Go Back
Crockpot Cream Cheese Chicken Chili Recipe
Ben Carraoli

Crock pot Cream Cheese Chicken Chili Recipe

Creamy, hearty, and packed with bold flavors, this slow cooker chili is the ultimate comfort food. The creamy texture from the cream cheese, tender chicken, and a perfect blend of spices makes this dish a crowd-pleaser. You can toss everything in the crockpot and let it cook low and slow—perfect for busy days or cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts – lean protein that shreds beautifully after slow cooking.
  • 1 tbsp olive oil – helps brown the chicken for added depth of flavor.
  • 1 large onion chopped – gives a sweet, aromatic base to the chili.
  • 2 cloves garlic minced – adds bold flavor; fresh garlic works best.
  • 1 green bell pepper chopped – provides crunch and a touch of sweetness.
  • 1 15 oz can diced tomatoes, undrained – keeps the chili saucy and adds acidity.
  • 1 15 oz can kidney beans, rinsed and drained – hearty beans that hold their shape well.
  • 1 15 oz can black beans, rinsed and drained – add texture and earthiness.
  • 1 4 oz can diced green chilies – for a mild kick of heat and flavor.
  • 1 8 oz package cream cheese, softened – adds richness and a creamy finish.
  • 1 cup chicken broth – thins out the chili slightly for a soupier consistency.
  • 1 tbsp chili powder – classic spice that gives warmth without too much heat.
  • 1 tsp cumin – earthy and nutty enhances the overall chili flavor.
  • 1/2 tsp oregano – a touch of herbal balance to the bold spices.
  • Salt and pepper to taste – adjust at the end for best results.
  • Optional toppings: sour cream shredded cheese, avocado – for added creaminess, texture, and flavor.

Method
 

  1. Start by heating the olive oil in a skillet over medium heat. Once hot, add the chicken breasts and cook them for a couple of minutes on each side until they get a golden brown sear. This step isn’t mandatory but it adds extra depth to the final chili.
  2. Transfer the seared chicken breasts into the bottom of your slow cooker. Add chopped onions, minced garlic, and green bell pepper right over the chicken. These veggies will cook down perfectly and give your chili an aromatic base.
  3. Pour in the diced tomatoes (with their juice), both kinds of beans (drained and rinsed), and the can of green chilies. Then, sprinkle in chili powder, cumin, oregano, salt, and pepper. These spices will soak into the chicken and create that signature chili warmth.
  4. Carefully pour in the chicken broth around the ingredients without stirring. Then, place chunks of softened cream cheese over the top. Don’t mix everything at this stage—let the slow cooker gently melt and blend everything during the cooking process.
  5. Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and easy to shred with two forks. You’ll notice the cream cheese melts down and combines into a rich, creamy chili sauce.
  6. Once cooking is done, shred the chicken directly in the slow cooker using two forks. Stir everything thoroughly to combine the cream cheese evenly into the chili. It should be thick, creamy, and full of flavor at this point.
  7. Ladle the chili into bowls and add your favorite toppings like sour cream, shredded cheese, or avocado slices. Serve hot with cornbread, tortilla chips, or over rice for a more filling meal.