Crockpot Cream Cheese Chicken Chili
Warm up with this creamy and hearty Crockpot Cream Cheese Chicken Chili, a slow cooker dinner recipe that’s packed with protein, flavor, and a touch of spice! Perfect for cozy weeknights, family gatherings, or lazy weekends, this easy chicken chili recipe is made with tender shredded chicken, black beans, corn, and tomatoes all simmered to perfection in a rich cream cheese base.
Ingredients for Creamy Chicken Chili in the Slow Cooker:
1 lb boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) diced tomatoes with green chilies
1 medium onion, chopped
3 cloves garlic, minced
1 cup chicken broth
1 package (8 oz) cream cheese, softened
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
Salt and black pepper, to taste
1 cup shredded cheddar cheese (optional, for a cheesy chili twist)
Fresh cilantro, chopped (optional, for garnish)
How to Make Crockpot Chicken Chili with Cream Cheese:
1. Layer the chicken: Place chicken breasts at the bottom of your slow cooker.
2. Add the base ingredients: Top with black beans, corn, diced tomatoes, onion, garlic, and chicken broth.
3. Spice it up: In a small bowl, mix softened cream cheese with chili powder, cumin, paprika, onion powder, salt, and pepper. Spoon the mixture on top.
4. Slow cook it: Cover and cook on LOW for 6–7 hours, or until the chicken is fall-apart tender.
5. Shred and stir: Remove chicken, shred it with two forks, and return to the chili. Stir well to combine everything.
6. Cheese it (optional): Mix in shredded cheddar and let melt for 15–30 minutes on low heat.
7. Garnish & serve: Top with fresh cilantro and enjoy your creamy chicken chili hot!
Recipe Notes:
Prep Time: 10 minutes
Cook Time: 6–7 hours
Total Time: 6 hours 10 minutes
Servings: 6 servings
Calories: ~350 kcal per serving
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