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An overhead shot of creamy white chicken chili in a bowl, showing the rich texture and garnished with fresh cilantro.
FL Recipes

Crockpot Cream Cheese Chicken Chili (Easy & Foolproof Recipe)

An incredibly easy and flavorful Crockpot Cream Cheese Chicken Chili recipe. This dump-and-go meal is perfect for busy weeknights, delivering an ultra-creamy, comforting chili with minimal effort. The whole family will love this foolproof slow cooker dish.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts about 3-4 breasts
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 cans Great Northern beans (15 oz each) drained and rinsed
  • 1 can diced green chiles (4 oz) undrained
  • 1 packet taco seasoning (1 oz)
  • 1 tsp ground cumin
  • 2 cups low-sodium chicken broth
  • 1 block cream cheese (8 oz) softened and cubed
  • 1.5 cups shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro chopped

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Cutting Board

Method
 

  1. Combine Ingredients: Place the chicken breasts in the bottom of your slow cooker. Top with the diced onion, minced garlic, drained beans, green chiles, taco seasoning, and cumin. Pour the chicken broth over everything.
  2. Cook: Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender.
  3. Shred Chicken: Carefully remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Make it Creamy: Turn the slow cooker off or to 'keep warm'. Add the cubed, softened cream cheese and stir until it has completely melted and the chili is smooth.
  5. Finish: Stir in the shredded Monterey Jack cheese and fresh cilantro. Let it sit for a few minutes for the cheese to melt.
  6. Serve: Serve hot with desired toppings like sour cream, extra cilantro, or tortilla strips.

Nutrition

Calories: 450kcalProtein: 40gFat: 25gFiber: 5g

Notes

For the best results, use full-fat, block-style cream cheese and soften it to room temperature before adding it to the chili.
Shredding your own cheese will result in a smoother, creamier melt.
Keyword cream cheese chicken chili,crockpot chicken chili,slow cooker chili

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