I place the lid on, set it to LOW for 6-7 hours or HIGH for 3-4 hours, and walk away. The first time I made this, I kept peeking, which is a slow-cooker no-no as it lets heat escape. Trust the process. The magic happens while you’re living your life. About 30 minutes before serving is when the creamy transformation happens. I use two forks to shred the chicken directly in the pot—it should fall apart effortlessly. Then, I add those cubed blocks of cream cheese right on top and put the lid back on.
Letting the cream cheese sit on the hot soup for 5 minutes before stirring is my key tip here. It softens gently and won’t separate or leave little globs. After that wait, I stir vigorously until every bit of that cream cheese is melted into the broth, creating a luxuriously creamy, pale orange soup. If I’m in a real hurry, I’ll use a hand mixer on low for 15 seconds to both shred the chicken and incorporate the cream cheese perfectly—it’s a game-changer.
The final step is a taste test. I always find it needs just a pinch of salt at this stage, as the beans and broth can vary. I let it cook for another 15-20 minutes on LOW with the lid off to thicken slightly, which gives me just enough time to set out all the fun toppings. The sight of that creamy, bubbling soup, ready to be customized, never fails to make my stomach rumble in anticipation.
Pro Tips for Best Results
First, let’s talk cream cheese. I tested this three different ways: full-fat, reduced-fat, and the tub-style spread. Full-fat, block-style cream cheese is non-negotiable for the best texture and flavor. The low-fat version can become grainy, and the spread in the tub just doesn’t melt the same way. Trust me on this—the extra few calories are worth it for that velvety finish.
Don’t skip the step of letting the cream cheese soften on top of the soup before stirring. I learned this the hard way when I impatiently plopped in cold cream cheese and immediately started stirring on a high heat setting. It clung to my spoon and took forever to melt in evenly, leaving tiny, stubborn lumps. Letting the residual heat warm it through first makes the stirring process smooth and seamless.
Finally, if your soup seems a bit too thin for your liking after adding the cream cheese, don’t fret. Simply remove the lid, turn the crockpot to HIGH, and let it bubble away for 20-30 minutes. The evaporation will thicken it right up. Conversely, if it’s too thick (this can happen if you use less broth), just stir in an extra half-cup of broth or even water until it reaches your perfect soup consistency.
Common Mistakes to Avoid
The first mistake I made was not rinsing my beans. I just dumped them in, juice and all. The result was a soup that was oddly murky and a bit too starchy in texture. Draining and rinsing the black and kidney beans is crucial—it washes away that thick, starchy canning liquid and leaves you with just the clean bean flavor and texture. It takes an extra minute but makes a huge difference in the final product.(See the next page below to continue…)