Crock Pot Cream Cheese Chicken Chili

I hope your Christmas was as joyful and food-filled as mine. It was great being able to spend four days back home in Missouri–plenty of time to catch up with friends and family. My two favorite gifts were food related (shocking right?): a kitchen food scale that actually displays the calories, fiber, carbs, protein, and fat of the food you’re weighing; and a Vitamix, which I’ve been coveting for several years now. It’s every health nut and dietitian’s dream appliance.


The downside of Christmas being over is I’m finding it hard to want to cook for myself after being spoiled by dinners cooked by relatives for the better part of a week, but no fear: that’s when I pull out the crock pot. I love my crock pot. Really, I do. Because of its wondrous, slow-cooking abilities, I can toss in a couple chicken breasts (no chopping or sanitizing cutting boards required), a few other ingredients, then come home from work to the smell of dinner, courtesy of the crock pot.


Cream Cheese Chicken Chili



{Crock Pot Cream Cheese Chicken Chili}

This chicken chili recipe is perfect on cold winter nights.  It’s rich and creamy and only requires about 15 minutes of prep-time. Your crock pot will take care of the rest.


Adapted from: Tried and Tasty, Crock Pot Cream Cheese Chili

Servings: 5  (1 cup each)



2 chicken breasts

1/4 cup water

1 cup frozen corn

1 chopped green pepper

1 can rotel, undrained

1 can black beans, drained and rinsed

1 tbsp cumin

1 tsp dill weed

1 tsp garlic powder

1 teaspoon chili powder

1/2 tsp onion powder

1 8 oz package cream cheese



1. Place chicken in the bottom of crock pot, add water.

2. Pour corn, rotel, and black beans over chicken. Add spices and stir together. Place cream cheese block on top.

3. Cover with lid and cook on low for 6-8 hours.

4. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and let cook for 5-10 more minutes.


Nutrition info per serving: 370 calories, 20 g fat (9 g sat fat), 26 g protein, 26 g carb



3 Responses to Crock Pot Cream Cheese Chicken Chili

  1. Why not use light 0r low-fat cream cheese?

    • Ryan Baggett MA, RD says:

      I considered changing it initially, but in my previous experiences with fat free cream cheese it never melts quite as good and is kind of lumpy. Let me know how it turns out if you try it with a lower fat version!

Leave a Reply

Your email address will not be published. Required fields are marked *