Effortless Slow Cooker Cream Cheese Chicken Chili Recipe

Whipping up a hearty slow cooker cream cheese chicken chili promises pure comfort on chilly evenings.

Creamy textures blend with robust spices for a soul-warming meal.

Tender chicken pieces nestle among vibrant vegetables, creating a delightful symphony of flavors.

Minimal prep work means maximum enjoyment for busy home cooks.

Pantry staples come together effortlessly in this one-pot wonder.

Bowls of warmth await you, packed with protein and zesty goodness.

Let’s dive into a recipe that’ll become your new favorite winter companion.

Reasons to Try Cream Cheese Chicken Chili

• Toss ingredients into the slow cooker without complicated chopping or advanced cooking skills, making this recipe perfect for busy home cooks who want delicious meals with minimal effort.
• Let the slow cooker do all the hard work while you focus on other tasks, transforming basic ingredients into a creamy, flavorful chili that requires minimal monitoring.
• Packed with tender chicken, hearty beans, and rich cream cheese, this chili delivers a satisfying meal that appeals to both kids and adults, making it an ideal family dinner option.
• Customize this chili by topping with fresh cilantro, sour cream, shredded cheese, or crushed tortilla chips to create a personalized dining experience that keeps everyone excited about mealtime.

Ingredients for Cream Cheese Chicken Chili

• Chicken Breasts: Tender meat that forms the base of the chili.

• Black Beans, Kidney Beans: Hearty legumes that add texture and protein.
• Diced Tomatoes: Juicy base that provides acidity and moisture.
• Green Chilies: Mild peppers that add subtle heat and flavor.
• Onion: Aromatic vegetable that builds depth of flavor.
• Garlic: Pungent seasoning that enhances overall taste.

• Cream Cheese: Creamy ingredient that creates rich and smooth texture.

• Cumin, Oregano, Chili Powder, Salt, Pepper: Warm spices that provide complex flavor profile.

• Chicken Broth: Savory liquid that helps cook and blend ingredients.

How to Cook Cream Cheese Chicken Chili

Step 1: Prep Your Flavor Boosters

Dice the onion and mince the garlic with care.

Chop them finely to spread delicious flavors throughout the dish.

• Onion
• Garlic

Create small, uniform pieces that will melt into the chili and create a rich base of flavor.

Step 2: Layer the Chicken Foundation

Place whole chicken breasts at the bottom of your slow cooker.

This ensures they’ll cook evenly and absorb all the amazing seasonings.

Step 3: Build Your Chili Layers

• Black beans (drained and rinsed)
• Diced tomatoes (with juice)
• Green chilies
• Diced onion
• Minced garlic

Step 4: Pour in the Liquid Gold

Add chicken broth to create a perfect cooking environment for your chili.

Step 5: Sprinkle the Spice Magic

• Cumin
• Oregano
• Chili powder
• Salt
• Pepper

Give everything a gentle mix to distribute the spices evenly.

Step 6: Slow Cook to Perfection

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

The chicken should become super tender and easy to shred.

Step 7: Shred the Chicken

Remove chicken breasts and shred them using two forks.

Return the shredded meat back to the slow cooker.

Step 8: Cream Cheese Transformation

Cut softened cream cheese into cubes and add to the slow cooker.

Stir gently to help it melt and blend smoothly.

Step 9: Final Creamy Fusion

Cook for an additional 30 minutes, stirring occasionally.

Watch the cream cheese create a luxurious, velvety texture.

Step 10: Taste and Serve

Do a quick taste test and adjust seasonings if needed.

Serve piping hot and enjoy your creamy chicken chili masterpiece!

Helpful Tips for Chicken Chili Success

• Use two forks to pull chicken apart quickly and create consistent, tender meat pieces.
• Cut cream cheese into small cubes for faster, smoother melting and even distribution throughout the chili.
• Adjust spice levels by starting with smaller amounts of chili powder and cumin, then taste and incrementally add more for desired flavor intensity.
• Cooking on low heat for 6-8 hours allows chicken to become incredibly tender and helps flavors meld together perfectly.
• Replace chicken breasts with chicken thighs for richer flavor or use turkey for a leaner alternative without compromising texture.

Cream Cheese Chicken Chili Storage Tips

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator, maintaining optimal flavor and texture.
• Transfer cooled chili to freezer-safe containers or heavy-duty freezer bags. Freeze up to 3 months. Seal tightly to prevent freezer burn and preserve taste.
• Place portion in microwave-safe dish. Cover with microwave-safe lid or paper towel. Heat at 50% power in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Pour chili into saucepan. Add splash of chicken broth to prevent drying. Warm over medium-low heat, stirring occasionally. Heat until temperature reaches 165°F for food safety.

