Crock Pot Cream Cheese Chicken Chili Recipe

I just discovered the secret to an incredible Cream Cheese Chicken Chili that transforms a regular meal into something truly special. The blend of cream cheese and tender chicken creates flavors I never expected. I love how simple ingredients slowly merge in the crock pot to yield a unique, satisfying dish.

I’ve always been a fan of dishes that bring a unique twist to weeknight dinners and this Crock Pot Cream Cheese Chicken Chili recipe is no exception. I discovered it while looking for something that combined the ease of a slow cooker dish with the richness of cream cheese chicken and chili flavors.

I used 2 lbs of boneless, skinless chicken breasts along with 8 oz of cream cheese, cut into cubes to add that smooth, creamy touch. Toss in some diced tomatoes with green chilies for a tangy kick and add drained black beans and kidney beans for extra texture.

I also made sure to include chopped onions and minced garlic to pack in the flavor. Some red bell pepper and frozen corn kernels add a nice color and crunch.

Trust me, this is a recipe that turns regular ingredients into a dinner that is both mouthwatering and satisfying.

Why I Like this Recipe

I really like this recipe because it’s super easy to make with minimal prep. I don’t have to worry about too many steps and I can throw everything into the crock pot and let it cook while im doing other stuff.

I also love how the cream cheese melts into everything and gives the chili a rich, creamy flavor that makes every bite so comforting and satisfying.

Another reason is that it’s really versatile. I can add in extra veggies like red bell peppers or corn if im in the mood for a bit more texture and variety, and it still tastes great.

Finally, it’s a family favorite so when we make it, everyone’s excited to dig in and enjoy something warm and filling together.

Ingredients

• Chicken breasts: Lean, protein-packed meat giving a hearty base for our chili.
• Cream cheese: Provides rich, smooth creaminess that mellows the chili’s spicy tang.
• Diced tomatoes with green chilies: Offer a tangy, slightly spicy burst bursting with vitamins.
• Black and kidney beans: Loaded with fiber and protein, adding satisfying texture and earthiness.
• Onion and garlic: Essential aromatics that build a deep, savory flavor throughout the dish.
• Red bell pepper and corn: Optional, sweet additions giving a bright crunch to each bite.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts
• 8 oz cream cheese, softened and cut into cubes
• 2 (14.5 oz) cans diced tomatoes with green chilies
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 packet chili seasoning mix
• 1 red bell pepper, chopped (optional)
• 1 cup frozen corn kernels (optional)

How to Make this

1. Put the chicken breasts in the bottom of your crock pot and then add the chopped onion, minced garlic, diced tomatoes with green chilies, black beans, kidney beans, red bell pepper if you’re using it, and the frozen corn.

2. Pour in the chicken broth so that everything gets a bit of liquid.

3. Sprinkle the packet of chili seasoning mix over the top and give it a gentle stir so the spices spread around.

4. Cover the crock pot and cook on Low for about 6-8 hours or on High for about 4 hours until the chicken is tender.

5. About 30 minutes before you’re ready to serve, add the cubes of cream cheese to the pot.

6. Let the cream cheese melt into the mixture and stir it in well.

7. Once the cream cheese is well mixed, take the chicken out and shred it with two forks then put it back in.

8. Give the chili a final stir and check the seasonings, adding a bit more salt or pepper if needed.

9. Serve hot and enjoy your creamy chicken chili with your favorite toppings if you like.

Equipment Needed

1. Crock pot – essential for slow cooking the chicken and veggies so they keep their nutrients intact
2. Chef’s knife – needed for chopping the onion, red bell pepper, and any other fresh veggies
3. Cutting board – for safe and clean chopping of ingredients
4. Can opener – to open canned diced tomatoes and beans without any hassle
5. Measuring cup – for accurately adding the chicken broth and keeping the liquid balance right
6. Mixing spoon – to stir the ingredients and blend the chili seasoning evenly
7. Two forks – used to shred the tender chicken once it’s cooked

FAQ

Crock Pot Cream Cheese Chicken Chili Recipe Substitutions and Variations

• If you dont have chicken breasts, try using boneless, skinless chicken thighs instead, they add more flavor.
• Can’t find cream cheese? Sour cream or cottage cheese can work as a decent alternative.
• No diced tomatoes with green chilies around? Use plain diced tomatoes and add a bit of extra chili powder or a chopped jalapeño.
• If you dont have black or kidney beans, you can swap them out for pinto beans and it’ll be just fine.
• For red bell pepper, you could use yellow or green bell peppers or even a chopped poblano for a little change in taste.

Pro Tips

1. You can boost the flavor by lightly sautéing the onion and garlic in a pan before tossing them in the crock pot. It gives a caramelized taste that makes the chili extra tasty.
2. Try not to stir the chili too often while it’s cooking on low because it can break down the veggies and chicken too much, making everything mushy.
3. When you add the cream cheese, make sure you mix it in slowly. Sometimes it lumps up if you stir too fast, so a gentle, steady stir works best.
4. If you like it spicier, consider adding a bit more chili powder or a splash of hot sauce near the end. The seasoning from the packet is good, but a little extra kick can really elevate the dish.