Get ready to meet your new favorite comfort food. This Crockpot Cream Cheese Chicken Chili is the ultimate set-it-and-forget-it meal, delivering a rich, creamy, and incredibly flavorful chili with minimal effort. It’s the perfect answer to a busy weeknight dinner dilemma and a guaranteed crowd-pleaser.
Why You’ll Love This Creamy Chicken Chili
This isn’t just another chili recipe; it’s a game-changer for your meal rotation. Here’s why you’ll be making it again and again:
- Effortlessly Easy: This is a true “dump and go” recipe. Just place the main ingredients in your slow cooker, turn it on, and walk away.
- Unbelievably Creamy: We use a simple trick with softened cream cheese and cornstarch to create a luxuriously smooth and thick chili, with no curdling in sight.
- Packed with Flavor: A perfect blend of chili spices, savory ranch seasoning, and tangy cream cheese creates a complex flavor profile that will have everyone asking for seconds.
- Perfectly Customizable: Easily adjust the spice level, add veggies, or swap out beans to make this recipe your own.
The Simple Ingredients You’ll Need
The magic of this recipe lies in its simplicity. You only need a handful of pantry staples to create this delicious Crockpot Cream Cheese Chicken Chili.
- Chicken Breast: Boneless, skinless chicken breasts work best as they become incredibly tender and easy to shred.
- Great Northern Beans: Two cans, rinsed and drained, provide a classic white chili texture.
- Diced Green Chiles: One small can adds a mild, tangy heat without being overwhelmingly spicy.
- Diced Tomatoes: A can of diced tomatoes adds depth and a touch of sweetness. Do not drain them!
- Corn: Use canned or frozen corn for a pop of sweetness and texture.
- Seasoning: A packet of ranch seasoning, plus chili powder, cumin, onion powder, and garlic powder create the savory backbone.
- Chicken Broth: This provides the liquid base for all the flavors to meld together.
- Cream Cheese: The star of the show! Use a full block of full-fat cream cheese, softened for the best results.
- Cornstarch: A cornstarch slurry is the secret to a perfectly thick chili.
- Optional Toppings: Cilantro, sliced jalapeños, shredded cheese, sour cream, and tortilla strips.
How to Make Crockpot Cream Cheese Chicken Chili (Step-by-Step)
Making this creamy crockpot chicken chili is a simple two-stage process. First, a “dump and cook” phase, followed by the final steps to add that signature creaminess.
- Combine Ingredients: Place the chicken breasts at the bottom of your crockpot. Top with the rinsed Great Northern beans, green chiles, undrained diced tomatoes, corn, chicken broth, and all seasonings (ranch packet, chili powder, cumin, onion powder, garlic powder).
- Slow Cook: Stir everything together gently. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be fully cooked and tender.
- Shred the Chicken: Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat, then return it to the crockpot.
- Add the Creaminess: In a separate bowl, whisk together the softened cream cheese and a small amount of the hot broth from the crockpot until smooth. In another small bowl, create a slurry by mixing the cornstarch with 2-3 tablespoons of cold water.
- Thicken and Serve: Stir the cream cheese mixture and the cornstarch slurry into the crockpot. Cover and cook on HIGH for another 15-20 minutes, or until the chili has thickened. Give it one last stir and serve hot with your favorite toppings.
Pro Tips for the Best Chili
Want to ensure your chili is absolutely perfect every time? Follow these simple but effective tips.
- Soften the Cream Cheese: Don’t add cold cream cheese directly to the crockpot. Softening it and tempering it with hot broth first is the key to a smooth, lump-free sauce.
- Shred Chicken Easily: If you have a stand mixer, you can place the cooked chicken breasts in the bowl and use the paddle attachment on low speed to shred them in seconds!
- Don’t Rush the Final Step: Allow the chili to cook for the final 15-20 minutes after adding the cream cheese and slurry. This time is crucial for the cornstarch to activate and thicken the chili properly.
Fun Variations to Try
While this recipe is fantastic as is, it’s also a great base for experimentation. Here are a few ideas:
Add More Heat
If you like it spicy, add a diced jalapeño (with seeds for more heat) along with the other ingredients, or add a pinch of cayenne pepper with the seasonings.
Sneak in Veggies
Finely diced onion, bell peppers, or celery can be added at the beginning of the cook time for extra nutrients and flavor.
Bean Swaps
Feel free to use pinto beans or cannellini beans instead of Great Northern beans. A can of black beans could also add nice color and flavor contrast.
What to Serve with Your Chili
This Crockpot Cream Cheese Chicken Chili is a hearty meal on its own, but it’s even better with the right accompaniments. Serve it over a bed of fluffy rice or in a taco-style bowl. For dipping, you can’t go wrong with crusty bread, tortilla chips, or a side of incredible cheesy butter swim biscuits. A light and refreshing cucumber ranch salad also pairs beautifully, cutting through the richness of the chili.
Storage and Reheating Instructions
This chili makes for fantastic leftovers! Store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply microwave in short bursts, stirring occasionally, or warm it gently on the stovetop over medium-low heat. You may need to add a splash of chicken broth to loosen it up as it reheats.
Frequently Asked Questions
Absolutely. To adapt this for the stovetop, sauté the chicken in a large pot until cooked, then shred. Return the chicken to the pot with all other ingredients except the cream cheese and cornstarch. Simmer for at least 30 minutes to let flavors meld. Finally, stir in the tempered cream cheese and cornstarch slurry and simmer for another 5-10 minutes until thick.
Yes, you can use frozen chicken breasts. However, you will need to add about 1-2 hours to the cooking time on LOW or 1 hour on HIGH to ensure the chicken is fully cooked through before shredding.
This recipe uses a cornstarch slurry which is very effective. If you find you want it even thicker, you can create another small slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and add it to the simmering chili until you reach your desired consistency.
The key is to use softened, room temperature cream cheese and to temper it. Whisk the softened cream cheese with a half-cup of the hot liquid from the crockpot in a separate bowl until smooth *before* adding it to the main pot. This prevents it from seizing and creating lumps.
This chili is delicious with a variety of toppings! Some popular choices include shredded cheddar or Monterey Jack cheese, fresh cilantro, sliced jalapeños, a dollop of sour cream, crushed tortilla chips, or sliced avocado.
Get the Full Recipe!
Crockpot Cream Cheese Chicken Chili (The Easiest, Creamiest Recipe!)
Ingredients
Equipment
Method
- Place the chicken breasts at the bottom of your crockpot. Top with the rinsed Great Northern beans, green chiles, undrained diced tomatoes, corn, chicken broth, and all seasonings (ranch packet, chili powder, cumin, onion powder, garlic powder).
- Stir everything together gently. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
- Carefully remove the chicken breasts from the crockpot. Use two forks to shred the meat, then return the shredded chicken to the crockpot.
- In a separate bowl, whisk the softened cream cheese with about 1/2 cup of the hot broth from the crockpot until smooth. In another small bowl, mix the cornstarch with 2-3 tablespoons of cold water to create a slurry.
- Stir the smooth cream cheese mixture and the cornstarch slurry into the crockpot. Cover and cook on HIGH for another 15-20 minutes, allowing the chili to thicken. Serve hot with your favorite toppings.
Notes
Tip 2: To control the sodium, use low-sodium chicken broth and rinse your beans thoroughly.
Tip 3: This chili thickens as it cools. If it's too thick when reheating, simply add a splash of chicken broth to reach your desired consistency.
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