Easy Crockpot Cream Cheese Chicken Chili

This crockpot cream cheese chicken chili is the answer to a chilly night when you want something warm and comforting without babysitting a pot on the stove. Tender chicken simmers away with diced tomatoes, black beans, and sweet corn in a savory ranch seasoned broth, then a block of cream cheese melts in near the end to turn everything thick, creamy, and downright cozy. It's a hands off dinner that practically cooks itself, and the ranch seasoning along with a few extra spices gives it way more flavor than a basic chicken chili recipe. Ladle it into bowls with your favorite toppings and you have a stew like meal that feels like a hug from the inside out. Once you try this creamy chicken chili, it's going to earn a permanent spot in your slow cooker rotation.

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Why this is the best Easy Crockpot Cream Cheese Chicken Chili recipe

Cream cheese chicken chili is an easy dump-and-go dinner. Most of the ingredients go straight into the slow cooker, so there is very little prep work before dinner starts cooking. It is a great option for busy days when you want something homemade without spending a lot of time in the kitchen.

Cream cheese chicken chili is rich, creamy, and full of flavor. Cream cheese gives the chili a thick, creamy texture, while the chicken, beans, corn, tomatoes, and seasonings make every bite hearty and satisfying. It has plenty of flavor without being overly spicy, so it works well for the whole family.

Chicken chili with cream cheese is a complete meal in one pot. You get chicken, beans, vegetables, and a creamy broth all in the same bowl. Add your favorite chili toppings, and you have an easy dinner that does not need much on the side.

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Chicken chili with cream cheese is great for busy weeknights, game day, or feeding a crowd. The slow cooker keeps the chili warm until everyone is ready to eat, making it especially convenient when family members are eating at different times. You can also double the recipe in a large CrockPot when you need to serve more people.

The leftovers are just as good. Cream cheese chicken chili reheats beautifully, and the flavors become even better after they have had time to mingle in the refrigerator. Make a big batch and you can have an easy lunch or dinner ready for the next few days.

What you'll need to make the best Easy Crockpot Cream Cheese Chicken Chili recipe

Equipment

• Crockpot

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

• Boneless skinless chicken thighs or breasts - Breasts tend to get dry in the crockpot, so I personally prefer thighs in this recipe.
• Chicken broth - This is the base of the soup.
• Diced tomatoes - It wouldn't be chili without tomatoes, right?
• Black beans - I love black beans and prefer them over other varieties, but you could substitute kidney beans if you want to.
• Corn kernels - You can use frozen or canned corn or even fresh corn if you have it. There is no need to precook, but if frozen, make sure you thaw it first. You can put the whole bag in the fridge overnight and it should be thawed in the morning.
• Ranch dressing mix - I make this from scratch but you can also use a packet.
• Garlic powder - Feel free to adjust the seasonings to your personal preference.
• Chili powder
• Cumin
• Kosher salt
• Cream cheese - This is what makes the chili cream and rich. You can use the lower fat variety to lighten the recipe a bit.
• Cheddar cheese - This is to garnish the finished chili.
• Fresh cilantro - Also a garnish.

How to make Easy Crockpot Cream Cheese Chicken Chili recipe

1. Add the chicken to the Crockpot. Pour the tomatoes, beans, and corn on top.
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   Sprinkle ranch seasoning mix, garlic powder, and other seasonings over top.
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2. Pour in the chicken broth.
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3. Cut the cream cheese into cubes or large chunks, and drop into the crock pot mixture.
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4. Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours.
5. Once cooking is completed, shred the chicken with two forks and stir everything together thoroughly.
6. If the white chili is too thin, make a cornstarch slurry by stirring together a tablespoon of cornstarch and a tablespoon of water, add to the pot and cook for an additional 15-20 minutes on high.
7. Garnish with shredded cheddar cheese, cilantro, or your favorite toppings. Serve with tortilla chips or over rice, if desired.
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Substitutions & variations

You can use boneless skinless chicken breasts or chicken thighs in this creamy white chicken chili. Chicken thighs have a little more fat and stay especially tender in the slow cooker, while chicken breasts give you a leaner chili. You can even make this chili with Thanksgiving turkey for a new twist on your leftovers.

If you want to save time, use cooked shredded chicken or rotisserie chicken instead of raw chicken. Add it later in the cooking process so it warms through without becoming dry or overcooked.

You can swap the beans for whatever you have on hand. Black beans, pinto beans, kidney beans, cannellini beans, or Great Northern beans all work well, and you can use a combination if you prefer.

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The spice level is adjustable. It is very mild as written. For a spicier chili, add diced jalapenos, cayenne pepper, crushed red pepper flakes, or extra chili powder. You can also use hot diced tomatoes with green chilies instead of mild ones.

Full-fat cream cheese gives the chili the richest and creamiest texture, but reduced-fat cream cheese can be used if you prefer. Avoid fat-free cream cheese because it does not melt as smoothly and can give the sauce an unusual texture.

You can add extra corn, beans, diced bell peppers, or green chiles if you want to add more vegetables.

Serve Crockpot cream cheese chicken chili with shredded cheese, sour cream, sliced avocado, green onions, cilantro, tortilla strips, or crushed corn chips. You can also serve it with cornbread or cheese muffins for an easy family dinner.

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Storing leftover Crockpot Cream Cheese Chicken Chili

This is an easy make-ahead recipe that keeps really well in the fridge. If the leftover chili gets thicker than you would like, simply splash a little chicken broth or milk in and stir well.

To store: Keep leftovers in an airtight container in the fridge for up to 4 to 5 days.

To freeze: Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat: Warm gently on the stovetop or in the microwave, stirring occasionally, adding a splash of chicken broth if it's thickened up too much.

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Check out more delicious Crockpot Soup recipes

• CrockPot Jambalaya
• Crockpot Corn Chowder
• Crockpot Butternut Squash Soup
• Crock Pot Potato Soup Recipe
• Crockpot Broccoli Cheddar Soup
• Green Chili Chicken Soup (Stovetop or Crockpot)
• White Chicken Chili (Slow Cooker or Stovetop)
• CrockPot Jambalaya
• Slow Cooker Cheeseburger Soup

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