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A close-up of a black ladle scooping thick, creamy crockpot cream cheese chicken chili, showing shredded chicken, corn, and beans right out of the slow cooker.

Crockpot Cream Cheese Chicken Chili

Kitchen Ready Betty
This easy crockpot cream cheese chicken chili transforms simple ingredients into a cozy, protein-packed dinner with minimal effort. Just toss everything into your slow cooker in the morning and come home to a rich, velvety meal the whole family will love!
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Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Course Main Dishes, Soups
Cuisine American, Tex-Mex
Servings 8
Calories 196 kcal

Equipment

  • 6 quart slow cooker/crockpot (well greased or lined)
  • chef's knife
  • cutting board
  • garlic press
  • colander
  • small bowl
  • whisk

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Ingredients
  

  • 1.5-2 lbs chicken breasts rinse and pat dry with paper towels before adding
  • 1 cup white onion chopped
  • 3 cloves garlic minced
  • 2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • dash salt & ground pepper
  • 15 oz mild green chili enchilada sauce
  • 4 oz can chopped mild green chilis drained
  • 2 (15 oz) cans cannellini or great Northern beans rinsed and drained
  • 1 cup frozen corn no need to defrost before using
  • 4 cups (1 qt) low sodium chicken broth
  • 4 oz reduced fat cream cheese from bar (do not use spread); soften to room temperature before using
  • sour cream/plain Greek yogurt, avocado, green onions, and shredded cheese optional toppings to add to individual bowls just before serving

Instructions
 

  • Add chicken breasts to prepared slow cooker; top with onion, garlic, cumin, oregano, chili powder, cayenne pepper, salt, and pepper.
  • Next add the chili sauce, chopped green chilis, beans, and corn.
  • Pour the chicken broth over the ingredients. Cover and cook on LOW for 8 hours (recommended for best flavor and texture) or on HIGH for 4 hours.
  • Uncover and shred chicken with two forks or prongs. You may do this directly in the slow cooker as I do, or, remove the chicken, place on a cutting board, shred and return to the crock.
  • Next, remove 1 cup warm chili sauce from slow cooker; mix with softened cream cheese. Then return this mixture to the crockpot; stir. Cover and cook on HIGH for 15 additional minutes.
  • Keep warm until ready to serve. Optional to top individual servings with sour cream/plain Greek yogurt, avocado, jalapeño, green onions, and shredded cheese.

Notes

To ensure a thick, luscious chili sauce that clings to the chicken, always pat your chicken breasts dry with a paper towel before adding them to the crock. Chicken often releases a lot of moisture during slow cooking; by removing that extra surface water, you prevent the crockpot cream cheese chicken chili from becoming too watery or diluted!
To prevent your chili sauce from curdling or separating, always add the softened cream cheese toward the end of the cooking process rather than at the beginning. Stirring it with some warm sauce before adding ensures a smooth, velvety finish. If you forgot to soften the cream cheese ahead of time, place it in the microwave for 30 seconds before mixing it with the chili sauce.
Allow any leftover chili to cool completely before transferring it to an airtight container. It will stay fresh and delicious in the fridge for up to 3 to 4 days, making it perfect for easy next-day lunches!
See above post for freezer storage, as well as reheating leftovers.

Nutrition

Calories: 196kcalCarbohydrates: 13gProtein: 24gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 71mgSodium: 634mgPotassium: 515mgFiber: 2gSugar: 5gVitamin A: 575IUVitamin C: 6mgCalcium: 43mgIron: 1mg
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