Crock Pot Cream Cheese Chicken Chili
This creamy, savory Crock Pot Cream Cheese Chicken Chili is a hug in a bowl — rich with shredded chicken, velvety broth, and mild spice. Perfect for busy nights, it's easy, wholesome, and full of comforting flavor.
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 2 large chicken breasts boneless, skinless
- 15 oz great northern beans undrained
- 15 oz corn undrained
- 10 oz diced tomatoes with green chiles undrained
- 1 cup chicken broth low-sodium
- 1 packet ranch seasoning mix
- 1 tsp cumin
- 0.5 tsp chili powder
- 0.5 tsp garlic powder
- salt & pepper to taste
- 8 oz cream cheese cubed, room temperature
Optional Toppings
- fresh cilantro or parsley chopped
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add beans, corn, and tomatoes (with liquid). Sprinkle in cumin, chili powder, garlic powder, and ranch seasoning.
- Pour chicken broth over the mixture and gently stir. Ensure chicken remains mostly at the bottom.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and tender.
- About 30 minutes before serving, add cubed cream cheese. Stir and let it melt into the broth.
- Shred the chicken in the pot with two forks and stir everything until creamy and well combined. Season with salt and pepper to taste.
- Serve hot, topped with cilantro or parsley. Enjoy!
Notes
To make it dairy-free, substitute the cream cheese with a dairy-free alternative or coconut cream. For added spice, mix in jalapeños or hot sauce near the end. This recipe freezes well — double the batch for future meals.
Nutrition
Calories: 390kcalCarbohydrates: 22gProtein: 35gFat: 18gSaturated Fat: 9gCholesterol: 90mgSodium: 860mgPotassium: 650mgFiber: 5gSugar: 4gVitamin A: 620IUVitamin C: 6mgCalcium: 80mgIron: 2.4mg
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