This Crockpot Cream Cheese Chicken Chili is rich, creamy, and loaded with flavor. It’s an easy slow cooker meal that’s perfect for busy weeknights, meal prep, or cold weather comfort food.
⏱ Prep Time
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Prep: 10 minutes
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Cook: 6–8 hours (low) or 3–4 hours (high)
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Total: ~6–8 hours
Servings: 6–8
🍳 Equipment
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Slow cooker (Crockpot)
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Cutting board
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Knife
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Spoon or ladle
🥘 Ingredients
Main Ingredients
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2 lbs boneless skinless chicken breasts
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can corn, drained
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1 (10 oz) can Rotel diced tomatoes with green chilies
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1 (15 oz) can diced tomatoes
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1 packet ranch seasoning mix
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1 packet taco seasoning mix
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2 cups chicken broth
Creamy Addition
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8 oz cream cheese (cubed)
Optional Toppings
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Shredded cheddar cheese
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Sour cream
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Green onions
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Cilantro
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Tortilla chips
👩🍳 Instructions
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Add to Crockpot:
Place chicken breasts in the slow cooker. Add beans, corn, tomatoes, Rotel, seasoning packets, and chicken broth. -
Cook:
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Cook on LOW for 6–8 hours or
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HIGH for 3–4 hours until chicken is tender.
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Shred Chicken:
Remove chicken, shred with forks, and return it to the crockpot. -
Add Cream Cheese:
Add cubed cream cheese and stir until melted and creamy. Cook for another 10–15 minutes. -
Serve:
Ladle into bowls and add toppings if desired.
🥗 Nutrition Facts (Approx. per serving)
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Calories: 380
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Protein: 32g
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Carbs: 28g
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Fat: 18g
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Fiber: 6g
⭐ Tips & Variations
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Spicy: Add jalapeños, hot sauce, or extra chili powder.
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Keto/Low Carb: Skip beans and corn, add extra chicken and broth.
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Thicker Chili: Add cream of chicken soup or reduce broth.
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