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Easy Crock Pot Cream Cheese Chicken Chili

A close-up of a bowl of creamy, cheesy cream cheese chicken chili topped with melted cream cheese and shredded cheddar.
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Make this rich and creamy chicken chili in your slow cooker. It uses simple ingredients to create a comforting meal perfect for busy weeknights.

Ingredients

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  • 3 large boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can Ro-Tel (diced tomatoes and green chilies), undrained
  • 4 cups low-sodium chicken broth
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 8 ounces cream cheese, cut into cubes

Instructions

  1. Place the raw chicken breasts in the bottom of your slow cooker.
  2. Add the rinsed beans, diced green chiles, Ro-Tel, chicken broth, ranch seasoning mix, cumin, and garlic powder over the chicken. Do not stir yet.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  4. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the chili. Stir gently until the cream cheese is completely melted and the chili is thick and creamy.
  6. Stir everything together well before serving. Taste and add salt or pepper if needed.

Notes

  • For a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix 1 tablespoon of cornstarch with the liquid, and stir it back into the chili before adding the cheese.
  • Shredded rotisserie chicken works well if you need a faster option; add it during the last 30 minutes of cooking.
  • Serve this comfort food chili topped with avocado slices or shredded Monterey Jack cheese.

Nutrition

Find it online: https://cookingbyfelix.com/cream-cheese-chicken-chili/