This slow cooker cream-cheese chicken chili is a simple recipe packed with protein, vegetables, and Tex-Mex spice. This recipe makes a rich, creamy broth perfect for comfort food. It’s great for weeknight meals, family gatherings, and game day.

EASY CREAM CHEESE CHICKEN CHILI

Slow-cooker cream cheese chicken chili is a family favorite. It’s a new take on classic chili flavors thanks to ranch seasoning and cream cheese. But it’s just as delicious!

We use slow-cooked, shredded chicken instead of ground beef and turkey. I add tomatoes, corn, beans, and green chilies. The result is creamy, delicious, slightly spicy, and satisfying.

This recipe is easy enough for anyone and does not require difficult-to-find ingredients. You can make it as a quick dinner or freeze it, so you have leftovers for the whole week.

WHY WE LOVE IT

  • Add all the ingredients to a slow cooker, and then press start. It doesn’t get any easier than that! It can start before you go to bed or leave for work.
  • Comforting: Each bite has delicate, creamy, mildly spicy flavors. This is the perfect dish to serve when you’re in the mood for comfort food.
  • You can customize the recipe by adding more spice, changing bean varieties, or making it vegetarian. It’s easy to make cream cheese chicken chili on your own.

NOTES ADDITIONAL

    • Chicken: After slow cooking, the chicken becomes tender, juicy, and easily shreddable. This recipe is best made with boneless, skinless fresh chicken breasts. However, you can also use boneless, lightly-skinned chicken thighs.
    • Spices: The combination of ranch mix (store-bought or homemade), chili paste, onion powder, and salt, pepper, cumin, and cumin creates the best Tex-Mex flavors. Ancho chili powder is an excellent option for a spicy-sweet heat. Cayenne or smoked paprika will give it a more spicy kick. You can also substitute the onion powder for garlic powder.
    • Corn: Caned corn is a good choice for this recipe. It is convenient, economical, and readily available all year. You can use frozen corn to make chili. Let it thaw before draining it. You can also use fresh corn if it is in season. Cut the corn off the cob.
    • Beans This chicken chili recipe uses white kidney beans and black beans. However, you can change the bean varieties to your liking. Great Northern, pinto, and bayo beans are great options.
    • Rotel canned tomatoes Rotel has both tomatoes and green chilies, giving it a bold and lively element. Rotel is available in many flavors and with different levels of spice. Some have serranos, while others contain habaneros. You should always read the label to find what kind of spice is in each. You can use regular canned tomatoes or a few canned green chilies if Rotel tomatoes are unavailable.
    • Full-fat cream cheese: Use whole fat for the creamiest and most comforting white chilis. Low-fat cream cheese is best for lighter meals. You can replace cream cheese with heavy cream.

HOW TO MAKE SLOW COOKER CREAM CHEESE CHICKEN CHILI

    1. Before you do anything else, place the chicken breasts into the slow cooker. This will allow them to cook faster and more evenly.
    2. Add ranch seasoning, cumin powder, onion powder, salt, and pepper to the chicken. Add any other herbs or spices at this stage.

STORAGE AND REHEATING

  1. This slow-cooker cream cheese chicken chili freezes well! This slow cooker cream cheese chicken chili is great for prepping ahead and freezing for quick weeknight meals. Here are some ideas for what to do with leftovers.
      • Let the chili cool to room temperature, and then transfer it into an airtight container. It can be kept in the refrigerator for up to four days.
      • Freezer Leftovers can be kept in the freezer for up to three months. After the chili has cooled, portion it into individual containers or jars. Make sure there is enough room for expansion. Freeze the bags in freezer bags with some space at the top. The bags can be stackable for compact storage.
      • Let the chili cool in the fridge overnight. After the chili has thawed on the stovetop, heat it over medium-low heat until heated.

VARIATIONS

        • Rotisserie chicken: To simplify this cream cheese chicken chili, you can use a pre-cooked bird. Shred the chicken and placed it in the slow cooker.
        • Vegetarian Chili: If you’re serving this chili to vegetarian friends or family, substitute the chicken with vegan chicken, tofu, or more beans.
        • Toppers: Add different toppings such as tortilla strips, pickled jalapenos, or cubed avocado to your dish.

HELPFUL TIPS

        • Check the tomatoes. Remember to check the Rotel tomatoes can for the level of spice. Some tomatoes are marked “hot,” “medium,” or “mild,” while others list the variety of pepper.
        • Use fresh spice: Fresh spices are essential to creating delicious chili. Keep your kicks dry and in a cool place. You can buy replacements if you are curious if your herbs are fresh enough.

RECIPE

Ingredients

          • 1.5 lb Boneless Skinless Chicken Breasts 3 Large Chicken Breasts
          •  Ranch seasoning mixes one package.
          •  One tablespoon of chili powder
          •  One teaspoon of onion powder
          •  One teaspoon cumin
          •  One teaspoon salt
          •  1/2 teaspoon black pepper
          •  1 15 oz. can of un-drained corn
          •  1 15 oz. can of white kidney beans, drained
          •  1 15 oz can of black beans drained
          •  1 10 oz. can Rotel tomatoes undrained
          •  1 8 oz block cream cheese cubed

Instructions

          • Place the breasts of chicken in the slow cooker.
          • Add the ranch seasoning, chili powder, and cumin to the chicken. Season the chicken with salt and pepper.
          • Add the white beans, black beans, corn, and rotel tomato paste.
          • Sprinkle the cream cheese cubes on top of everything.
          • Cover and cook on high for 3-4 hrs or low for 5-6 hrs.
          • Mix well to combine all the cream cheese.
          • Transfer the chicken breasts onto a plate. Shred the meat before adding it back to the pot. Mix everything.
          • Serve hot with chopped fresh cilantro.