Crockpot cream cheese chicken chili is a creamy, Tex-Mex leaning dinner made with shredded chicken, a ranch seasoning packet, and corn, all melted together with cream cheese in the slow cooker.
My mom made a version of this on Wednesday nights during marching band season, when we had about twenty minutes between practice and needing to walk back out the door, and it fed everyone without anyone standing at the stove. This one is dump-and-go; the ranch packet does most of the flavor work, and you will have dinner on the counter by the time everyone gets home.
Ingredients:
This chili leans on pantry staples and one seasoning packet that carries the whole flavor profile, so the ingredient list stays short on purpose.
- 2 lbs boneless, skinless chicken breasts or boneless, skinless chicken thighs (whichever is on sale; both shred well)
- 1 (1 oz) packet ranch seasoning mix
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups corn, frozen or canned and drained (see substitutions below)
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 2 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- Salt and black pepper, to taste
For serving: sour cream, shredded cheddar, tortilla chips or strips, chopped cilantro.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Corn is the one place I actually tested variations here. Frozen corn works just as well as canned; if you keep a bag of my homemade freezer corn on hand, this is a great excuse to use it. Swap in Mexi-corn or fiesta corn with bell peppers if you want more color and a slightly different flavor in the bowl; both are good, it just depends on what you're after.
For the chicken, breasts and thighs both shred well in this recipe. I buy whichever is cheaper that week and do not think twice about it.
How to Make Crockpot Cream Cheese Chicken Chili
Load the crockpot
Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Add the ranch seasoning packet, black beans, corn, diced tomatoes, and chicken broth. Give it a quick stir so the seasoning coats the chicken instead of settling on top.
Cook on low
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken is done when it shreds easily with a fork and reaches an internal temperature of 165F.
Shred the chicken
Remove the chicken to a bowl or the bowl of a stand mixer. See my Cook's Note below for the fast way to do this.
Stir in the cream cheese.
Cut the softened cream cheese into a few large pieces and add it back into the crockpot with the shredded chicken. Stir every few minutes until it melts in completely and the chili looks creamy and uniform, about 10 to 15 minutes.
Adjust and serve.
Taste and add salt and pepper as needed. If the chili is thinner than you like, see the Cook's Note on thickening it with a cornstarch slurry. Serve hot with sour cream, shredded cheddar, tortilla chips, and cilantro alongside so everyone can build their own bowl.
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Cook's Notes
A few things I have learned making this recipe that are not obvious from the steps alone.
- Skip the cutting board. Shred the cooked chicken in a stand mixer fitted with the paddle attachment on low speed instead of cutting raw chicken on a cutting board before you leave for the day. It is faster, less mess, and you are working with fully cooked chicken instead of raw.
- If your chili turns out too thin, whisk 1 tablespoon cornstarch into 2 tablespoons cold water until smooth, then stir it into the chili and let it cook on high for 10 to 15 minutes, uncovered. The cornstarch needs that heat to activate and thicken the liquid; stirring it in cold and serving right away will not do much.
- Freezing for later: this chili freezes well once the cream cheese is fully incorporated. Portion it into Souper Cubes or your preferred freezer containers and freeze flat for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove over medium-low heat, stirring occasionally so the cream cheese does not separate.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Storage and Reheating
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat on the stovetop over medium-low heat or in the microwave in 30-second increments, stirring between each, until warmed through.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Can I use frozen chicken?
Yes, you can add chicken breasts or thighs straight from frozen; plan on the longer end of the cook time, 7 hours on low, and always confirm the chicken reaches 165F with a meat thermometer before shredding.
Why is my chili too thin?
Slow cookers vary in how much liquid they hold onto, and vegetables release moisture as they cook. A quick cornstarch slurry stirred in at the end fixes this; see the Cook's Note above.
Ingredients
- 2 lbs boneless skinless chicken breasts or boneless, skinless chicken thighs
- 1 packet Hidden Valley Ranch Dressing Packet
- 1 15 oz can black beans drained and rinsed
- 2 cups corn frozen or canned and drained
- 1 10 ounce can Diced Tomatoes undrained
- 2 cups low-sodium chicken broth
- 8 oz Cream Cheese softened
- Salt and pepper to taste
Garnishes
- Sour Cream for serving
- cheddar cheese shredded, for serving
- Tortilla chips or tortilla strips for serving
- Cilantro for serving
Instructions
- Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Add the ranch seasoning packet, black beans, corn, diced tomatoes with green chilies, and chicken broth. Stir to coat the chicken in the seasoning.2 lbs boneless skinless chicken breasts, 1 packet Hidden Valley Ranch Dressing Packet, 1 15 oz can black beans, 2 cups corn, 1 10 ounce can Diced Tomatoes, 2 cups low-sodium chicken broth
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken shreds easily with a fork and reaches an internal temperature of 165F.
- Remove the chicken to a bowl or the bowl of a stand mixer and shred.
- Cut the softened cream cheese into a few large pieces and stir it into the crockpot with the shredded chicken. Stir every few minutes until fully melted and the chili looks creamy and uniform, about 10 to 15 minutes.8 oz Cream Cheese
- Taste and add salt and pepper as needed. Serve hot with sour cream, shredded cheddar, tortilla chips, and cilantro.Salt and pepper, Sour Cream, cheddar cheese, Tortilla chips or tortilla strips, Cilantro
Nutrition
Notes
- Cubing the cream cheese small is not necessary; large pieces melt down evenly given the cook time.
- If the chili turns out thinner than you like, whisk 1 tablespoon cornstarch into 2 tablespoons cold water, stir it in, and cook on high, uncovered, for 10 to 15 minutes.
- Storage: refrigerate in an airtight container for 3 to 4 days. Reheat on the stovetop over medium-low heat or in the microwave in 30-second increments, stirring between each.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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