5 from 12 votes
Crockpot Cream Cheese Chicken Chili
This Crockpot Cream Cheese Chicken Chili combines tender chicken thighs, beans, corn, and aromatic spices slow-cooked with cream cheese for a creamy, satisfying texture. Fresh jalapeño adds a gentle heat, and cilantro and lime juice brighten the dish at the end. The chili develops complex flavors from slow cooking and has a thick, hearty consistency, ideal for comforting meals served with chips, avocado, and other classic toppings.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
8
Calories:
350 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 1/2 pounds chicken thigh or chicken breasts, boneless, skinless
- 2 cups chicken broth
- 2 (15.5 ounce) great northern beans or cannellini beans, drained and rinsed, canned
- 1 large corn white or yellow), kernels removed (about 1 cup, ear
- 1 small onion diced (about 3/4 cup)
- 1 jalapeño sliced (seeded as desired, fresh
- 4 cloves garlic minced
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- kosher salt to taste
- black pepper to taste
- 8 ounces cream cheese cubed and softened
- 1/2 cup cilantro fresh, chopped leaves
- 1/2 lime juiced
- tortilla chips optional, sliced avocado; diced red onion; shredded cheese; fresh cilantro; lime wedges
- avocado
- red onion
- cheese
- cilantro
- sour cream
- lime
- hot sauce
Instructions
- Place the chicken in the crock of a 6-qt slow cooker. Pour in the chicken broth, beans, corn kernels, onion, jalapeno, garlic, cumin and oregano; season with salt and pepper, to taste. Place the cubed cream cheese on top.
- Cover and cook on low for 6-7 hours, or high for 3-4 hours, stirring occasionally to help melt the cheese.
- When the cook time is up, remove the chicken to a bowl and use two forks to shred it finely. Return it to the crock; add the cilantro and lime juice and stir well.
- Taste and season with salt and pepper as needed, then serve immediately with desired toppings.
Cup of Yum
Notes
- Store leftovers in the refrigerator for up to 3 days to maintain freshness.
- Freeze chili in a freezer-safe container for up to 4 months for convenient meal prep.
- Before reheating frozen chili, thaw it completely for best results.
- Customize with toppings like avocado, diced red onion, shredded cheese, fresh cilantro, sour cream, and lime wedges.
- Stir occasionally during slow cooking to help cream cheese melt evenly.
Nutrition Information
Calories
350kcal
(18%)
Carbohydrates
30g
(10%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.02g
(1%)
Cholesterol
111mg
(37%)
Sodium
391mg
(16%)
Potassium
718mg
(15%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
532IU
(11%)
Vitamin C
7mg
(8%)
Calcium
108mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 111mg | 37% |
| Sodium | 391mg | 16% |
| Potassium | 718mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.