If you are looking for an easy chicken dinner, make this cream cheese chili recipe. It is easily our favorite family dinner recipe that I can throw in the slow cooker and know I’ll have a delicious dinner later in the day. Or, short on time, you can throw in the Instant Pot.
Recipe Ingredient Notes
To make our cream cheese chili, you will need the following ingredients:
- Chicken breast
- Black beans
- Corn
- Rotel tomatoes and green chiles
- Worcestershire sauce
- Dry ranch seasoning mix
- Cumin
- Chili powder
- Onion powder
- Cream cheese
- Water
Equipment Notes
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Cream Cheese Chili
Instant Pot Instructions
- Place chicken in bottom of your Instant Pot. Combine beans, corn, tomatoes, Worcestershire sauce, ranch seasoning, cumin, chili powder, onion powder, and water and pour over chicken.
- Close the lid and cook, turn the knob to SEALING, push the MANUAL button and cook for 20 minutes if the chicken is thawed and 25 if it is frozen.
- When it is done, do a quick release. Shred the chicken and stir in cream cheese. Stir together and serve.
Slow Cooker Instructions
- Place chicken in bottom of slow cooker.
- Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.
- Place cream cheese on top.
- Cover and cook on low for 6-8 hours.
- Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve.
Storage Suggestions and Recipe Notes
Store any leftover chili in an airtight container in the refrigerator for up to 5 days. You can reheat in the microwave or on the stove top. The easiest way to shred the chicken is with a hand mixer or in a stand mixer when it’s hot. It’s so quick and easy.
This cream cheese chili is so good as is, but that doesn’t mean you can’t doctor it up a little more with some added flavor and textures. Some of our favorite toppings include the following: tortilla strips, sour cream, shredded cheese, sliced avocado, diced tomatoes, cilantro, or diced onions.
Instant Pot Recipe Notes
If this is your first time making chili, or any soup for that matter in the Instant Pot, we have a few suggestions to make sure it turns out perfect every single time.
- Drain and Rinse Your Beans. Avoiding this step could be detrimental to your chili! We’ve listed which cans need to be drained in this recipe, but you can almost always assume that beans in any recipe will be drained and oftentimes rinsed (especially black beans!). Without draining your beans, your chili will be turn out runny and a little too “soupy” to be considered chili. We know it’s an extra step, but it’s definitely worth it.
- Add Enough Liquids. While draining some ingredients is important, it’s also important to make sure you have enough liquid in your Instant Pot so it will pressurize. The liquid from the diced tomatoes, the Worcestershire sauce, and the water should be enough to keep those flavors infusing all day long.
Freezer Meal Preparation
- Place all the ingredients except for the water and cream cheese into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Follow the rest of instructions as written.
Explore More Delicious Chili Recipes
Explore our collection of delicious, homemade chili recipes that are easy-to-make and freezer-friendly. For more chili inspiration, check out our full list of chili recipes!
- BBQ Chicken Chili
- Creamy White Chicken Chili
- Ground Turkey and Pumpkin Chili
- Ground Turkey Chili
- Ground Turkey Taco Chili
- Homemade Chili
- Instant Pot Chili
- Mom’s Crockpot Chili
- Mom’s Easy Slow Cooker Chili
- No-Bean Chili with Ground Beef
- Shepherd’s Pie Chili
- Texas Chili
- Texas Roadhouse Chili
- Wendy’s Chili
Cream Cheese Chili Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 1 15 ounce can black beans, (drained and rinsed)
- 1 15 ounce can corn, (do not drain)
- 1 10 ounce can Rotel Tomatoes and Green Chiles, (do not drain)
- 2 teaspoon Worcestershire sauce
- 1 1 ounce packet dry ranch seasoning mix
- 1 teaspoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon onion powder
- ½ cup water, Instant Pot Recipe Only
- 1 8 ounce package cream cheese
Instructions
Instant Pot Instructions
- Place chicken in bottom of your Instant Pot. Combine beans, corn, tomatoes, Worcestershire sauce, ranch seasoning, cumin, chili powder, onion powder, and water and pour over chicken.
- Close the lid and cook, turn the knob to SEALING, push the MANUAL button and cook for 20 minutes if the chicken is thawed and 25 if it is frozen.
- When it is done, do a quick release. Shred the chicken and stir in cream cheese. Stir together and serve.
Slow Cooker Instructions
- Place chicken in bottom of slow cooker.
- Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.
- Place cream cheese on top.
- Cover and cook on low for 6-8 hours.
- Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks so delicious!! I lvoe anything with cream cheese in it! 🙂
You had me at “Cream cheese”..(lol)
Oh my gosh, it has Ranch in it!?! I’m sold! Cream cheese, ranch and chili are three of my favorite things! This is officially on my menu for next week. Thanks for sharing!
This sounds great! I just pinned it! Thanks for sharing, I would love to try!
Looks delish and easy! Putting this on the menu for next week.
I love this stuff. I usually serve mine over rice. It makes the best leftovers!
Yum! This tastes so good.
Ranch in chili? I am sold on the idea…not sure how this post got by me, but I am glad I saw it:-)
Just made this last night…couldn’t have been easier or more delicious! Thank you!
Really good!!! Better after it chilled in the fridge a couple days.
I made this for dinner tonight and it was delicious!!! Oh my goodness, so easy and SO yummy! Thanks for the recipe.
Has anyone made this with hamburger instead of chicken?
Made this tonight with hamburger instead of chicken (the comment above got me curious) and it turned out delish! I went ahead and browned my ground beef first and drained off the grease before putting it in the crockpot. Otherwise I followed the directions and cooked it on LOW for about 6 hours. Not sure if this is technically a Mexican dish, but we had it as a tortilla chip topping/dip and really liked it!
Making this tomorrow!! If i can freeze this, how long should i keep it? 3 months?
In an airtight container it should be fine for 3 months.
I made this last night and it was great! My husband and I both loved it. I’d like to make it for a church dinner soon. If I doubled or tripled the recipe, how long would it need to cook?
If you double or triple the recipe you may need to use a big slow cooker. The will help it cook evenly by distributing the heat where it will be quite full. Just be sure your chicken is thoroughly cooked. You may just need to go an hour or so longer. Just depends on the chicken. With a big slow cooker it may not take any extra time at all. 6 to 8 hours on low.
What if I don’t use frozen chicken breasts? Will it still be cooked at the same heat setting for the same amount of time?
You will be fine with thawed chicken breasts. Reduce the length of time by an hour. Check to be sure they are not overdone.
Can this be cooked on high for 4 hours?
It should be able to be cooked on high for 4 hours. The main thing is to be sure your chicken is cooked through.
I recently discovered this recipe from a good friend of mine. So easy to prep, so easy to stir and shred everything, and sooo DELICIOUS!!!! This is a family favorite now!!!
How long do I cook it in the instant pot? The recipe says 6 hours
Absolutely delicious. You can use different beans. I didn’t have Rotel tomatoes with chilies so used diced tomatoes and a can of diced mild chilies.
Up above it references Worcestershire sauce, but it isn’t in the ingredients or steps…?
Just add it in with all of the other ingredients.
It says 20 min thawed
25 if chicken is frozen or it least does on my web page
It has the Instant Pot recipe after the freezing instructions
How much Worcestershire sauce should be added? Or should it be added at all?
Someone mentioned Worcestershire sauce. Is this put in the recipe and if so how much? I don’t see it in the recipe above. Also, when is it added? Thank you.
Thanks for catching that. We added it.
We added about 2 teaspoons.
Made this tonight. It was really good! Even my teenager liked it!
If I double the recipe how long should it cook? New to IP and I love it!!!!
Do you know about how many servings it makes?
I just read that apparently you leave the time as it was for the original. Everything will cook the same for this particular recipe. It will just take longer for the pot to pressurize. You can Google rules for doubling instant pot recipes.
About 3-4 servings.
When making as a freezer meal do you leave out the cream cheese? I feel like you would because you stir it in last.
This was fabulous! So easy and quick…..and tasty!
I noticed a couple of posts talking about not using frozen chicken breasts. I don’t see where it says to use frozen chicken breasts.
Do you add water? It says so in the “add liquids” section but it doesn’t mention it in the recipe or instructions.
Is this just a stock photo or one you actually took? What is the green garnishment? Did I miss that in the ingredients and instructions?
We often throw a little garnish on for the photograph. We like to use cilantro and fresh parsley.
Hi Kenzie. Add 1/2 cup water to the instant pot before putting the lid on. I made the change to the recipe. Thanks for catching that.
So I only have cooked chicken for this recipe. How will the instant pot work without cooking the chicken?
I made the instant pot cream cheese chili this evening. It is now my favorite. Was so easy and quick to make.
Keep up the great recipes.
Thanks for stopping by Loren. We are so glad you love this instant pot chili. Have a great weekend.
Igor long of using frozen chicken breast?
