This Crockpot Cream Cheese Chicken Chili is the ultimate comfort food, combining tender shredded chicken, creamy cheese, and a flavorful blend of spices. With minimal prep and the convenience of a slow cooker, this hearty chili is perfect for busy days and will warm you up on chilly evenings. The addition of cream cheese creates a velvety texture that complements the spices and vegetables beautifully.

Ingredients

1 lb 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 packet ranch seasoning mix
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional, for extra depth)

Directions

Prepare the Crockpot: Place the chicken breasts in the bottom of the crockpot.
Add the Ingredients: Layer the black beans, corn, diced tomatoes, ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, and smoked paprika on top of the chicken.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Shred the Chicken: After cooking, shred the chicken breasts with two forks and stir everything together.
Add Cream Cheese: Cube the cream cheese and stir it into the chili until melted and fully incorporated.
Serve: Serve hot and enjoy your creamy, flavorful chili!

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 6-8 hours
Total Time: 6-8 hours 10 minutes
Servings: 4 servings

Variations

Add More Vegetables: You can add diced bell peppers, onions, or even zucchini for extra vegetables.
Spicy Option: If you like heat, add some diced jalapeños or a dash of cayenne pepper to the mix.
Use Ground Chicken: If you prefer ground chicken, swap the chicken breasts for 1 lb of ground chicken or turkey.
Cheese: Try adding shredded cheddar or Monterey Jack cheese along with the cream cheese for extra cheesiness.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the chili in the microwave or on the stovetop until heated through. You can add a splash of chicken broth or water if the chili has thickened too much.

10 FAQs

Can I use frozen chicken? Yes, you can use frozen chicken breasts. Just make sure to cook the chili on the longer side (around 8 hours on low) to ensure the chicken is fully cooked.
Can I substitute the cream cheese? You can use sour cream or a dairy-free cream cheese alternative for a different flavor or to accommodate dietary restrictions.
What can I serve with this chili? This chili goes great with tortilla chips, cornbread, or a side of rice. You can also top it with shredded cheese, sour cream, or cilantro.
Can I make this chili spicier? Yes, to make it spicier, add jalapeños, a pinch of cayenne pepper, or some hot sauce to the mix.
Can I double the recipe? Yes, you can double the recipe, but be sure to adjust the cooking time slightly if needed, especially if you’re using a larger crockpot.
Can I freeze the leftovers? Yes, this chili freezes well. Let it cool completely before storing it in a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave when ready to serve.
How do I know when the chicken is fully cooked? The chicken should shred easily with a fork once it reaches an internal temperature of 165°F (74°C).
Can I use other types of beans? Yes, you can swap black beans with kidney beans, pinto beans, or white beans for variety.
Can I cook this chili on the stovetop instead of a crockpot? Yes, cook the ingredients in a large pot on the stove. Simmer for 30-45 minutes until the chicken is cooked and easily shredded, then stir in the cream cheese.
Can I make this chili vegetarian? Yes, substitute the chicken with a plant-based protein like tofu or tempeh, or you can add extra beans and vegetables.

Conclusion

This Crockpot Cream Cheese Chicken Chili is a simple, comforting dish that’s perfect for weeknight dinners or weekend gatherings. The creamy texture from the cream cheese and the savory flavors from the spices and vegetables come together effortlessly in the slow cooker. It’s an easy, hands-off meal that’s sure to satisfy everyone at the table!