Crockpot Cream Cheese Chicken Chili

Crockpot Cream Cheese Chicken Chili is a creamy, hearty dish packed with bold Tex-Mex flavors and effortless prep. It’s a weeknight dinner dream—just toss, cook, and enjoy.

Perfect for busy days or cozy nights in, this chili is rich, tangy, and comforting, thanks to the creamy blend of cheese, salsa, and tender shredded chicken.

What’s Inside: Key Ingredients for Crockpot Cream Cheese Chicken Chili

• Chicken breasts – Lean and mild, they soak up all the spices and creamy goodness while staying juicy and tender in the crockpot.
• Black beans – Add earthy depth, texture, and a plant-based protein punch that makes the chili heartier.
• Corn – Sweet and crisp, it contrasts beautifully with the rich, savory base and adds a pop of color.
• Chunky salsa – Infuses the dish with tomatoes, peppers, and onions, building an instant flavor base without extra chopping.
• Dry ranch seasoning mix – A zesty, herby twist that melds seamlessly into the creamy broth and boosts flavor.
• Chili powder & cumin – The backbone of any great chili, adding smoky warmth and spice that builds complexity.
• Garlic powder – Subtle yet essential, it elevates every other ingredient with aromatic depth.
• Cream cheese – The star of the show, it melts into the mixture, transforming the chili into a creamy, tangy, irresistible bowl of comfort.

How to Make It: Steps to Creamy, Cozy Perfection

Start by placing your chicken in the crockpot as the base. Then layer on the beans, corn, salsa, and dry spices. No need to mix yet—just let the magic happen.

Top everything with a full block of cream cheese. As it cooks, the flavors meld and the cheese slowly softens into a rich sauce. Cook low and slow or on high if you’re short on time.

When it’s done, shred the tender chicken and stir it back into the pot, blending everything into a luxuriously creamy chili. Serve over rice or eat straight from the bowl.

Cozy Kitchen Tips & Tasty Twists

For the creamiest texture, stick with full-fat or 1/3 less fat cream cheese—fat-free versions won’t melt properly. If you like it spicy, try a hot salsa or toss in a few chopped jalapeños.

You can also swap the salsa with a can of fire-roasted diced tomatoes for a smokier flavor. Want extra veggies? Bell peppers or zucchini hold up well in the crockpot.

This recipe also makes a fantastic dip for tortilla chips or a filling for burritos—just reduce the cook time slightly so it’s a bit thicker.

Smart Storage: Keeping Leftovers Delicious

This chili stores beautifully and actually tastes even better the next day. Let leftovers cool completely before transferring to an airtight container.

Refrigerate for up to 4 days or freeze for up to 3 months. For best texture, thaw overnight in the fridge before reheating.

Warm gently in the microwave, on the stovetop over low heat, or even in the crockpot on the warm setting. Stir occasionally to reincorporate the creaminess.

Crockpot Cream Cheese Chicken Chili is more than a dump-and-go meal—it’s comfort food at its finest, designed to feed a crowd or stock your fridge with effortless lunches all week long.

Crockpot Cream Cheese Chicken Chili

A hearty and flavorful dish, Crockpot Cream Cheese Chicken Chili offers a rich blend of creamy texture and southwest-inspired spices. Simple to prepare with minimal effort, it’s an ideal choice for busy days and pleasing family dinners. Serve it solo or ladled generously over rice.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Ingredients

  

• 1 15 oz can black beans, rinsed and drained
• 8 ounces cream cheese
• 2 teaspoons ground cumin
• 1 14 oz can sweet corn, undrained
• 1 ½ pounds boneless skinless chicken breasts
• 1 1 oz packet of dry ranch dressing mix
• 1 teaspoon garlic powder
• 2 teaspoons chili powder
• 1 ½ cups chunky salsa

Instructions

 

• Place the chicken breasts at the base of the slow cooker. Scatter over the black beans, corn, and salsa, then sprinkle in the ranch mix, chili powder, cumin, and garlic powder. Gently mix to blend the ingredients.
• Add the cream cheese block directly on top without stirring. Cover with the lid and cook on low for 6 to 8 hours, or on high for 4 to 5 hours.
• Once cooking is complete, extract the chicken and shred it using two forks. Return the shredded meat to the crockpot and thoroughly combine it with the remaining contents, ensuring the cream cheese is fully integrated. Serve as is or atop a bed of rice, garnished with cheese, sour cream, and fresh cilantro if preferred.

Notes

Use only full-fat or 1/3 less fat cream cheese for proper melting and texture. Avoid fat-free varieties.
Salsa may be replaced with a can of diced tomatoes for a milder alternative.
Opt for low sodium black beans to reduce overall salt content.
This chili is freezer-friendly—defrost in the refrigerator and reheat via microwave, stovetop on low, or in the crockpot on the “warm” setting.
Recommended toppings include shredded cheese, sour cream, chopped cilantro, and diced avocado.