Cream Cheese Chicken Chili Slow Cooker Recipe

This delightful Cream Cheese Chicken Chili is the perfect cold-weather crock pot recipe. With white beans, sweet corn, crispy bacon, jalapeño, shredded chicken, and a creamy base, this chili is rich, comforting, and simple to make. Serve with cornbread or tortilla chips for a cozy meal.

This creamy chicken chili is one of my favorite slow cooker recipes for chilly days. The combination of spices, bacon, and jalapeño gives it bold flavor, while the cream cheese and half-and-half create a velvety texture that elevates the dish above traditional chili.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients & Substitutions
• How to Make Cream Cheese Chicken Chili
• Recipe Serving Suggestions
• Expert Tips
• Additions & Variations
• Recipe FAQs
• More Chicken Recipes
• Cream Cheese Chicken Chili Recipe Card

Why You’ll Love This Recipe

• Easy: Minimal prep and simple techniques make it approachable for all cooks.
• Quick prep: About 10 minutes to assemble your slow cooker ingredients.
• Flavorful: Jalapeño, chiles, spices, and bacon create depth and warmth.
• Creamy: Cream cheese and half-and-half make a luscious base.
• Protein-packed: Bacon, chicken, and beans make it filling and satisfying.

Ingredients & Substitutions

• Jalapeño: Remove seeds and membrane for milder heat; keep them for more spice.
• Chicken: Use boneless, skinless chicken breasts or thighs. Thaw frozen chicken before cooking.
• Kosher salt: Recipes are tested with Morton kosher salt. If using table salt, reduce the amount.

See the recipe card below for the complete ingredient amounts.

How to Make Cream Cheese Chicken Chili

Quick Overview

• Crisp the bacon.
• Add ingredients to the slow cooker.
• Cook until chicken is tender.
• Shred chicken, finish with cream cheese and half-and-half.

Step-by-Step Instructions

Step 1: Over medium-low heat, fry the diced bacon until brown and crispy. Drain and set aside.

Step 2: In the slow cooker, combine chicken broth, salsa verde, drained white beans, drained sweet corn, diced yellow onion, canned chiles, pressed garlic, and diced jalapeño.

Step 3: Sprinkle cumin, chili powder, oregano, smoked paprika, kosher salt, and freshly ground black pepper over the mixture.

Step 4: Add the crisped bacon pieces to the slow cooker, shaking off excess grease.

Step 5: Place the boneless skinless chicken on top of the vegetables and beans.

Step 6: Arrange the cream cheese pieces on top of the chicken.

Step 7: Cook on LOW for 6–8 hours or on HIGH for 4–5 hours. When done, switch the slow cooker to WARM.

Step 8: Remove the chicken and shred it with two forks.

Step 9: Whisk the cream cheese into the chili until smooth to avoid lumps.

Step 10: Return the shredded chicken to the slow cooker, stir in the half-and-half, combine until heated through, and serve hot.

Recipe Serving Suggestions

Garnish with sliced jalapeño, fresh parsley or cilantro, and tortilla chips. Serve with warm cornbread, roasted potatoes, or mashed potatoes for a hearty meal.

Expert Tips

• Crisp the bacon first: Frying and draining bacon separately gives the best texture and flavor.
• Rinse and drain canned beans and corn: This removes excess salt and helps control the final seasoning.
• Whisk cream cheese well: Stir thoroughly so the cream cheese blends smoothly into the chili.

Additions & Variations

• Vegetarian: Omit bacon and chicken, use vegetable broth, and add extra beans or roasted vegetables.
• Extra cheese: Stir in shredded cheese like mozzarella or gouda for a richer, gooey finish.
• Ranch seasoning: Add a packet of ranch seasoning for a tangy twist without making the chili taste like dressing.

Recipe FAQs

More Chicken Recipes

Chicken

Garlic Butter Chicken Thighs (Baked & Crispy)

Soup & Chili

Ground Chicken Chili with Beans

Asian

Easy Orange Chicken Recipe (No Deep Frying)

Side Dish

What To Serve with Chicken and Dumplings (15 Best Sides)

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Cream Cheese Chicken Chili

This creamy crock pot chili combines shredded chicken, white beans, corn, bacon, and a smooth cream cheese base for a warming, satisfying meal.

Prep Time: 10 minutes

Cook Time: 4 hours (high) / 6–8 hours (low)

Total Time: 4 hours 10 minutes (example shown)

Servings: 6 people

Equipment

• Slow Cooker
• Cheese Grater (optional)
• Kitchen Shears or knife

Ingredients

• 4–5 pieces bacon, diced
• 3 cups chicken broth or stock
• 3/4 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 hot green chiles
• 6–7 cloves garlic, pressed
• 1 jalapeño, diced
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp oregano
• 1 tsp smoked paprika
• 1/2 tsp Morton kosher salt (adjust if using table salt)
• Freshly ground black pepper, to taste
• 1 lb boneless skinless chicken thighs or breasts
• 8 oz brick-style cream cheese, cut into pieces
• 1/2 cup half-and-half

Instructions

1. Fry bacon over medium-low heat until crispy. Drain and set aside.
2. In the slow cooker, add chicken broth, salsa verde, drained beans, drained corn, diced onion, canned chiles, garlic, and jalapeño.
3. Sprinkle cumin, chili powder, oregano, smoked paprika, salt, and pepper over the mixture.
4. Add the cooked bacon pieces, shaking off excess grease.
5. Place the chicken on top of the vegetables and arrange cream cheese pieces over the chicken.
6. Cook on LOW for 6–8 hours or HIGH for 4–5 hours. When done, switch to WARM.
7. Remove and shred the chicken with two forks.
8. Whisk the cream cheese into the chili until smooth, then return the shredded chicken and stir in the half-and-half. Heat through and serve.

Notes

• Remove jalapeño seeds for milder heat.
• Use boneless, skinless chicken and thaw if frozen before cooking.
• Rinse and drain canned beans and corn to control sodium.
• Whisk cream cheese thoroughly to avoid lumps.

Nutrition

Approximate per serving: Calories: 200 kcal | Carbs: 10 g | Protein: 23 g | Fat: 7 g | Sodium: 1202 mg