Easy Crock Pot Cream Cheese Chicken Chili Recipe
There’s something magical about coming home to a house that smells like dinner has been simmering all day. This Crock Pot Cream Cheese Chicken Chili has quickly become one of my favorite “set it and forget it” meals. It’s not just easy—it’s ridiculously flavorful and perfect for those days when you want something warm, comforting, and a bit indulgent. Plus, there’s cream cheese involved, so you know it’s going to be rich and creamy, without any of the heavy lifting.
The real kicker? You only need a handful of pantry staples to make this, and you can tweak it a million different ways depending on what’s in your kitchen. The crock pot does all the work, leaving you with time to actually relax (imagine that!). Let’s get cooking!
A cozy, slow-cooked memory
The first time I made this recipe, it was one of those frigid winter Sundays where you don’t want to leave the couch, let alone the house. I had some chicken breasts thawed out and knew I needed something low-effort but high-reward for dinner. After rummaging through the pantry, I stumbled on a can of black beans and some Rotel tomatoes. I didn’t have a solid plan, but I threw it all in the crock pot, added a block of cream cheese (because why not?), and hoped for the best.
Six hours later, my kitchen was filled with this heavenly, spicy aroma that I could barely wait to dig into. The chicken shredded like a dream, and that first bite was creamy, tangy, and just spicy enough to make you crave another spoonful. I’ve been making it ever since, especially when I need a comforting meal to welcome me home.
The backstory of this creamy chili
Chicken chili, in its many forms, is a relatively new addition to the chili family, which traditionally leans on beef and tomatoes. But as we’ve leaned into more creative and lighter variations of classic dishes, chicken chili has really found its place. This creamy version has an added twist: cream cheese. Now, cream cheese in chili might sound unusual at first, but once you taste how it melts into the broth, creating this velvety texture, you’ll be convinced it belongs in every chili recipe from now on.
The beauty of slow cooker recipes is their flexibility, and this one is no exception. Over time, people have adapted it, adding different beans, more heat, or even tossing in extra veggies, making it as personal as their own chili preferences.
Let’s talk ingredients: the good, the better, and the “oops I’m out of that”
- Chicken breasts: The protein hero here. Chicken breasts cook beautifully in the crock pot, becoming tender enough to shred effortlessly. If you don’t have chicken breasts on hand, boneless chicken thighs work just as well and add a bit more richness.
- Black beans: Black beans provide the perfect texture and heartiness. You can swap them with pinto beans, kidney beans, or even chickpeas if you’re feeling adventurous. Just make sure to drain and rinse them to remove excess sodium.
- Corn: The sweetness of corn balances the tangy and spicy elements of this chili. You can use frozen corn if that’s what you have—just don’t drain it if you want that same juicy texture!
- Rotel tomatoes: These are a blend of diced tomatoes and green chilies, adding a little heat and acidity. If you prefer a milder flavor, use plain diced tomatoes, but I love the extra kick Rotel brings.
- Ranch dressing mix: This is the wildcard ingredient. It brings a tangy, herby flavor that melds beautifully with the spices. If you don’t have ranch mix, you can improvise with some garlic powder, dried parsley, and dill.
- Cream cheese: The magic ingredient. It melts into the chili, making it rich and creamy without the need for heavy cream or butter. Light cream cheese works wonderfully here, but if you only have regular cream cheese, go for it!
- Spices (cumin, chili powder, onion powder): These spices form the backbone of the chili’s flavor. Cumin adds warmth, chili powder brings heat, and onion powder enhances the overall savory depth. If you like things spicier, add some cayenne pepper or a dash of hot sauce.

Kitchen gear: what you need (and what you can totally skip)
When it comes to making this Crock Pot Cream Cheese Chicken Chili, less is more. Here’s what you really need:
- Crock Pot/Slow Cooker: This is non-negotiable for this recipe. I love my 6-quart slow cooker because it’s big enough for double batches, and it cooks everything evenly. If you don’t have a slow cooker, you could make this on the stovetop on low heat, but you’ll need to stir it more often.
