Let me tell you about my go-to comfort food – this air fryer crockpot cream cheese chicken chili. It’s the kind of dish that feels like a warm hug on a busy day. I stumbled upon this recipe during one of those chaotic weeks when I needed something hearty but didn’t have time to babysit the stove. And wow, was it a game-changer! The cream cheese melts into the broth, creating this luscious, velvety texture that’s just irresistible.
What I love most is how effortless it is. You toss everything into the air fryer crockpot, set it, and forget it. A few hours later, you’re greeted with a pot of creamy, flavorful chili that’s packed with tender chicken, black beans, and a hint of spice from the taco seasoning. It’s perfect for weeknight dinners, potlucks, or even meal prep. Trust me, once you try this air fryer crockpot cream cheese chicken chili, it’ll become a regular in your rotation too!
Why You’ll Love This Air Fryer Crockpot Cream Cheese Chicken Chili
This recipe is one of those rare gems that checks all the boxes—easy, delicious, and downright comforting. Here’s why it’s become a staple in my kitchen:
- Creamy dreaminess: That block of cream cheese melts into the broth, creating a luxuriously smooth texture that’ll have you scraping the bowl.
- Set-it-and-forget-it magic: Dump everything in the air fryer crockpot, press a button, and let it work its magic while you tackle your day.
- Flavor explosion: The taco seasoning, cumin, and garlic powder team up with the tomatoes and green chilies for a punch of flavor in every bite.
- Meal prep hero: It reheats beautifully, tasting even better the next day (if there are any leftovers!).
Seriously, this chili is the culinary equivalent of your favorite cozy sweater—comforting, reliable, and always hits the spot.
Ingredients for Air Fryer Crockpot Cream Cheese Chicken Chili
Gathering the right ingredients is the first step to making this creamy, dreamy chili—and trust me, each one plays a special role. Here’s what you’ll need:
- 2 boneless, skinless chicken breasts: The star of the show! They’ll cook up tender and juicy in the broth.
- 1 can (15 oz) black beans, drained and rinsed: Adds heartiness and a boost of protein.
- 1 can (15 oz) corn, drained: For that sweet, crunchy bite in every spoonful.
- 1 can (10 oz) diced tomatoes with green chilies: The perfect mix of tangy and spicy—don’t skip the chilies!
- 1 packet (1 oz) taco seasoning: My little flavor shortcut that packs a punch.
- 1 block (8 oz) cream cheese, softened: The secret to that silky, rich texture. Full-fat works best here!
- 1 cup chicken broth: Keeps everything moist and helps blend the flavors.
- 1 tsp cumin, 1 tsp garlic powder, ½ tsp onion powder: The spice trio that takes it from good to “wow.”
- Salt and pepper to taste: Because seasoning is everything!
That’s it! Simple, straightforward, and oh-so-delicious. Now, let’s get cooking!
How to Make Air Fryer Crockpot Cream Cheese Chicken Chili
Alright, let’s dive into the magic of making this creamy chili—it’s so simple, you’ll wonder why you haven’t been making it every week! Just follow these easy steps, and you’ll have a bowl of comfort ready in no time.
Step 1: Layer Ingredients
First things first: grab your air fryer crockpot and start layering. Place those 2 boneless, skinless chicken breasts right at the bottom—they’ll soak up all the flavors as they cook. Next, dump in the drained black beans, corn, and diced tomatoes with green chilies. Now, sprinkle the taco seasoning, cumin, garlic powder, onion powder, salt, and pepper over everything. Don’t be shy—this is where the flavor starts! Give it a little stir just to mix the spices around the chicken and veggies.
Step 2: Add Liquids and Cream Cheese
Now, pour in the 1 cup of chicken broth—it’ll keep everything juicy and help all those spices mingle. Here’s the fun part: plop that 8 oz block of softened cream cheese right on top. Don’t worry about stirring it in yet; just let it sit there like a creamy crown. As it cooks, it’ll melt into the chili, creating that luscious, velvety texture we’re after.
Step 3: Cooking and Shredding
Set your air fryer crockpot to high for 3–4 hours or low for 6–8 hours. About halfway through (if you’re around), grab two forks and shred the chicken right in the pot—it’ll be tender enough to pull apart easily. Stir everything together to mix in the melted cream cheese, and let it finish cooking. The result? A rich, creamy chili with perfectly shredded chicken and a flavor that’ll make your taste buds sing!
Tips for Perfect Air Fryer Crockpot Cream Cheese Chicken Chili
Want to take your chili from good to unforgettable? Here are my tried-and-true tricks:
- Shred halfway: If you’re home, shred the chicken after 2 hours—it soaks up more flavor and gets extra tender.
