Crockpot Cream Cheese Chicken Chili

When the crisp fall air rolls in, it’s officially chili season! If you are tired of the standard tomato-and-beef variations, this viral Crockpot Cream Cheese Chicken Chili is about to become your new obsession. It is a brilliant “dump-and-go” recipe that requires absolutely zero chopping or sautéing. You just toss the ingredients into the slow cooker before work, and come home to a thick, creamy, incredibly comforting dinner.

Love this? You should also try our Marry Me Tuscan Chicken Tortellini!

The Magic of the “Dump and Go” Method

The secret to this recipe’s ease is utilizing the liquids already present in the canned goods. By using undrained corn and undrained Rotel (diced tomatoes and green chilies), you inject a massive amount of flavor straight into the broth without needing to chop fresh vegetables. Combined with a block of cream cheese that slowly melts over 6 hours, the resulting broth is velvety, rich, and perfectly spiced.

Why You Should Always Cube Your Cream Cheese

While it is tempting to just unwrap the block of cream cheese and drop the whole thing into the slow cooker, taking 30 seconds to cut it into smaller cubes makes a world of difference. Cubing the cream cheese increases its surface area, allowing it to melt much more evenly into the hot broth. This prevents you from ending up with large, stubborn white lumps floating in your chili when you go to stir it at the end!

Frequently Asked Questions

Can I use frozen chicken breasts?

While many people do put frozen chicken directly into the slow cooker, the USDA actually recommends against it for food safety reasons, as it can spend too much time in the “danger zone” temperature. For the safest and best results, thaw your chicken in the refrigerator overnight before adding it to the crockpot.

How can I make this chili thicker?

This chili is naturally quite thick thanks to the cream cheese and the starches from the beans. However, if you prefer an ultra-thick chili, you can take a potato masher and lightly mash some of the beans right in the slow cooker before adding the shredded chicken back in. The crushed beans will instantly thicken the broth!

Crockpot Cream Cheese Chicken Chili

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Italian

Ingredients Method

Ingredients

  

Main

• 2 lbs Boneless, skinless chicken breasts
• 1 can (15oz) Black beans, rinsed and drained
• 1 can (15oz) Great Northern beans (white beans), undrained
• 1 can (15oz) Sweet corn, undrained
• 1 can (10oz) Rotel (diced tomatoes and green chilies), undrained
• 1 packet Taco seasoning (or 2 tbsp homemade)
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 8 oz Cream cheese, cubed (1 standard block)
• 1 cup Chicken broth
• 1/2 cup Shredded cheddar cheese (for topping)
• 1/4 cup Fresh cilantro, chopped (for garnish)

Method

 

Main

1. Place the raw chicken breasts in the bottom of a large slow cooker.
2. Pour the drained black beans, undrained white beans, undrained corn, and undrained Rotel over the chicken.
3. Sprinkle the taco seasoning, ground cumin, and chili powder evenly over the top.
4. Pour the chicken broth into the slow cooker, then place the cubed cream cheese right on top of everything.
5. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
6. Remove the chicken breasts from the slow cooker, shred them using two forks, and return them to the pot.
7. Stir the chili vigorously until the melted cream cheese is completely incorporated into the broth, creating a thick, creamy base.
8. Serve hot in bowls, generously garnished with shredded cheddar cheese, fresh cilantro, and a side of tortilla chips!