Crock Pot Cream Cheese Chicken Chili

5 from 1 vote

With just 5 minutes of prep, this Crockpot Cream Cheese Chicken Chili will soon be your favorite! This easy, dump-and-go chicken chili is made in the crockpot and comes together in a creamy chicken broth for a flavorful, cozy, easy dinner. It has everything you love about classic chili and can be made in the crockpot or stovetop.

Prep Time5

Cook Time6

Total Time6

Course: Soup

Cuisine: American

Servings: people

Calories: 341kcal

Author: Gina Abernathy

Ingredients

3-4 cups cooked chicken OR 4-boneless chicken breasts
1 can whole kernel corn undrained
1 can black beans drained and rinsed
1 can rotel tomatoes undrained
1 can diced tomatoes
1 package Ranch Dressing Mix dry mix
1 package chili powder
2 cups chicken broth
8 oz. package cream cheese
1 cup shredded cheese

Instructions

Add the Ingredients to the Crock Pot: Place chicken in the crockpot. Add corn, black beans, Rotel tomatoes, diced tomatoes, dry ranch mix, chili powder, and chicken broth. Stir well.
Add cream cheese: Add cream cheese to the top of the chicken chili in the crockpot. Add the lid and cook on low for 6-8 hours or high for 3-4 hours. If using cooked chicken, you can adjust the time.
Shred the Chicken: After cooking, take out the chicken, shred it with a fork, and return it to the crockpot. Mix well.
Serve: Add shredded cheese to the top of each bowl. Serve the slow cooker chicken chili with crackers or cast iron skillet jalapeno cornbread.

Notes

If using uncooked/raw chicken, place the chicken in the crockpot with the other ingredients and cook according to the instructions. Once the cooking time has completed, remove the chicken, shred it, and return it to the pot.

About 30 minutes before serving, stir the chili to mix in the cream cheese. Allow the cream cheese to melt, and mix with the chili before serving.

Stovetop Method: If you prefer to make this creamy chicken chili on the stove, it's easy to adapt the recipe. Cook the chicken first over medium heat until done. If you are short on time, use a rotisserie chicken. Then add all of the ingredients to a large pot or Dutch oven, bring the mixture to a boil, reduce the heat, and simmer for about 25-30 minutes. Stir the cream cheese until melted. Simmer until you are ready to serve.

Chili Toppings: The toppings for chili are endless. Here are a few of my favorite toppings for cream cheese chicken chili: Avocado slices, Sour Cream, Cheddar Cheese, Jalapenos, Crunchy Tortilla Chips, Cilantro, Lime Wedges, and Green Onions.

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