Cream Cheese Chicken Chili Recipe: Creamy Slow Cooker Chili

This has been my go-to recipe for years. I usually have the ingredients on hand, my family loves it, and it’s high in protein—making it easy to hit daily protein goals.

Ingredients

• Chicken breast (boneless, skinless)
• Cream cheese (8 oz. block, 1/3 fat works well)
• Diced tomatoes (14 oz. can; chili-ready is great)
• Corn (15 oz. can)
• Black beans (15 oz. can)
• Diced green chiles (4 oz. can)
• Ranch seasoning (2 tablespoons)
• Cumin (1/2 teaspoon, optional)
• Salt and pepper to taste

Can I Use Frozen Chicken?

Yes. Frozen or fresh chicken breasts both work. I often use frozen, and if you cook this in a pressure cooker you generally don’t need to change the time.

Do You Drain the Cans?

I don’t drain the canned ingredients. If you prefer to drain them, add about 3/4 cup of water or broth before cooking to keep the chili saucy.

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Can I Make This in the Instant Pot?

Yes. The Instant Pot makes this quick: use the soup setting for 20 minutes, then stir in the cream cheese after pressure release. For the most tender texture, slow cooking yields excellent results.

Nutritional Information / Macros

Makes: 9 servings

Serving size: 260 g (about 1 cup)

Calories: 250

Macros: Protein 31.6 g / Carbs 20.1 g / Fat 6.1 g

Topping Ideas

• Shredded cheese
• Plain Greek yogurt
• Sour cream
• Avocado
• Fritos or other corn chips
• Sweet potato crackers

How Do I Find Stay Fit Mom Recipes in MyFitnessPal?

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More Soup Recipes

1. Lasagna Soup
2. Tortilla Soup
3. Lemon Chicken Orzo Soup
4. One-Pot Creamy Chicken and Broccoli Soup
5. The Best White Chicken Chili
6. No-Bean Turkey Chili

Cream Cheese Chicken Chili {Instant Pot or Slow Cooker}

An easy, cozy weeknight meal you can make in a slow cooker or pressure cooker. Your whole family will love it.

Prep: 5 mins

Cook: 8 hrs

Total: 8 hrs 5 mins

Servings: 9

Equipment

• Pressure cooker or Instant Pot
• Slow cooker (optional)

Ingredients

• 3 lbs boneless, skinless chicken breast
• 14 oz can diced tomatoes (chili-ready preferred; you can use 2 cans for a soupier texture)
• 15 oz can black beans
• 15 oz can corn
• 4 oz can diced green chiles
• 8 oz cream cheese (block)
• 2 tbsp Hidden Valley Ranch seasoning mix
• 1/2 tsp cumin (optional if using chili-ready tomatoes)
• Salt and pepper to taste

Instructions

• Place all ingredients into the Instant Pot or pressure cooker, starting with the chicken on the bottom. Do not rinse or drain the cans and do not stir.
• Set the Instant Pot to the soup setting for 20 minutes.
• Quick-release the pressure when finished.
• Remove the chicken breasts, shred them using a mixer or forks, then return the shredded chicken to the pot. Stir in the cream cheese until melted and combined.

Notes

If using a slow cooker, cook on low for 6–8 hours.

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Nutrition

Serving: 260 g • Calories: 250 kcal • Carbohydrates: 20.1 g • Protein: 31.6 g • Fat: 6.1 g • Fiber: 4 g

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