Slow Cooker Cream Cheese Chili Recipe

Published: February 9, 2012Updated: January 14, 2020Author: Elyse Ellis
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CreamCheeseChili
I love how easy and delicious this recipe is. You can just throw your frozen chicken breasts and other ingredients into your slow cooker and a few hours later you have an amazing dinner waiting for you!

Serves: 6

Slow Cooker Cream Cheese Chili Recipe

An easy throw and go slow cooker soup that your family will love!

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

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Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 can black beans, drained & rinsed
  • 1 can corn, undrained
  • 1 can Rotel Tomatoes and Green Chiles, undrained
  • 1 pkg. ranch dressing mix
  • 1 teaspoon cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 (8 ounce) pkg. cream cheese

Instructions

  1. 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.

Nutrition

Calories

912 cal

Fat

67 g

Carbs

8 g

Protein

68 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
86
https://www.sixsistersstuff.com/recipe/slow-cooker-cream-cheese-chili-recipe/

CreamCheeseChili2

Supplies needed:

Looking for other delicious soup recipes?
Here are a few of our favorite:
Healthy Loaded Veggie Soup
Easy Curry Chicken Soup
Slow Cooker French Onion Soup
Slow Cooker Lasagna Soup
Slow Cooker Tuscan Soup

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  1. Organically Mo says:
    February 9, 2012
    This looks so delicious!! I lvoe anything with cream cheese in it! :)
    Reply
  2. Lark (SparkyLarky)@ Lark's Country Heart says:
    February 9, 2012
    You had me at "Cream cheese"..(lol)
    Reply
  3. Natalie says:
    February 9, 2012
    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!
    Reply
  4. Lindsay says:
    February 9, 2012
    This sounds great! I just pinned it! Thanks for sharing, I would love to try!
    Reply
  5. Jen + Jeff says:
    February 9, 2012
    Looks delish and easy! Putting this on the menu for next week.
    Reply
  6. LindzChris says:
    February 10, 2012
    I love this stuff. I usually serve mine over rice. It makes the best leftovers!
    Reply
  7. Drea says:
    February 12, 2012
    Yum! This sounds so good. I am a new follower.
    Drea
    babiesnbargains.blogspot.com
    Reply
  8. Jocelyn says:
    February 13, 2012
    Ranch in chili? I am sold on the idea...not sure how this post got by me, but I am glad I saw it:-)
    Reply
  9. Jennifer Wolfe says:
    February 14, 2012
    Just made this last night...couldn't have been easier or more delicious! Thank you!
    Reply
  10. Walking You Through It says:
    September 7, 2012
    Really good!!! Better after it chilled in the fridge a couple days.
    Reply
  11. Mikaila McGlothin says:
    December 9, 2012
    I made this for dinner tonight and it was delicious!!! Oh my goodness, so easy and SO yummy! Thanks for the recipe.
    Reply
  12. Joni Esau says:
    March 8, 2013
    Has anyone made this with hamburger instead of chicken
    Reply
  13. Joni Esau says:
    March 8, 2013
    Has anyone made this with hamburger instead of chicken
    Reply
  14. jdavis says:
    April 24, 2013
    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!
    Reply
  15. Leighanna says:
    October 7, 2013
    Making this tomorrow!! If i can freeze this, how long should i keep it? 3 months?
    Reply
    • Cyd says:
      October 10, 2013
      In an airtight container it should be fine for 3 months.
      Reply
  16. Danielle says:
    March 9, 2015
    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?
    Reply
    • Cyd says:
      March 9, 2015
      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.
      Reply
  17. Crystal K. says:
    September 28, 2015
    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?
    Reply
    • Cyd says:
      October 8, 2015
      You will be fine with thawed chicken breasts. Reduce the length of time by an hour. Check to be sure they are not overdone.
      Reply
  18. Tatiana Busic says:
    October 24, 2017
    Can this be cooked on high for 4 hours?
    Reply
    • Cyd says:
      October 30, 2017
      It should be able to be cooked on high for 4 hours. The main thing is to be sure your chicken is cooked through.
      Reply
  19. Mariah Haney-Lybbert says:
    February 17, 2019
    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!!!
    Reply
  20. Nancy says:
    January 9, 2020
    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.
    Reply
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