heat for about 1.5-2 hours, or until the chicken is tender and can be easily shredded. Follow the same steps for shredding and stirring in the cream cheese.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days. The flavors get even better the next day!
Freezer: This chili freezes beautifully. Transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

This Crockpot Chicken Cream Cheese Chili will quickly become a staple in your household, and I can’t wait for you to give it a try! Be sure to snap a picture and let me know what you think—happy cooking!