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Slow Cooker Cream Cheese Chicken Chili | Creme de la Crumb

Slow Cooker Cream Cheese Chicken Chili

Light and creamy chicken chili made in your crockpot with avocado, fresh cilantro, and a hint of lime!
Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 5 minutes
Servings 4 servings
Calories 417kcal
Author Tiffany


  • 3 boneless, skinless chicken breasts
  • 5 cups chicken broth low sodium
  • 2 cans pinto beans drained and rinsed
  • 1 can white beans drained and rinsed
  • 1 small onion yellow or white
  • 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • salt and pepper to taste
  • 8 ounces cream cheese (I use reduced fat), softened
  • handful cilantro roughly chopped


  • shredded cheese
  • avacado
  • limes for squeezing


  • Add chicken, broth, beans, onion, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours.
  • About 30 minutes before serving, add cream cheese. Cover and cook another half hour.
  • Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired.


Flavor tip: add in 1-2 4-ounce cans of diced green chilis (drained). 


Calories: 417kcal | Carbohydrates: 24g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1380mg | Potassium: 1084mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1109IU | Vitamin C: 24mg | Calcium: 159mg | Iron: 5mg