- A sharp knife: For cutting up your chicken if you plan to shred it later, though some people just leave it in chunks!
- Tongs or two forks: For shredding the chicken. It’s so tender after cooking that two forks do the job nicely.
That’s it! No fancy gadgets required.
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Start with the chicken: Place your chicken breasts at the bottom of the slow cooker. This ensures they cook evenly and stay super moist, since they’re at the heart of the heat. Pro tip: Season your chicken breasts with a pinch of salt and pepper for extra flavor right from the start.
- Layer the beans, corn, and tomatoes: Add your drained and rinsed black beans, the entire can of corn (juice and all!), and Rotel tomatoes over the chicken. No need to stir just yet—it’ll all blend together as it cooks.
- Season it up: Sprinkle on your cumin, chili powder, onion powder, and the ranch dressing mix. I like to use my hands to make sure the spices are spread evenly across the top of everything.
- Top with cream cheese: Lay your cream cheese block on top of everything. It’ll slowly melt into the chili as it cooks, creating a silky, rich texture that you’ll stir in later.
- Cook on low: Set your crock pot to low and let it do its thing for 6-8 hours. You can also cook it on high for 3-4 hours if you’re short on time, but low and slow really brings out the best flavors.
- Shred the chicken: Once it’s done cooking, use your tongs or two forks to pull the chicken out, shred it, and mix it back into the chili. It should be tender enough to fall apart with barely any effort.
- Stir and enjoy: After you’ve shredded the chicken, give everything a good stir to fully incorporate the cream cheese. Then, grab a spoon and dig in!

Variations and adaptations: Make it your own!
- Make it spicier: Add a diced jalapeño or a teaspoon of cayenne pepper for an extra kick. You can also use “hot” Rotel tomatoes if you want to bring more heat.
- Vegetarian option: Skip the chicken and add an extra can of beans or some sautéed mushrooms for a hearty, plant-based version.
- Low-carb version: Replace the black beans and corn with low-carb veggies like cauliflower rice or diced zucchini to cut down on carbs while keeping that comforting chili vibe.
- Different beans: If black beans aren’t your favorite, swap them out for pinto or kidney beans, or even a mix of different beans for a more varied texture.
How to serve it up
This chili is hearty enough to be served on its own, but it’s even better with some toppings and sides. Here are a few ideas:
- Toppings: A dollop of sour cream, shredded cheddar cheese, diced avocado, or some chopped cilantro will take your bowl to the next level. Crushed tortilla chips or Fritos add a perfect crunch.
- Sides: Serve it with warm cornbread, tortilla chips, or even a side of rice if you want something to soak up all that creamy goodness.
Drink pairings for the perfect meal
With this creamy and spicy dish, I love serving a cold, crisp drink to balance out the richness. A light, citrusy beer like a lager or pale ale is a fantastic choice. If you’re more of a wine person, go for a chilled Sauvignon Blanc or a dry Riesling. They both have enough acidity to cut through the creaminess. And if you’re in the mood for something non-alcoholic, a sparkling water with a twist of lime is super refreshing!
Storing and reheating your leftovers
This chili stores beautifully, which makes it perfect for meal prep. Here’s how to keep it fresh:
- Fridge: Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors only get better as it sits!
- Freezer: Freeze portions in individual containers for up to 3 months. Just thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
- Reheating tips: When reheating, add a splash of chicken broth or milk to loosen it up if it’s gotten too thick. Stir well to redistribute the cream cheese evenly.
Scaling the recipe for more (or fewer) people
If you’re cooking for a crowd, you can easily double this recipe by using a larger slow cooker. The cooking time should stay about the same, but make sure the chicken reaches an internal temperature of 165°F. If you’re cooking for just one or two people, you can halve the ingredients, but I’d still recommend using a full block of cream cheese for that signature creamy texture!
