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Chicken Chili with Cream Cheese It’s an easy dump and ready chicken chili made in the crock pot. Chicken slices, tomatoes, beans and corn in a creamy base of chicken broth with toppings and cream cheese.

For another family favorite creamy chili recipe be sure to try mine Slow Cooker Creamy White Chicken Chili.

Chili Di Pollo with Cream Cheese Recipe (made in the crock pot)

Your family will love this easy-to-dump, ready-to-make chicken chili with cream cheese recipe. Use affordable ingredients like fresh chicken breasts, canned goods, dry seasonings, and a packet of ranch seasoning mix.

You literally pour the ingredients into the crock pot and let it work, it’s magical all day long. Come home to a creamy, warm and comforting dinner, ready whenever you want!

Ingredients needed

Here are the simple ingredients you’ll need to make Cream Cheese Chicken Chili for an easy family dinner right in your kitchen.

  • Chicken breast – You will need 2 large chicken breasts or 3 if they are smaller. I like to cut off the bits of white fat before I put it in the slow cooker.
  • Chicken soup – I prefer the fully salted version of chicken broth when I make it. Reduced sodium chicken broth can be used if that is your preference or to meet your dietary needs.
  • black beans– The beans should be drained and rinsed before adding them to the crock pot.
  • small diced tomatoes
  • Corn – It is not necessary to drain the corn. We want all of the sweet corn juice inside the chili.
  • Ranch Ingredients Pack
  • chili powder, garlic powder, cumin, kosher salt
  • Cream cheese – Both regular cream cheese and low-fat cream cheese work. I prefer to use full fat because it tastes better and makes the chili so much creamier.

How to Make Crock Pot Cream Cheese Chili Chicken

Find out how to make this easy crock pot recipe with these easy steps. Be sure to read the entire post where there is a printable recipe card, pin button, and detailed recipe card with all the ingredients and detailed instructions. Plus all my tips!

  • Chicken: Place chicken breasts in bottom of slow cooker.
  • Chili Ingredients: Add chicken broth, beans, diced cherry tomatoes, corn (do not drain), ranch dressing, and any dry seasonings. Mix everything together.
  • Cream cheese : Cut the cream cheese into cubes, about 8-12 cubes, and place on top of the mixture.
  • Cooked : Cover with the lid and cook over low heat for 6-7 hours.
  • Chicken fajitas: Take out the chicken and prick it with two forks. Put it back on the chilli and mix.

And it’s ready to eat! You can eat this cream cheese chili chicken as is, or garnish it with avocado slices and chopped cilantro, grated cheese, or try using tortilla chips as a “ladle.” Kids love it!

tips for success

Here are some of my helpful tips that will hopefully make this recipe easy to recreate in your kitchen!

  • Cream cheese : If you’re concerned that the cream cheese won’t dissolve completely into the chili, microwave the cream cheese chunks for about 20 seconds before placing them in the chili. If you add the cream cheese at the beginning of the cook time, I have never found that it doesn’t melt well into the chili. Also, for better flavor and texture, use whole cream cheese instead of low-fat in this recipe.
  • Corn: You can use a can of yellow corn, white corn, or a can of white and gold corn. Make sure you don’t drain this before adding it to the crock pot. Simply dump the entire contents of the can directly into it.
  • Chicken breast : If these are larger, use only two. For smaller sized chicken breasts use 3-4. I usually buy packages of chicken at the supermarket so I end up using 3-4 smaller ones. There is also no set amount of chicken to use. So use as much or as little as you like. Using 2-3 creates the perfect ratio of lots of tender shredded chicken + broth and hot sauce + other ingredients.
  • Spice level: This chicken chili is not spicy. If you want it spicy, it’s really easy to do with just a few adjustments. Add more chili powder, add some cayenne pepper, add a can of diced green peppers or a can of jalapenos, or use a can of Rotel instead of diced tomatoes.