How long if you are doing frozen chicken breast?
If I don’t have ranch powder mix, what can I substitute?? Ranch dressing and half the cream cheese or some other herbs/spices?
Yes, you can easily add in ingredients to get the flavor you want.
I have used a variation of this recipe for years in the slow cooker. I am looking forward to making it in the instant pot using your recipe with the addition of worstershire! Love, love, love ALL Six Sisters recipes!!
This looks so delicious! Can I use sour cream in place of the cream cheese??
When it says cook manual. Does mean pressure cook? And high or low?
Yes, depending on your Instant pot. Manual/pressure cook are the same thing.
We haven’t tried replacing the cream cheese, but it should work. The flavor of the soup will be different than what the recipe states.
I made this chili for my wife tonight. She loved it! She sometimes complains of my cooking, mostly when I deviate from the recipe.
Is it possible to replace the chicken with something vegetarian friendly? Or omitting the chicken altogether?
My husband LOOOOOVED this recipe! He had to stop himself from going back for THIRDS! I am curious, it says 6 servings but it doesn’t say what a serving size is. 1/2 cup? 1 cup?
The top of the recipe says 6 servings but doesn’t give a serving size
We just got about 6 servings from this pot of chili. It fed our little family of 6, some eat more than others. So I guess about a cup each.
Do you have to cook the chicken first? Before putting it on crock? Sorry if that’s a dumb question!
Hi Michelle. No, you don’t have to cook the chicken first. It will be cooking for 8 hours, so that will cook it all the way through.
This looks amazing. I do not have a insta pot. Suggestions for cooking in crockpot?
We also have a slow cooker cream cheese chili recipe. Here is the link – https://www.sixsistersstuff.com/recipe/slow-cooker-cream-cheese-chili-recipe/ They are very similar.
Just looked up online but doesn’t say when to add water
I just added it myself. Add it right before putting on the lid.
I have made this recipe three times now. I have an 8 quart Instant Pot so I have added a little extra water but I don’t really know if that was necessary…I’m just scared to find out! I have reduced the cumin a little bit and I deleted the chili powder because I keep forgetting to buy it. Regardless, my 5 year old and husband both say this is one of the best recipes ever. I tend to go with reduced sodium beans and corn (or no salt) to cut back on the sodium. It’s a hit and even without any toppings! This recipe is so easy to throw together and make from a lot of pantry ingredients. Thank you!
I don’t have an instant pot, but I do have a pressure cooker. Can I use the instant pot instructions?
Yes, an Instant Pot is a pressure cooker. The difference between a standard pressure cooker and the Instant Pot comes down to usability, technology and control. While old-time pressure cookers were often subject to explosion, causing mess and often injury, the Instant Pot is designed with safety mechanisms that make it much safer to use.
Awesome flavor and so cheesy!!!
Just got an Instant Pot. This will be my first recipe. Looks delicious! Thank you Sisters for all the info.
This is so exciting! Let us know how it goes!!
This recipe was absolutely delicious and so easy!!! Will definitely make this again! YUM!!!
We have an Instant Pot Chicken Chili and you can follow it closely to convert this recipe to the instant pot. https://www.sixsistersstuff.com/recipe/instant-pot-white-chicken-chili-recipe/
How many would this serve? I would love to make this for a quilt retreat.
It serves about 6.
Can I sub chicken for ground turkey? Family not always a fan of shredded chicken? Also, can I use pinto beans instead of black?
Can I make this in an Instant Pot? It looks delicious!!
Yes, and we have the recipe for you! https://www.sixsistersstuff.com/recipe/instant-pot-cream-cheese-chili/
Yes, this recipe is so easy to adapt to your tastes and liking.
If I want to double the recipe, how long should I cook it for?
This is what makes the Instant Pot awesome. When you add more ingredients it will automatically adjust and take more time to come up to pressure. This will add to the total time, but the pressure-cooking time will remain the same, which all but guarantees your food will be cooked perfectly. If you’re worried you can always add an extra 5 minutes to the cook time.
So yummy! We garnished it with cilantro and it was delicious! Thank you!
A friend made this for our son’s football team and it was devoured! I started making it myself and it is definitely a family favorite!
I don’t know of liquids were left out of the recipe but I made it in the crock pot and it was more like dip vs soup.
Do I use the high pressure or low?
We almost always cook our instant pot recipes on high pressure
Looks delicious. Can it be frozen after cooking?
Yes, cream cheese chili leftovers can be frozen, though the dairy may separate slightly and change the texture