Cream Cheese Chicken Chili

5 from 1 vote

Cream Cheese Chicken Chili

This delightful Cream Cheese Chicken Chili is the perfect recipe for cold weather, especially since it's made in the crock pot! Made with ingredients like beans, crispy bacon, jalapeños, cooked shredded chicken, and a delicious creamy soup base, it's one of the best chili dishes you’ll ever taste. Serve this yummy chili with cornbread for a comforting meal.

Prep Time10

Cook Time4

Total Time4 10

Course: Main

Cuisine: American

Servings: people

Calories: 200kcal

Author: Brianna May

Equipment

Ingredients

4-5 pieces bacon, diced
3 cups chicken broth or stock
¾ cup salsa verde
1 15-ounce can white beans, drained
1 15-ounce can sweet corn, drained
1 yellow onion, diced
1 4-ounce can mild or hotgreen chiles
6-7 cloves garlic, pressed
1 jalapeño, diced*
2 teaspoons EACH cumin & chili powder
1 teaspoon EACH oregano & smoked paprika
½ teaspoon Morton kosher salt*
fresh ground black pepper
1 pound boneless skinless chicken thighs or breast*
8 ounces brick-style cream cheese, cut into 8 pieces
½ cup half and half

Instructions

Over medium low heat, fry the bacon until it is brown and crispy. Set aside.
4-5 pieces bacon, diced
To the slow cooker, add the chicken stock, salsa, beans, corn, onion, chiles, garlic, jalapeño, and garlic.
3 cups chicken broth or stock, ¾ cup salsa verde, 1 15-ounce can white beans, drained, 1 15-ounce can sweet corn, drained, 1 yellow onion, diced, 1 4-ounce can mild or hotgreen chiles, 6-7 cloves garlic, pressed, 1 jalapeño, diced*
Sprinkle all of the spices on top.
2 teaspoons EACH cumin & chili powder, 1 teaspoon EACH oregano & smoked paprika, ½ teaspoon Morton kosher salt*, fresh ground black pepper
Use tongs to transfer the bacon bits to the slow cooker, shaking off excess grease.
Place the chicken on top of the veggies.
1 pound boneless skinless chicken thighs or breast*
Place the cream cheese on top of the chicken.
8 ounces brick-style cream cheese, cut into 8 pieces
Cook on LOW for 6-8 hours or on HIGH for 4-5 hours. Once the chili is done, turn the slow cooker to WARM.
Remove the chicken and shred it with two forks.
Whisk and stir cream cheese into the chili.
Add the shredded chicken back in, along with the half and half. Stir until combined and serve hot.
½ cup half and half

Notes

Jalapeño: To prep the jalapeño for a milder version of this cream cheese chicken chili, remove the membrane and seeds. For a spicier chili, leave the seeds and membrane intact.
Chicken: Fresh or frozen chicken will work for this chili recipe. If you're using frozen chicken, ensure you thaw it first before starting the recipe. Grab boneless, skinless chicken for this recipe - don't use bone-in chicken.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Don’t skip the bacon. The bacon in this cream cheese chicken chili recipe adds quite a bit of flavor. Ensure you crisp it first and add it to the dish for the best results.
Drain the beans and corn. It's best to always drain and rinse beans and corn before adding it to chili. The liquid is typically quite salty, so it can cause chili to be too sodium-heavy. By rinsing/draining the beans and corn first, you have better control over the flavor of the chili.
Whisk the cream cheese until smooth. Avoid lumps in this creamy chili by whisking the cream cheese until smooth. Ensuring you stir the cream cheese into the chili well also means the flavors will be better combined.

Nutrition