Slow Cooker Cream Cheese Chicken Chili


I love trying out new slow cooker recipes. When I saw the cream cheese chicken chili on Plain Chicken and then again on Six Sisters’ Stuff, I couldn’t wait to try it.

I have a very large slow cooker, so when I make recipes in it, I often double the ingredients to make a huge batch. This way I can have my parents sample my concoctions, take care of several meals, and still have a couple of servings to stick in the freezer for an emergency.

This soup does not disappoint. It carries a lot of heat, but the cream cheese base helps calm down the taste buds. If you prefer it milder, I would suggest using regular chili powder instead of Mexican and/or decreasing the spice to one tablespoon.

Slow Cooker Cream Cheese Chicken Chili
Prep time
Cook time
Total time
Serves: 6-12
  • 2 cans whole kernel sweet corn, undrained
  • 2-4 cans Rotel (drain half of them)
  • 2 cans black beans, drained and rinsed
  • 1 packet Hidden Valley Ranch dressing mix
  • 2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 1-2 Tablespoons Mexican chili powder
  • 2 (8 oz.) blocks low-fat Philadelphia cream cheese
  • 28 oz. package skinless, boneless chicken breasts (frozen or thawed)
  1. Spray the inside of your slow cooker with nonstick butter flavored cooking spray. Add the corn, Rotel, beans, Ranch dressing mix, cumin, onion powder, and chili powder. Stir to combine.
  2. Add the chicken breasts to the slow cooker. Stir so that they are covered.
  3. Top with both blocks of cream cheese. Do not stir them in; leave them on the top of the mixture.
  4. Cook on LOW setting for a total of 6 hours. (If possible, stir the mixture after 2 hours to incorporate the cream cheese).
  5. Remove the whole chicken breasts from the slow cooker. Shred with two forks. Return to slow cooker and stir. Serve in bowls with crushed tortilla chips.
makes about 14 cups chili
Nutrition Information
Serving size: 1 cup Calories: 260

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  1. Your chili looks delicious~Lynn @ Turnips 2 Tangerines

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