If you are looking for a cozy, flavorful meal that warms your soul and delights your taste buds, this Creamy Chicken and Bean Chili in the Slow Cooker Recipe is an absolute must-try. Combining tender chicken breasts, hearty beans, and the irresistible creaminess of cream cheese all slow-cooked to perfection, this dish delivers a rich, comforting chili with a unique twist. It’s perfect for feeding a crowd or meal prepping for the week ahead, and it brings together a delightful blend of textures and bold flavors that I love to share with friends and family.
Ingredients You’ll Need
This recipe is a beautiful demonstration of how simple, wholesome ingredients can come together to create something truly special. Each component plays a key role—whether it’s adding depth, creaminess, or a pop of color and zest, these ingredients make the magic happen.
- 2 chicken breasts: The star protein that becomes wonderfully tender in the slow cooker.
- 15 oz can black beans (drained and rinsed): Adds a hearty texture and subtle earthiness.
- 15 oz can white beans (drained and rinsed): Offers softness and a creamy bite to complement the black beans.
- 1 medium onion (finely chopped): Brings a natural sweetness and aromatic base.
- 15 oz can of corn (with its juice): Sweet kernels that add color and a gentle crunch.
- 10 oz can diced tomatoes with green chilies (with its juice): Infuses a mild heat and fresh tomato brightness.
- 1 Tbsp chili powder: Essential spice that brings warmth and a touch of smokiness.
- 1 tsp cumin: Earthy and fragrant, it deepens the chili’s flavor profile.
- 0.4 oz ranch dressing mix packet: A clever seasoning that adds a tangy herb twist.
- 1/2 bunch of cilantro (chopped): Freshness that brightens the entire dish.
- 1/2 to 1 cup chicken broth: Adds moisture and enhances savory notes; use reduced sodium for better control.
- 8 oz cream cheese (regular or reduced fat): The secret to making this chili beautifully creamy.
- Shredded Mexican cheese (plus sour cream and chives for topping): For richness and a luscious finish.
How to Make Creamy Chicken and Bean Chili in the Slow Cooker Recipe
Step 1: Prep the Ingredients
Start by finely chopping a medium onion and rinsing your beans—both black and white—to remove excess salt and starch. Having your ingredients ready helps keep things smooth and organized once you begin layering flavors in the slow cooker.
Step 2: Layer the Base Components
Place the chicken breasts at the bottom of your slow cooker. Then add the drained black beans, white beans, corn with its juice, chopped onion, and diced tomatoes with green chilies along with their juices. This layering allows the chicken to absorb juices and spices naturally.
Step 3: Add the Spices and Broth
Sprinkle the chili powder, cumin, and ranch dressing mix evenly over the ingredients. Pour in between 1/2 to 1 cup of chicken broth—adjust the amount depending on how thick you want your chili. The broth ensures the dish stays moist and flavorful throughout the cooking process.
Step 4: Cook on Low and Add Creaminess
Set your slow cooker to low and cook for 6 hours. Once the timer goes off, shred the chicken breasts directly inside the crockpot using two forks. Then, incorporate the cream cheese, stirring gently until melted and fully combined, transforming your chili into a rich, velvety dish.
Step 5: Finish with Freshness and Cheese
Chop half a bunch of cilantro and stir it in for a fresh herbal note. Top with shredded Mexican cheese and allow it to melt slightly in the heat before serving.
How to Serve Creamy Chicken and Bean Chili in the Slow Cooker Recipe
Garnishes
To make each serving shine, add a dollop of sour cream, a sprinkle of fresh chives, and extra shredded cheese on top. These garnishes enhance the creaminess and add distinct textures, making each bite even more satisfying.
Side Dishes
This chili pairs wonderfully with warm cornbread, crispy tortilla chips, or a simple green salad dressed lightly in a citrus vinaigrette. Any of these sides provide a lovely contrast, balancing the richness of the chili perfectly.
Creative Ways to Present
For a fun twist, serve the chili in small bread bowls or over steamed rice. You can also use it as a filling for baked potatoes or stuffed bell peppers for an eye-catching presentation that your guests will adore.
Make Ahead and Storage
Storing Leftovers
Place any leftover chili in an airtight container and refrigerate for up to 4 days. The flavors meld beautifully over time, making leftovers even tastier than the fresh batch.