Common issues and how to fix them
- Too thick: If your chili comes out too thick, stir in a little chicken broth or milk to thin it out.
- Too salty: Sometimes canned beans or ranch dressing mix can be a bit salty. Add a splash of water or unsalted broth to tone it down.
Give it a try!
This Crock Pot Cream Cheese Chicken Chili is one of those recipes that’s hard to mess up and even harder to stop eating. Whether you stick to the original or add your own flair, I hope this cozy, creamy chili becomes a staple in your kitchen, just like it has in mine. It’s one of those dishes you’ll keep coming back to, especially on those chilly days when you need something warm and satisfying.

FAQs
- Can I use frozen chicken?
Absolutely! Just add 1-2 extra hours to the cooking time if you’re using frozen chicken breasts. - Can I make this dairy-free?
Sure! Use a dairy-free cream cheese alternative. Just make sure it melts well into the chili. - Is this recipe gluten-free?
Yes, just double-check that your ranch dressing mix is gluten-free, as some brands may contain gluten. - How spicy is this chili?
It’s got a mild kick thanks to the Rotel tomatoes, but it’s not overly spicy. If you want more heat, add some jalapeños or extra chili powder. - Can I cook this on high?
Yes, you can cook it on high for 3-4 hours, but I find that cooking it on low for 6-8 hours gives the best flavor.

Easy Crock Pot Cream Cheese Chicken Chili Recipe
This creamy and comforting crock pot chicken chili is easy to make and full of flavor. Perfect for busy weeknights!
- Total Time: 6 hours 5 minutes
- Yield: 4-6 1x
Ingredients
- 1 15- oz. can black beans
- 1 15.25- oz. can corn undrained
- 1 10- oz. can Rotel tomatoes undrained
- 1 package ranch dressing mix
- 1 tsp. cumin
- 1 Tbsp. chili powder
- 1 tsp. onion powder
- 1 8- oz package light cream cheese
- 2 chicken breasts
Instructions
- Start with the chicken: Place your chicken breasts at the bottom of the slow cooker. This ensures they cook evenly and stay super moist, since they’re at the heart of the heat. Pro tip: Season your chicken breasts with a pinch of salt and pepper for extra flavor right from the start.
- Layer the beans, corn, and tomatoes: Add your drained and rinsed black beans, the entire can of corn (juice and all!), and Rotel tomatoes over the chicken. No need to stir just yet—it’ll all blend together as it cooks.
- Season it up: Sprinkle on your cumin, chili powder, onion powder, and the ranch dressing mix. I like to use my hands to make sure the spices are spread evenly across the top of everything.
- Top with cream cheese: Lay your cream cheese block on top of everything. It’ll slowly melt into the chili as it cooks, creating a silky, rich texture that you’ll stir in later.
- Cook on low: Set your crock pot to low and let it do its thing for 6-8 hours. You can also cook it on high for 3-4 hours if you’re short on time, but low and slow really brings out the best flavors.
- Shred the chicken: Once it’s done cooking, use your tongs or two forks to pull the chicken out, shred it, and mix it back into the chili. It should be tender enough to fall apart with barely any effort.
- Stir and enjoy: After you’ve shredded the chicken, give everything a good stir to fully incorporate the cream cheese. Then, grab a spoon and dig in!
Notes
How to serve it up
This chili is hearty enough to be served on its own, but it’s even better with some toppings and sides. Here are a few ideas:
- Toppings: A dollop of sour cream, shredded cheddar cheese, diced avocado, or some chopped cilantro will take your bowl to the next level. Crushed tortilla chips or Fritos add a perfect crunch.
- Sides: Serve it with warm cornbread, tortilla chips, or even a side of rice if you want something to soak up all that creamy goodness.
- Prep Time: 5 minutes
- Cook Time: 6 heur
- Category: Dinner