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Close-up of creamy, slow-cooked chicken chili in a white bowl, showing shredded chicken, black beans, corn, diced tomatoes, and melted shredded cheddar cheese.

Easy Crock Pot Cream Cheese Chicken Chili

A creamy, comforting, and flavor-packed chicken chili slow-cooked with spices, beans, corn, and rich cream cheese for the perfect cozy meal.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 600 g chicken breasts
  • 400 g sweet corn, drained
  • 400 g black beans, drained and rinsed
  • 400 g diced tomatoes with green chilies
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1 packet taco seasoning (alcohol-free)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili flakes
  • salt and black pepper to taste
  • 1 cup chicken broth
  • 200 g cream cheese, cubed
  • 0.5 cup shredded cheddar cheese
  • 2 tbsp chopped cilantro
  • 1 lime, juiced

Equipment

  • Crock Pot / Slow Cooker

Method
 

  1. Place the chicken breasts at the bottom of the crock pot.
  2. Add corn, black beans, diced tomatoes, onion, and garlic over the chicken.
  3. Sprinkle taco seasoning, cumin, smoked paprika, chili flakes, salt, and black pepper across the top.
  4. Pour in the chicken broth and gently mix the top layer (do not stir the chicken at the bottom).
  5. Add the cubed cream cheese on top.
  6. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender.
  7. Once cooked, shred the chicken directly in the crock pot using two forks.
  8. Stir everything together until the cream cheese is fully melted and the chili becomes creamy.
  9. Mix in shredded cheddar cheese, cilantro, and lime juice. Let sit for 5 minutes to thicken.
  10. Serve warm with rice, tortilla chips, or warm bread.

Notes

For extra richness, add more cream cheese or a splash of heavy cream at the end.