Once the chicken is cooked, remove it from the crockpot, shred it with two forks, and return it to the pot. Stir everything thoroughly until the cream cheese is fully melted and the chili becomes smooth, creamy, and well combined.
6. Serve and Enjoy:
Ladle the creamy chicken chili into bowls and serve warm. Garnish with your favorite toppings like shredded cheese, tortilla chips, sliced jalapeños, diced avocado, or a sprinkle of fresh cilantro for an extra touch of flavor and color.
Tips
- Thicker Chili: For a thicker consistency, mash some of the beans or add an extra half block of cream cheese.
- Spice Level: Add a dash of cayenne or extra chili powder if you like it hotter.
- Leftovers: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
- Serving Ideas: Pair with cornbread, over rice, or scoop with tortilla chips for a fun, hearty meal.
Rich, creamy, and full of bold Southwestern flavor, this Crockpot Cream Cheese Chicken Chili is pure comfort in a bowl — easy to make, hard to resist, and guaranteed to become a family favorite! 🤍🍗🌶️