- Spice it your way: Love heat? Add a diced jalapeño. Prefer mild? Use half the taco seasoning.
- Garnish game strong: Top with shredded cheese, a dollop of sour cream, or fresh cilantro for that restaurant-worthy finish.
- Cream cheese hack: Cube it before adding for faster melting—no lumps!
- Broth boost: Swap chicken broth for bone broth if you want extra richness.
Little tweaks make this chili your signature dish!
Ingredient Substitutions for Air Fryer Crockpot Cream Cheese Chicken Chili
Don’t stress if you’re missing an ingredient—this recipe is super flexible! Here are my favorite swaps that still keep the chili delicious:
- Chicken: Swap breasts for thighs (more flavor!) or use leftover rotisserie chicken (just reduce cook time). Turkey works great too!
- Cream cheese: Out of blocks? Use 1 cup Greek yogurt or sour cream at the end—just stir in after cooking.
- Beans: Black beans can become pinto or kidney beans in a pinch.
- Spice mix: No taco packet? Mix 1 tbsp chili powder + 1 tsp each cumin, garlic powder, and paprika.
See? No grocery run needed—just improvise and enjoy!
Serving Suggestions for Air Fryer Crockpot Cream Cheese Chicken Chili
This chili shines bright with a few fun toppings! Add a doll of sour cream or a sprinkle of shredded cheese for extra richness. A sprinkling of fresh cilantro adds a pop of freshness, while tortilla chips bring that satisfying crunch. For an adult twist, a spoon of avocado or a swirl of hot sauce takes it up a notch. Just pick your favorites and dig in!
Storage and Reheating Instructions
This chili keeps like a dream! Store leftovers in an airtight container in the fridge for up to 4 days—it actually tastes better the next day as flavors meld. For longer storage, freeze portions in zip-top bags (lay flat to save space!) for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove or in the microwave, stirring occasionally. Add a splash of broth if it thickens too much. Easy-peasy!
Air Fryer Crockpot Cream Cheese Chicken Chili FAQs
Got questions? I’ve got answers! Here are the most common things people ask me about this creamy, dreamy chili:
Can I use frozen chicken breasts?
Absolutely! Just add 30-60 minutes to the cook time if they’re straight from the freezer. No need to thaw—this recipe’s all about convenience.
Why does the cream cheese stay in one piece at first?
Don’t panic! That creamy blob on top melts beautifully as it cooks. About halfway through, give it a good stir—it’ll transform into that velvety sauce we love.
Can I make this spicier?
You bet! Toss in a diced jalapeño with the other veggies, use hot taco seasoning, or add a pinch of cayenne. My husband always adds extra green chilies—it’s his favorite tweak.
Is there a substitute for cream cheese?
In a pinch, Greek yogurt or sour cream works—just stir it in at the end so it doesn’t curdle. But trust me, cream cheese gives that signature richness.
Can I cook this faster?
If you’re short on time, set your air fryer crockpot to high—it’ll be ready in 3-4 hours. Just don’t skip shredding the chicken for maximum flavor!
Nutritional Information
Here’s the scoop on the nutrition for this creamy chili—keep in mind these are estimates, and your results may vary based on ingredients and brands. Per serving (about 1 cup), you’re looking at roughly 320 calories, 14g fat, and 22g protein. It’s hearty, satisfying, and totally worth every bite!
Let’s Make This Chili a Family Favorite!
I’d love to hear how your air fryer crockpot cream cheese chicken chili turns out! Drop a comment below with your favorite twist or topping—I’m always looking for new ideas. And if this recipe becomes a hit in your house (I bet it will!), share it with your friends. Nothing makes me happier than knowing this cozy dish is warming up kitchens everywhere!
Print
Creamy 5-Ingredient Air Fryer Crockpot Chicken Chili Bliss
- Total Time: 4 hours 10 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A creamy and flavorful chicken chili made in the air fryer crockpot with cream cheese.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet (1 oz) taco seasoning
- 1 block (8 oz) cream cheese, softened
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Place chicken breasts in the air fryer crockpot.
- Add black beans, corn, diced tomatoes, taco seasoning, cumin, garlic powder, onion powder, salt, and pepper.
- Pour chicken broth over the ingredients.
- Place cream cheese on top.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Shred chicken and stir well to combine.
- Serve hot.
Notes
- Shred chicken halfway through cooking for even flavor.
- Adjust spices to your preference.
- Garnish with shredded cheese, sour cream, or cilantro.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Air Fryer Crockpot
- Cuisine: American