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Slow Cooker Cream Cheese Chicken Chili


Slow Cooker Cream Cheese Chicken Chili

  • 3 boneless, skinless chicken breasts
  • 5 cups low-sodium chicken broth
  • 2 cans pinto beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1 small onion, diced
  • 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 (8-ounce) block cream cheese, softened
  • Salt and pepper to taste
  • Handful chopped cilantro
  • Optional toppings: shredded cheese, avocado slices, limes wedges


Add chicken, broth, beans, onions, ground cumin, chili powder and garlic powder to slow cooker. Cover and cook on high 2 to 3 hours or low 4 to 5 hours.

About 30 minutes before serving, add the block of cream cheese. Cover and cook for another half hour.

Uncover, stir cream cheese and shred chicken. Add salt and pepper to taste. Stir in cilantro. Serve hot. Top with shredded cheese, avocado slices and lime wedges as desired.

Approximate Nutrient Analysis per serving (based on 8 servings):
330 calories, 13 g fat, 6 g saturated fat, 75 mg cholesterol, 500 mg sodium, 27 g carbohydrate, 3 g fiber, 3 g sugar, 27 g protein


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