Name: Crockpot Cream Cheese Chicken Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 can black beans, drained and rinsed; 1 can corn, drained; 1 package ranch dressing mix; 1 teaspoon cumin; 1 tablespoon chili powder; 1 onion, chopped; 2 cloves garlic, minced; 8 oz cream cheese

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This Crockpot Cream Cheese Chicken Chili is one of those recipes I turn to when I want something comforting, filling, and effortless. I love how the slow cooker does all the work while the chicken becomes tender and the cream cheese melts into a rich, cozy chili that feels perfect after a long day.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to prepare and packed with bold, comforting flavors. I simply add everything to the crockpot and let it cook while I go about my day. The combination of creamy, spicy, and savory makes this chili satisfying without being complicated, and it works just as well for family dinners as it does for casual gatherings.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts
1 can black beans, drained and rinsed
1 can corn, drained
1 package ranch dressing mix
1 teaspoon cumin
1 tablespoon chili powder
1 onion, chopped
2 cloves garlic, minced
8 oz cream cheese

Directions

I start by placing the chicken breasts in the bottom of my crockpot and sprinkling the ranch dressing mix evenly over them. Next, I add the black beans, corn, cumin, chili powder, chopped onion, and minced garlic. I place the cream cheese right on top, cover the crockpot, and let everything cook on low for about 4 hours.

Once the cooking time is up, I remove the chicken, shred it using two forks, and then return it to the crockpot. I stir everything together until the cream cheese is fully melted and blended into the chili, then I serve it hot.

Servings And Timing

I usually make this recipe to serve 6 people. The prep time takes me about 15 minutes, and the cook time is around 4 hours on low. Altogether, the total time comes to approximately 4 hours and 15 minutes.

Variations

When I want to switch things up, I sometimes use kidney beans or pinto beans instead of black beans. If I’m craving extra heat, I add chopped jalapeños or a dash of hot sauce. For a smoother texture, I occasionally blend part of the chili before serving. I also like doubling the recipe so I can freeze half for later.

Storage/Reheating

I store leftover chili in an airtight container in the refrigerator, where it keeps well for up to 3 to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally to keep the texture creamy. If it thickens too much, I add a small splash of broth or water.

FAQs

Can I replace the chicken with another meat?

I sometimes substitute the chicken with beef or ground turkey when I want a different flavor, and it works just as well.

Can I make this chili spicier?

I like adding jalapeños, red pepper flakes, or hot sauce when I want extra heat.

Can I use frozen chicken?

I do use frozen chicken occasionally, and I simply add 1 to 2 extra hours of cooking time to make sure it cooks through.

Can this recipe be made on the stovetop?

I can make it on the stovetop, but I reduce the cooking time and let it simmer gently for about 1 to 2 hours, stirring occasionally.

What do I usually serve with this chili?

I love serving this chili with crusty bread, tortilla chips, or spooned over rice for a heartier meal.

Conclusion

This Crockpot Cream Cheese Chicken Chili is one of my favorite comfort meals because it’s easy, creamy, and full of flavor. I love how simple it is to prepare and how satisfying it feels every time I serve it. It’s a recipe I keep coming back to whenever I want something warm, cozy, and guaranteed to please.