Chili Cream Cheese Chicken FAQs

  • service tips
    • You can eat it as-is or try topping it with grated cheese (any variety), chopped cilantro, jalapeño slices (for flavor), or avocado slices.
    • My family’s favorite way to eat it is with tortilla chips! My kids love to use potato chips as a “dipper” in their chili bowl.
    • To serve more people and make it more filling, try serving some chicken chili over the rice.
  • How to store leftovers
    • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
    • Reheat in the microwave or on the stove before serving.
  • Can I freeze chili chicken with cream cheese?
    • Personally, I do not recommend freezing this pepper. It has cream cheese in it, so once thawed, the texture will be slightly grainy and not smooth. Dairy products tend to separate once frozen and then thawed.
    • But it could also just be my personal opinion. I’m sure it would freeze just fine, just know that cream cheese may curdle or look different once thawed from frozen. All the flavors will always be the same.
    • You can also make it into a frozen meal if you like. Simply add all the ingredients to a large zip lock freezer bag (not the cream cheese or chicken broth). Freeze up to 3 months. When ready to use, pour the frozen contents of the bag into the slow cooker and add a can of chicken broth + the diced block of cream cheese. Cooking time may be slightly increased to account for frozen ingredients.
  • Substitution and variation ideas.
    • Beans : Use the canned beans of your choice. Use two cans if you want more beans!
    • Spicy! : This recipe as is is not spicy. There are several ways to spice it up if that’s what you want. Add more chili powder, add some cayenne pepper, add a can of diced green chilies or jalapeños, garnish each serving with pepper jack cheese, or try using a can of Rotel instead of diced tomatoes.
  • Can I use frozen chicken breast?
    • Yes, you can use fresh chicken breasts or frozen chicken breasts in this recipe. I highly recommend using fresh chicken breast, that’s what I always use with slow cooker recipes, because it will cook faster and I feel like the meat comes out better and more tender/chopped.
    • If using frozen chicken breasts, add about 30 minutes – 1 hour to cook time to accommodate. Using frozen chicken can also add more water, since when the chicken thaws it gives off more moisture, which can slightly affect the final result of flavors and thickness.

More Crock Pot Chicken Recipes You’ll Love

  • Crock Pot Creamy Chicken Stew
  • Slow Cooker Creamy Italian Chicken
  • Crock Pot Chopped Chicken Tacos
  • Slow Cooker Creamy Fiesta Chicken
  • Taco Ranch Chile Chicken
  • Mexican Chicken Haystacks
  • Slow Cooker Spicy BBQ Chicken

Chicken Chili with Cream Cheese

Chicken Chili with Cream Cheese It’s an easy dump and ready chicken chili made in the crock pot. Chicken slices, tomatoes, beans and corn in a creamy base of seasoned chicken broth. # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #7bafaa; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop { stop-color: # 7bafaa; } linearGradient # wprm-recipe-user-rating-0-50 stop { stop-color: # 7bafaa; } linearGradient # wprm-recipe-user-rating-0-66 stop { stop-color: # 7bafaa; } 5 of 1 vote Pin Recipe Preparation time 3 min Cooking time 8 hours Total time 8 hours 3 min Course Dinner American cuisine Servings 8 Calories 350 kcal

  • 3 boneless skinless chicken breasts
  • 1 can (14.5 ounces) chicken broth
  • 1 can (14.5 ounces) small diced tomatoes do not drain
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (15 ounces) corn do not drain
  • 1 packet ranch seasoning mix
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon kosher salt
  • 8 ounces cream cheese in cubes
  • Spray a slow cooker insert with cooking spray. Place the chicken breasts on the bottom.
  • Pour chicken broth, diced cherry tomatoes, black beans, and corn over chicken. Sprinkle packet with ranch dressing, chili powder, garlic powder, cumin, and kosher salt on top. Stir to combine.
  • Cut the cream cheese into cubes, about 8-12 pieces, and place on top.
  • Cover with the lid and cook over low heat for 7-8 hours.
  • Remove chicken and prick with two forks. Return it to the slow cooker and mix everything together until creamy and the cream cheese comes together and melts well.
  • Serve with tortilla chips, grated cheese of your choice, chopped cilantro, and avocado slices.

Chicken: I use 3 chicken breasts (grocery store size) and it weighs about 1.5 lbs. Chicken does not have an exact amount or a weighted measure. Use 2-3 chicken breasts depending on size. If they are larger, use only two.
Cream cheese : For the best flavor and texture, I recommend using whole cream cheese.
Make it spicy! : Add more chili powder, add cayenne pepper, add a can of diced green chilies or sliced ​​jalapeños, use a can of Rotel instead of plain tomatoes, etc.
Nutritional information : That’s a total of 8 servings, and each serves about 1.25 cups of chicken chili. Does not include any seasoning.

Calories: 350 kcal Carbohydrates: 32 g Protein: 28 g Fat: 13 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 0.01 g Cholesterol: 84 mg Sodium: 869 mg Potassium: 836 mg Fiber: 7 g Sugar: 6 g Vitamin Cream Cholesterol: 7 mg Did you make this pot chicken chili cream cheese recipe? Tag @togetherfamilyblog on Instagram

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