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Slow Cooker Cream Cheese Chicken Chili

Close-up of a white bowl filled with rich, creamy cream cheese chicken chili featuring shredded chicken and white beans.
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Make this hearty, creamy chicken chili using your slow cooker for minimal effort. It features tender shredded chicken, white beans, and a rich cream cheese finish, perfect for an easy weeknight dinner.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can white beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 (1 ounce) packet ranch seasoning mix
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup chicken broth (optional, for thinning)
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts, white beans, black beans, diced green chilies, Rotel, chopped green chilies, ranch seasoning, chili powder, and garlic powder into the basin of your slow cooker.
  2. Pour the chicken broth over the ingredients if you prefer a thinner chili consistency.
  3. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  4. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the chili. Stir gently until the cream cheese has completely melted and the chili is creamy.
  6. Taste the chili and add salt and pepper as needed. Serve hot.

Notes

  • For a thicker chili, omit the optional chicken broth.
  • You can substitute chicken breasts with pre-cooked rotisserie chicken; add it during the last 30 minutes with the cream cheese.
  • This recipe works well as a ‘dump and go chili’ for simple meal preparation.

Nutrition

Find it online: https://dishicious.com/cream-cheese-chicken-chili-recipe/