Description

This Slow Cooker Cream Cheese Chicken Chili is a comforting and creamy dish perfect for busy days. Tender chicken breasts slow-cooked with white beans, diced tomatoes, green chilies, and a blend of spices create a flavorful base. Cream cheese added towards the end gives the chili a luscious, rich texture, making it an irresistible meal that’s easy to prepare and serves a crowd.

Ingredients

Scale

Protein

2 lbs boneless skinless chicken breasts

Vegetables & Legumes

2 (15 oz) cans white beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
2 (4 oz) cans diced green chilies
1 medium onion, diced
2 cloves garlic, minced

Liquids

2 cups chicken broth

Spices

1 tsp cumin
1 tsp dried oregano
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Dairy

8 oz cream cheese, softened

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Instructions

Prep Ingredients: Dice the onion and mince the garlic. This ensures all ingredients are ready for assembly and that flavors release evenly during cooking.
Layer Chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker. This positioning allows the chicken to cook evenly in the broth and spices.
Add Vegetables & Beans: Top the chicken with the drained white beans, diced tomatoes with their juice, green chilies, diced onion, and minced garlic, layering the flavors well.
Pour Broth: Add 2 cups of chicken broth over the ingredients to provide moisture and depth of flavor during the slow cooking process.
Season: Sprinkle in cumin, oregano, chili powder, salt, and black pepper. Stir gently to incorporate the spices evenly throughout the mixture.
Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken will become tender and easy to shred when fully cooked.
Shred Chicken: About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker to mix with the other ingredients.
Add Cream Cheese: Cut the softened cream cheese into cubes and add it into the slow cooker. Stir gently to incorporate the cream cheese into the chili.
Final Cook: Cover and cook for an additional 30 minutes, stirring occasionally, until the cream cheese is fully melted and blended into the chili, creating a creamy texture.
Adjust and Serve: Taste and adjust seasonings if needed. Serve the chili hot and enjoy the rich, comforting flavors.

Notes

The cream cheese adds a creamy texture but can be substituted with sour cream for a tangier flavor.
For a spicier chili, add extra diced green chilies or a pinch of cayenne pepper.
Shredding the chicken before mixing helps to distribute the protein evenly throughout the chili.
Leftovers store well in the refrigerator for up to 4 days and taste even better the next day as flavors meld.
This recipe can also be adapted for an Instant Pot by pressure cooking the ingredients for about 15 minutes on high and then finishing with the cream cheese.