Crockpot Cream Cheese Chicken Chili is one of the easiest and most delicious meals you will ever make! It’s a simple, flavorful, dump and go recipe, and is a family favorite. Serve over rice or on its own!

blue bowl with white rice topped with shredded chicken, cream cheese, black beans, corn, salsa, with sour cream and cilantro on top

If you like recipes that you can throw together in less than five minutes, you are in luck today.

This is one of my favorite recipes for busy days because all I have to do is toss everything into my slow cooker.

When we get home at the end of the day, cream cheese chicken chili is waiting for us and all is right with the world!

This recipe is one of my kids’ favorites, too. My nine year old even asks me to send it in his thermos for lunch at school.

With the exception of Mac and cheese and spaghetti, that never happens!

blue bowl with white rice topped with shredded chicken, cream cheese, black beans, corn, salsa, with sour cream and cilantro on top

 

Ingredients for Cream Cheese Chicken Chili

  • chicken breasts
  • black beans
  • canned corn
  • salsa
  • dry ranch seasoning
  • chili powder
  • cumin
  • garlic powder
  • cream cheeseblack crockpot bowl full of shredded chicken, cream cheese, black beans, corn, and salsa with cilantro sprinkled on top

How to make Cream Cheese Chicken Chili – Step by Step

  1. Place chicken breasts in the bottom of your crockpot. Top with the black beans, corn, salsa, ranch seasoning, chili powder, cumin, and garlic powder. Stir everything well.black crockpot bowl full of shredded chicken, cream cheese, black beans, corn, and salsa
  2. Place the block of cream cheese on top, then place lid on the crockpot. Cook over low heat for 6-8 hours or high heat for 4-5 hours.black crockpot bowl full of shredded chicken, cream cheese, black beans, corn, and salsa
  3. Remove chiken breasts from the pot and shred with two forks. Return to the pot and stir everything well, evenly incorporating the cream cheese. Serve on its own or over rice, topped with shredded cheese, sour cream, and chopped cilantro if desired.blue bowl with white rice topped with shredded chicken, cream cheese, black beans, corn, salsa, with sour cream and cilantro on top

Tips and Notes

  • I only recommend using full fat or 1/3 less fat cream cheese in this recipe. Fat free cream cheese won’t melt and incorporate into the chili properly.
  • You can substitute a can of diced tomatoes for the salsa if you prefer.
  • I use and recommend low sodium black beans to cut down on the saltiness of the recipe.
  • This recipe freezes well! Just defrost in the refrigerator and either heat using your microwave, or warm up either in your crockpot using the “warm” or “low” setting, or you can heat on the stove over low heat.
  • We love to eat this over rice with shredded cheese, sour cream, chopped cilantro, and diced avocado on top!

large spoonful of cream cheese chicken chili

More Easy Crockpot Dinners

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blue bowl with white rice topped with shredded chicken, cream cheese, black beans, corn, salsa, with sour cream and cilantro on top
5 from 87 ratings

Recipe: Crockpot Cream Cheese Chicken Chili

Yield: 8
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Crockpot Cream Cheese Chicken Chili is one of the easiest and most delicious meals you will ever make! It's a simple, flavorful, dump and go recipe, and is a family favorite. Serve over rice or on its own!
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Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14 oz) can whole kernel corn, undrained
  • 1 1/2 cups chunky salsa
  • 1 (1 oz) packet dry ranch seasoning mix
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 8 ounces cream cheese

Equipment

  • Crockpot

Instructions
 

  • Place chicken breasts in the bottom of your crockpot. Top with the black beans, corn, salsa, ranch seasoning, chili powder, cumin, and garlic powder. Stir everything well.
  • Place the block of cream cheese on top, then place lid on the crockpot. Cook over low heat for 6-8 hours or high heat for 4-5 hours.
  • Remove chiken breasts from the pot and shred with two forks. Return to the pot and stir everything well, evenly incorporating the cream cheese. Serve on its own or over rice, topped with shredded cheese, sour cream, and chopped cilantro if desired.

Notes

  • I only recommend using full fat or 1/3 less fat cream cheese in this recipe. Fat free cream cheese won't melt and incorporate into the chili properly.
  • You can substitute a can of diced tomatoes for the salsa if you prefer.
  • I use and recommend low sodium black beans to cut down on the saltiness of the recipe.
  • This recipe freezes well! Just defrost in the refrigerator and either heat using your microwave, or warm up either in your crockpot using the "warm" or "low" setting, or you can heat on the stove over low heat.
  • We love to eat this over rice with shredded cheese, sour cream, chopped cilantro, and diced avocado on top!
Cuisine: Mexican Inspired
Course: Main
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 329kcal, Carbohydrates: 26g, Protein: 26g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 86mg, Sodium: 890mg, Potassium: 762mg, Fiber: 6g, Sugar: 3g, Vitamin A: 795IU, Vitamin C: 3mg, Calcium: 67mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.