Slow Cooker Cream Cheese Chicken Chili

Easy Cream Cheese Chicken Chili

This slow cooker cream cheese chicken chili recipe is a favorite in my household, and I have a feeling it will soon be in yours too! The cream cheese and ranch seasoning put a unique spin on traditional chili flavors, but it’s every bit as delicious!

Instead of ground beef or turkey, we use slow-cooked and shredded chicken. I also add corn, two types of beans, tomatoes, and green chilies. The final result is creamy and delicious, slightly spicy, and satisfying.

It’s simple enough for everyone to make and doesn’t require hard-to-find ingredients. Serve it for a no-fuss dinner, or meal prep it to enjoy leftovers all week long. 

Why we love it:

• Easy: Just add everything to a slow cooker and press start — it doesn’t get much simpler than that! Start it before you leave to work or right before you go to sleep.
• Comforting: Each bite is full of tender, creamy, and subtly spicy flavors. It’s the perfect meal to serve when you are in the mood for something comforting.
• Customizable: Experiment with different seasonings, add more spicy peppers, swap in different bean varieties, or make it meat-free. This cream cheese chicken chili is so easy to make your own.

Ingredient notes

Full ingredient quantities and instructions are in the recipe card at the bottom of this post.

• Chicken: After being slow-cooked, the chicken is tender, juicy, and perfectly shreddable. Boneless, skinless fresh chicken breasts are perfect for this recipe, but you can use boneless, skinless chicken thighs..
• Spices: The combination of ranch dressing mix (store-bought or homemade), chili powder, onion powder, cumin, salt, and pepper creates the ultimate Tex-Mex flavors. Try ancho chili powder for a smoky-sweet heat. If you prefer more of a kick, add cayenne or smoked paprika. You can also replace the onion powder with garlic powder.
• Corn: Canned corn works well in this recipe. It’s convenient, affordable, and available year-round. If you have frozen corn, let it thaw and drain it before adding it to the chili. If corn is in season, you can also use fresh corn and cut it off the cob.
• Beans: This chicken chili recipe has a mixture of white kidney beans and black beans, but you can easily play around with the bean varieties to suit your preferences. Try great northern beans, cannellini beans, pinto beans, bayo beans, or red kidney beans.
• Rotel canned tomatoes: Rotel contains both tomatoes and green chiles, adding a bold and vibrant element. Rotel comes in a variety of flavors, all with different spice levels. Some contain serranos while others contain habaneros. Make sure to read the label so you know what type of spice awaits you! If you can’t find Rotel tomatoes, use regular canned tomatoes and a few canned green chilies.
• Block cream cheese: For the richest, creamiest, and most comforting white chili, use full-fat cream cheese. If you want a lighter meal, use low-fat. You can also replace some of the cream cheese with heavy cream.

How to make slow cooker cream cheese chicken chili

Full instructions are in the recipe card at the bottom of this post.

1. Put the chicken breasts in the bottom of the slow cooker before anything else. This will help them cook faster and more evenly.
2. Sprinkle the chicken with ranch seasoning, chili powder, cumin, onion powder, salt, and pepper. If you are using other herbs and spices, add them in at this point as well.

1. Pour in the canned corn, white beans, black beans, and Rotel tomatoes.

1. Spread the cream cheese cubes over the top of everything.

1. Cover and cook the chili on high heat for 3-4 hours, or cook it on low heat for 5-6 hours. The longer it simmers, the more time the flavors have to meld together.
2. Give it a good stir to make sure all of the cream cheese is melted and combined with the other ingredients.
3. Remove the chicken breasts and transfer them to a plate. Shred each one with two forks before returning them to the pot. Stir to combine.

1. Garnish your cream cheese chicken chili with chopped cilantro and serve it hot!

Storage & reheating

One of the best parts about this slow cooker cream cheese chicken chili is how well it stores! It’s perfect for prepping in advance and keeping in the freezer for easy weeknight meals. Here’s what to do with leftovers:

• Fridge: Let the chili cool to room temperature, then transfer it to an airtight container. Keep it in the fridge for up to 4 days.
• Freezer: Leftovers will keep in the freezer for up to 3 months. Portion the chili into single-serving containers or jars once it has cooled down (make sure to leave some room at the top for expansion). If you’re using freezer bags, leave some room at the top and freeze them flat on baking trays. Once frozen, the bags can be stacked for more compact storage.
• Reheating: Let the chili thaw overnight in the refrigerator. Once thawed, heat the chili on the stovetop over medium-low until warmed all the way through.

Variations

• Rotisserie chicken: For an even easier preparation of this cream cheese chicken chili, use a pre-cooked chicken. Just shred it and add it to the slow cooker!
• Vegetarian: If you are serving this chili for any vegetarian family or friends, swap the chicken for vegan chicken, tofu, or more beans.
• Toppings: Add different toppings like tortilla strips, pickled jalapeños, sour cream, green onions, cubed avocado, cheese shreds, or a squeeze of lime. 

Helpful tips

• Check the tomatoes: Don’t forget to double-check the can of Rotel tomatoes for the spice level. Some of them are labeled “hot,” “medium,” or “mild,” while others just list the pepper variety.
• Use fresh spices: One of the most important aspects of creating a delicious chili is using fresh spices. Make sure to store your spices in a cool, dark, and dry place. If you are unsure if they’re fresh enough, it’s probably time to buy some replacements.

Common questions

Serving suggestions

Add your favorite toppings! We love topping this creamy chicken chili with tortilla chips, lime wedges, and hot sauce on the side.

You can also top each bowl with shredded cheddar cheese. Serve a bowl of comforting cream cheese chicken chili with a warm slice of gluten-free cornbread or Irish soda bread and butter.

For some vegetable-forward sides, try pairing it with air fryer roasted vegetables, air fryer butternut squash, or air fryer carrots.

More slow cooker recipes

If you enjoyed this slow cooker cream cheese chicken chili recipe, check out some more of my favorite slow cooker recipes like these:

• Slow Cooker Corned Beef and Cabbage
• Slow Cooker Baked Beans
• Slow Cooker Cabbage Rolls
• Slow Cooker Red Beans and Rice