Chicken Cream Cheese Chili (Slow Cooker Recipe)
Total Time
6 hrs 10 mins
Prep Time
10 mins
Cook Time
6 hrs
Rating
4.97 out of 5 stars
(98)
Ingredients
12 servings
- 2 chicken breasts (frozen or fresh)
- 1 (15 oz) can black beans; drained and rinsed
- 1 (15 oz) can white beans, drained and rinsed
- 1 medium onion, finely chopped
- 1 (15 oz) can corn, un-drained
- 1 (10 oz) can diced tomatoes with green chilies, un-drained
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 (o.4 oz) package ranch dressing mix
- 1/2 bunch of cilantro; chopped
- 1/2 to 1 cup chicken broth (I used Better than bouillon reduced sodium)
- 1 (8oz) package cream cheese (regular or reduced fat)
- Optional (but highly recommended) garnish: Mixed Mexican cheese, sour cream and chives
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Preparation
Step 1
Place 2 chicken breasts in the bottom of the crock pot.
Step 2
Drain and rinse black and white beans; then add them to the pot.
Step 3
Add finely chopped medium onion, un-drained can of corn, un-drained can of diced tomatoes with green chilies.
Step 4
Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1/2 to 1 cup chicken broth and place your 8 oz package of cream cheese in the center.
Step 5
Cover and cook on low for 6 hours. After it’s been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won’t hurt anything to mix it at the end).
Step 6
After the 6 hours, remove the chicken breasts into a medium bowl and shred using two forks. Place the chicken back into the slow cooker and stir to combine everything.
Step 7
Serve over baked potatoes topped with cheese and sour cream. It’s also great with tortilla chips or white rice.
Step 8
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