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5 from 26 votes

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 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
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  block. Do not use whipped, spreadable, or light.
  • 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 dairy. 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. It 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