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5 from 4 votes

Easy Crockpot Cream Cheese Chicken Chili

This easy Crockpot Cream Cheese Chicken Chili is the perfect family friendly comfort food. It is a dump and go soup recipe that makes a great quick freezer meal as well. It is loaded with chicken breast. beans, cheese, and tons of taco seasoning spices.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Main
Cuisine: American, Mexican
Diet: Gluten Free, Vegetarian
Servings: 6 people
Calories: 534kcal
Author: Brianna May


  • 4 ounces bacon diced
  • 2 cups chicken stock*
  • ¾ cup salsa verde
  • 1 15.5 ounce can white beans drained*
  • 1 15.25 ounce can sweet corn drained
  • 1 yellow onion chopped
  • 1 4 ounce can green chiles*
  • 6 cloves garlic pressed
  • 1 jalapeño diced*
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • 1 pound boneless skinless chicken thighs or breast
  • 8 ounces cream cheese*
  • ½ cup half and half*


  • Over medium low heat, fry the bacon until it browns. Set aside.
  • In this order, add the stock, salsa, beans, corn, onion, chiles, garlic, jalapeño, and garlic in the bowl of a slow cooker.
  • Sprinkle all of the spices on top.
  • Use tongs to remove the bacon from the pan and transfer to the slow cooker so that not too much grease is added.
  • Place the chicken on top of the veggies.
  • Place cream cheese on top of the chicken.
  • Cook on low for 6-8 hours or on high for 4-5 hours. Turn the slow cooker to warm when done.
  • Remove the chicken and shred.
  • Whisk or stir cream cheese into the chili.
  • Stir in the shredded chicken and half and half.


Chicken Stock: Chicken stock has more flavor than chicken broth so I prefer to use it. Chicken broth and bone broth can also be used.
White Beans: I like to use Navy beans because they are small, but use whatever beans you prefer. Be sure to drain them. 
Green Chiles: You can use mild or hot depending on how hot you like your chili. 
Jalapeño: I like to leave the seeds and membrane intact for a spicier chili. You can omit the jalapeño all together or remove the seeds and membrane before dicing. 
Cream Cheese: Use a full fat cream cheese block. Do not use whipped, spreadable, or light cream cheese. 
Half and Half: Do not use milk. You can use heavy cream for richer and thicker chili. I find half and half to be the perfect in between. 
Use scissors to dice the bacon. The easiest way to dice raw bacon is with a pair of scissors. I have a regular pair that I keep in my knife drawer for food only. 
Drain the cans. It is important to drain the beans, corn, and any other canned vegetables you add. The excess water will make the chili too runny. 
Use full fat cream cheese and half and half. The fat content in these dairy products prevents them from getting gritty or clumping in the chili. 
Bacon is the secret ingredient. Bacon adds a rich smokey and salty flavor to the chili that I love. It is the ingredient that sets my recipe apart. 
Whisk in the cream cheese. The cream cheese might seem a little lumpy at first but as you whisk and add the half and half, it will all melt together. 
Add some toppings. I recommend white cheddar cheese, cilantro, a squeeze of lime, sour cream or plain Greek yogurt, green onions, and tortilla chips. I love scooping up the chili with chips.  


Calories: 534kcal | Carbohydrates: 40g | Protein: 30g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1200mg | Fiber: 7g | Sugar: 10g