Good Sides for Chicken Chili

• Pair Zesty Margaritas: Bright citrus notes of tequila and lime perfectly complement the chili's creamy, spicy profile, cutting through the richness with refreshing tang.
• Serve Fresh Cilantro Corn Salad: Light, crisp side dish with herbal undertones balances the hearty chicken chili, adding brightness and textural contrast to the meal.
• Select Robust Red Sangria: Fruity wine blend with hints of orange and apple provides a smooth, cool counterpoint to the warm, spicy chili flavors.
• Recommend Crisp Tortilla Chips: Crunchy, salty chips offer delightful textural crunch and make an excellent vehicle for scooping up the creamy, flavorful chili.

Fun Takes on Chicken Chili

• Vegetarian Chili Delight: Replace chicken with extra firm tofu or plant-based chicken alternative, ensuring similar protein content and texture. Use vegetable broth instead of chicken broth for complete vegetarian preparation.
• Low-Carb Mexican Style: Swap beans for cauliflower florets and zucchini chunks, reducing carbohydrate content while maintaining robust flavor profile. Select full-fat cream cheese to enhance richness and maintain ketogenic compatibility.
• Spicy Southwest Remix: Increase chili powder and add diced jalapeños for enhanced heat. Include smoked paprika and cayenne pepper for deeper, more complex spice experience. Incorporate fresh cilantro during final stirring for bright, fresh undertones.
• Dairy-Free Option: Use dairy-free cream cheese alternative made from cashews or coconut. Select unsweetened versions to maintain savory characteristics. Replace traditional cream cheese with blended silken tofu mixed with nutritional yeast for creamy texture and tangy flavor.

FAQs

• What type of chicken works best for this recipe?

Boneless, skinless chicken breasts are ideal. They cook evenly, shred easily, and absorb the flavors perfectly in the slow cooker.

• Do I need to pre-cook the chicken before adding it to the slow cooker?

No, you can add raw chicken breasts directly to the slow cooker. They will cook thoroughly and become tender during the slow cooking process.

• Can I make this recipe spicier?

Yes, you can increase the heat by adding extra chili powder, using hot green chilies, or incorporating a diced jalapeño pepper for more kick.

• Is this recipe gluten-free?

The basic ingredients are naturally gluten-free. Just double-check that your chicken broth and spices are certified gluten-free to ensure complete compatibility.

Slow Cooker Cream Cheese Chicken Chili Recipe

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4.6 from 21 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Creamy slow cooker cream cheese chicken chili brings comfort and warmth to dinner tables across America. Hearty ingredients blend seamlessly, creating a delightful meal that draws hungry friends and family to the kitchen with its irresistible aroma.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 2 lbs (907 grams) boneless skinless chicken breasts
• 8 ounces (227 grams) cream cheese, softened

Beans and Vegetables:

• 2 (15 ounces / 425 grams) cans white beans, drained and rinsed
• 1 (14.5 ounces / 411 grams) can diced tomatoes
• 2 (4 ounces / 113 grams) cans diced green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced

Liquids and Seasonings:

• 2 cups (473 milliliters) chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

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Instructions

1. Prepare the aromatics by dicing onion and mincing garlic to enhance the flavor profile of the dish.
2. Arrange raw chicken breasts at the base of the slow cooker, creating a foundation for the chili.
3. Layer the beans, tomatoes, green chilies, onion, and garlic directly over the chicken to create a robust mixture.
4. Pour chicken broth into the slow cooker, ensuring ingredients are well-moistened.
5. Sprinkle cumin, oregano, chili powder, salt, and pepper evenly across the ingredients, gently mixing to distribute spices.
6. Set slow cooker to low for 6-8 hours or high for 3-4 hours, allowing chicken to become tender and flavors to meld.
7. Once chicken is cooked, extract and shred using two forks, then return to the liquid base.
8. Cube cream cheese and introduce into the slow cooker, stirring gently to promote even melting.
9. Continue cooking for an additional 30 minutes at the same temperature, occasionally stirring to fully integrate the cream cheese.
10. Taste and adjust seasoning as needed, ensuring a harmonious blend of flavors before serving hot.

Notes

• Swap chicken breasts with thighs for deeper flavor and more tender meat, especially if cooking on high setting.
• Rinse canned beans thoroughly to reduce sodium content and eliminate excess starch for a cleaner-tasting chili.
• Use reduced-fat cream cheese for a lighter version without compromising the creamy texture and rich taste.
• Consider adding frozen corn during the last hour of cooking to boost nutritional value and provide extra texture and sweetness.

• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4 hours (high)
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 35 g
• Cholesterol: 100 mg