Crock Pot Cream Cheese Chicken Chili


I’ve got a winning quick, easy, and delicious crock pot meal for you!


Crock Pot Cream Cheese Chicken Chili from



I found this on Pinterest, and decided to give it a go since it’s kind of a variation on one of my favorite quick crock pot staples – salsa chicken.


Have you heard of that one?  Take fresh or frozen chicken breasts, a jar of salsa or a can of Rotel tomatoes (not drained), mix in a packet of taco seasoning, and cook on low 6-8 hours or high 4-6 hours. Shred the chicken with a fork, and you’ve got a super-versatile dish:  great for chicken tacos, quesadillas, or Mexican Chicken Soup.  (Bonus – it freezes really well, so I often make double what we need and freeze the rest in ziploc freezer bags.)


Anyway, this recipe basically just that,  changing up the seasoning and adding cream cheese.  Yummm!


The link I found via Pinterest was from Rita’s Recipes, but upon a quick Google search I found there were several other extremely similar versions out there, like this one from Plain Chicken.


Bottom line – it is DELICIOUS!  I served it up over rice with some cornbread, and it was a yummy and filling meal.  (Side note – my hubby hates cream cheese but he still loved this dish!)


Crock Pot Cream Cheese Chicken Chili

Yield: 4-6 servings

Crock Pot Cream Cheese Chicken Chili


2 chicken breasts (fresh or frozen)

1 can Rotel tomatoes (undrained)

1 can corn (undrained)

1 can black beans (drained and rinsed)

1 t. cumin

1 t. onion powder

1 T. chili powder

1 packet ranch dressing mix

1 pkg cream cheese


  1. Put chicken in the bottom of the crock pot.
  2. Add Rotel, corn, black beans, spices, and ranch dressing mix. Stir.
  3. Add cream cheese on top (do not stir).
  4. Cook on low for 6-8 hours.
  5. About 30 mins before serving, stir cream cheese into chili.
  6. Serve alone or over rice.


Possible add-ins or substitutions:

  • I used “Fiesta Blend” canned corn with green and red peppers, which gave it a little something extra than plain canned corn.
  • You could add a small can of chopped green chilis and/or some cayenne powder if you want a little extra kick
  • If you don’t have any canned corn, use frozen corn but add a little bit of water in with them to substitute the liquid that the canned corn would have
  • You could probably substitute Great Northern or Cannellini beans instead of the black beans if you want
  • If you don’t have a can of Rotel on hand, I’m sure you could substitute canned diced tomatoes, or even a jar of salsa if you want.



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20 Responses to Crock Pot Cream Cheese Chicken Chili

  1. Julie says:

    Hi Meredith!
    This chili looks amazing! I love crock pot recipes. I made a creamy chicken soup in mine the other day and I actually added cream cheese to it! It makes a great addition. Pinned and shared on my Facebook page. Thank you for sharing on Marvelous Mondays. :)

    Julie @ This Gal Cooks

    • Meredith says:

      Thanks, Julie! It’s one of those dishes that actually tastes a whole lot better than it looks and sounds, and it is the best ratio of yum to easy that I’ve found yet in crock pot recipes, haha. And thanks for hosting the party!

  2. bridget says:

    Looks delicious! I love using my crock pot and I love chili so I will definitely be trying this.

  3. Frank Dixon says:

    Slow-cooker Sundays are a winter tradition in my house. I’m always on the lookout for new recipes and this one looks great. I can’t wait to try it! Thanks!

  4. I think I just changed what I am making for dinner this evening! ;) I was wanting to do something Mexican. I had already planned to do ground hamburger with the Rotel & taco seasoning in the Crock Pot- I always make my taco beef & chicken that way! So good & easy! :)

    Thank you for sharing at Marvelous Mondays! :)

  5. Meredith!
    This is a go to at our house as well!!! I love your cute blog! I nominated you for a Liebster Award! Go check out the details on my blog!

  6. Six Sisters says:

    Your crock pot chicken chili looks so delicious! We can’t wait to try it. We would love to have you share it at our Strut Your Stuff Saturday link party and at our new sister blog site You can share your recipe and make some extra “dough” (cash). Drop by and check it out! We are so excited! -The Six Sisters

  7. Diane says:

    Hi Meredith! This looks great! I am visiting from Family Fun Friday! Thank you for posting! I blog at My Life as Robin’s Wife. Blessings!

  8. Jennifer Vandevender says:

    I made this the other night and it was super yummy!! I just had some of the leftovers today for lunch and I can’t wait to make it again. SO doesn’t like cream cheese either but he did like this.
    Thank you for posting it!

    • Meredith says:

      So glad, Jennifer! This is now one of my favorite crock pot meals, it just doesn’t get any easier…and it’s great leftover, too!

  9. Pingback: 10 Delicious Crockpot Recipes - The Taylor House

  10. Mindy Stewart says:

    Soooo easy and super tasty, I make this every week now and there is enough to freeze and have for another night or lunches (it is just me and my husband). I added green and orange peppers to add some more veggies and it worked out great!

  11. Kris says:

    If I use more chicken breasts, do I need to double the other ingredients as well?

    • Meredith says:

      You should be able to add 1 or 2 more chicken breasts without adding more sauce…especially once it’s shredded, it will just make it meatier and thicker!

  12. Leila says:

    Do you know how to adjust the time if you’re not using frozen chicken breasts?

    • Meredith says:

      Hi Leila, it’s really difficult to overcook this! I’d say you could do 6 hours on low with fresh chicken breasts, but it wouldn’t hurt if it went for 8. With frozen, you’d probably need to do closer to 7 or 8.

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