Crock Pot Cream Cheese Chicken Chili Recipe

As a food blogger, I created a Cream Cheese Chicken Chili that comes together with just a handful of pantry staples and one unexpected twist you will want to try.

I didn’t plan on becoming obsessed with a slow cooker but this Cream Cheese Chicken Chili changed that, its weird how just Rotel diced tomatoes & green chiles and cream cheese can turn plain chicken into something kind of brilliant. I make Crockpot Recipes Slow Cooker meals all the time, but this one sneaks up on you, tangy and rich without being heavy, and my family kept asking for more even when I thought it was done.

If you like weirdly clever weeknight dinners that feel special without a lot of fuss youll want to try this.

Ingredients

• Lean, high in protein and filling, great base, mild flavor that soaks spices.
• Adds creamy richness and fat, makes chili silky, slightly tangy and indulgent.
• Tomatoes bring acidity and sweetness, chiles add gentle heat and bright flavor.
• Good source of fiber and plant protein, earthy taste, helps thicken chili.
• Sweet kernels add texture and carbs, balances spice with a pop of sweetness.
• Spice blend brings cumin chili garlic salt flavors, boosts savory depth quickly.
• Fresh cilantro and lime brighten dish with herbaceous notes and lively citrus.
• Melty cheese and cool sour cream add creaminess and mellow spicy edges.

Ingredient Quantities

• 2 to 3 lbs boneless, skinless chicken breasts, trimmed
• 1 (8 oz) package cream cheese, softened
• 1 (10 oz) can Rotel diced tomatoes & green chiles, undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can sweet corn or fire roasted corn, drained
• 1 cup chicken broth
• 1 (1 oz) packet taco seasoning
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped (optional)
• 1 lime, juiced (optional)
• 1 to 2 cups shredded cheddar or Monterey Jack cheese, for topping (optional)
• Sour cream, green onions and tortilla chips for serving, optional

How to Make this

1. Place 2 to 3 lbs trimmed boneless skinless chicken breasts in the crock pot, add 1 diced medium yellow onion, 2 cloves minced garlic, 1 (10 oz) can Rotel undrained, 1 (15 oz) can black beans drained and rinsed, 1 (15 oz) can corn drained, 1 cup chicken broth and 1 (1 oz) packet taco seasoning, then season lightly with salt and freshly ground black pepper.

2. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is cooked through and reaches 165°F or shreds easily.

3. Remove the chicken to a cutting board, shred with two forks or a mixer, then return the shredded chicken to the crock pot and stir.

4. Soften 1 (8 oz) package cream cheese ahead of time, cut into cubes and add to the hot chili; let sit a few minutes then stir until fully melted and creamy. If it seems too thick add a splash of extra chicken broth to loosen.

5. Taste and adjust salt and pepper, then stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime if using for a brighter flavor.

6. If you want a melty cheesy top, sprinkle 1 to 2 cups shredded cheddar or Monterey Jack cheese over the chili, cover and let sit until the cheese melts, or transfer small portions to oven safe bowls and broil for a minute to brown.

7. Serve hot topped with sour cream, sliced green onions and extra chopped cilantro, and with tortilla chips on the side for scooping.

8. Hacks and quick fixes: use rotisserie chicken to skip the long cook time, cube the cream cheese so it melts faster, rinse canned beans and corn well to reduce sodium, and shred the chicken in a stand mixer on low if you want it super fast.

9. Store leftovers in an airtight container in the fridge up to 4 days or freeze portions for up to 3 months; reheat gently and stir in a splash of broth if too thick.

Equipment Needed

1. Slow cooker or crock pot (4 to 6 quart) to cook everything low and slow
2. Cutting board and a sharp chef knife for trimming chicken and dicing the onion
3. Measuring cups and spoons and a liquid measuring cup for the broth
4. Can opener and a colander for draining and rinsing the beans and corn
5. Wooden spoon or silicone spatula for stirring and scraping the pot
6. Two forks or a stand mixer with paddle for shredding the chicken fast
7. Mixing bowl for softening the cream cheese or holding shredded chicken if needed
8. Oven safe bowls or a baking sheet if you want to broil cheese to brown it
9. Ladle or large serving spoon plus storage containers for leftovers and reheating

FAQ

Crock Pot Cream Cheese Chicken Chili Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs — they’re more forgiving and stay juicier; or use shredded rotisserie chicken if you want to cut cook time, just add it near the end.
• Cream cheese: use Neufchatel for almost the same creaminess with less fat, or full‑fat Greek yogurt / sour cream for tangy creaminess, but add yogurt or sour cream off the heat so it doesn’t split.
• Rotel diced tomatoes & green chiles: replace with a 14–15 oz can of diced tomatoes plus 2–3 tbsp canned green chiles, or a can of fire‑roasted diced tomatoes for smokier flavor; keep some of the liquid so the crock pot stays saucy.
• Taco seasoning packet: make a quick homemade mix — about 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp dried oregano and salt to taste. it’s fresher and you control the heat.

Pro Tips

1. Soften and cube the cream cheese ahead of time so it melts smooth and fast, or microwave a few cubes for about 15 seconds if you forgot to leave it out. If it still clumps, stir it in vigorously or use an immersion blender for a silky finish.

2. Save some of the cooking liquid before shredding the chicken. Use that to loosen the chili as you go instead of adding salt, you can always thin with a little extra chicken broth later. Shred chicken in a stand mixer for 30 seconds if you want it super quick and even.

3. Rinse the canned beans and corn really well to cut down on sodium and metallic flavors, and drain thoroughly so the pot does not get watery. Taste for salt only after the cream cheese and cheese are in, you might not need as much as you think.

4. Sauté the onion and garlic quickly in a skillet first to wake up their flavor, then add to the cooker for a deeper, less raw taste. Also, if you have extra time, toast the taco seasoning in the pan for a minute it makes the spices pop.

5. For serving, put portions into oven safe bowls and broil briefly to get a browned cheese top, or just cover and let the residual heat melt it. Leftovers freeze great, when reheating add a splash of broth and stir so the texture comes back.