Freezing
This creamy chicken and bean chili freezes wonderfully. Portion it into freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. You can also microwave individual servings, adding a splash of chicken broth if it seems too thick.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work beautifully in this recipe and stay extra moist during the long slow cooking time. Just expect a slightly richer flavor and tender texture.
Is it possible to make this chili spicier?
Yes, you can increase the heat by adding extra diced green chilies, a pinch of cayenne pepper, or some chopped jalapeños according to your spice preference.
Can I omit the cream cheese for a dairy-free version?
You can, but keep in mind the cream cheese is what gives this chili its signature creamy texture. For a dairy-free substitute, try adding a blend of coconut milk or a plant-based cream alternative, but the flavor will be a bit different.
Do I need to soak the beans before cooking?
Since this recipe uses canned beans that are already cooked, there’s no need to soak them first. Just be sure to drain and rinse them well to reduce excess salt and improve texture.
Can I double or halve the recipe?
Definitely! This recipe is quite flexible and can be scaled up or down depending on your needs. Just adjust cooking times slightly for smaller portions, and keep the slow cooker covered to retain moisture.
Final Thoughts
There’s something wonderfully comforting about a slow-cooked meal that fills your home with inviting aromas and delivers rich flavors in every bite. I promise this Creamy Chicken and Bean Chili in the Slow Cooker Recipe will become one of your go-to dishes for busy days or leisurely weekends. It’s easy to make, beautifully flavorful, and effortlessly satisfying—try it out and get ready to fall in love with chili all over again!
Print
Creamy Chicken and Bean Chili in the Slow Cooker Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Chicken Cream Cheese Chili is a comforting and flavorful slow cooker recipe perfect for a hearty meal. Combining tender chicken breasts with a blend of black and white beans, corn, diced tomatoes with green chilies, and a creamy texture from cream cheese, this chili has a rich, smooth taste balanced with a hint of spice from chili powder and cumin. Enhanced with ranch seasoning and fresh cilantro, it provides a deliciously creamy and zesty twist on traditional chili that’s perfect for busy days when you want dinner ready with minimal effort.
Ingredients
Proteins & Dairy
- 2 chicken breasts
- 8 oz cream cheese (regular or reduced fat)
- Shredded Mexican cheese (for garnish)
- Sour cream (for serving)
Beans & Vegetables
- 15 oz can black beans, drained and rinsed
- 15 oz can white beans, drained and rinsed
- 1 medium onion, finely chopped
- 15 oz can corn, with its juice
- 10 oz can diced tomatoes with green chilies, with juice
- 1/2 bunch cilantro, chopped
Spices & Seasonings
- 1 Tbsp chili powder
- 1 tsp cumin
- 0.4 oz ranch dressing mix packet
- 1/2 to 1 cup chicken broth (preferably reduced sodium, such as Better than Bouillon mixed with water)
Instructions
- Prepare ingredients: Drain and rinse both the black beans and white beans to reduce excess sodium and improve flavor. Finely chop the onion and chop the cilantro. Set aside.
- Layer ingredients in slow cooker: Place the chicken breasts at the bottom of the slow cooker. Add the drained black beans and white beans on top, followed by the chopped onions, corn (with its juice), and diced tomatoes with green chilies (including the juice).
- Add spices and broth: Sprinkle chili powder, cumin, and ranch dressing mix evenly over the ingredients. Pour in 1/2 to 1 cup of chicken broth depending on desired thickness.
- Cook slowly: Cover the slow cooker with the lid and cook on low for approximately 6 hours (360 minutes), allowing flavors to meld and the chicken to cook through until tender.
- Shred chicken and combine: Once cooked, shred the chicken breasts directly in the slow cooker using two forks. Add the cream cheese and stir well until it melts and fully incorporates, creating a creamy texture throughout the chili.
- Finish with cilantro and serve: Stir in the chopped cilantro for freshness. Serve the chili warm topped with shredded Mexican cheese, a dollop of sour cream, and optional extra cilantro as garnish.
Notes
- For a thicker chili, use less chicken broth or cook uncovered for the last 30 minutes to reduce liquid.
- Using low-fat or regular cream cheese will slightly change the richness.
- Ranch dressing mix adds a nice seasoning depth but can be omitted or substituted with your favorite spice blend.
- Ensure to rinse canned beans to reduce sodium content.
- This chili can be made a day ahead; flavors deepen after resting.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
