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Crockpot Cream Cheese Chicken Chili

Crockpot Cream Cheese Chicken Chili Recipe

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 8 oz cream cheese, softened and cubed
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • salt and black pepper to taste

Method
 

  1. Place chicken in a 6-quart slow cooker. Add beans, corn, tomatoes with green chiles, onion, garlic, chicken broth, ranch seasoning, chili powder, cumin, and a generous pinch of salt and pepper. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until chicken is very tender.
  2. Remove chicken to a plate or cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir in the cream cheese cubes. Cover and cook on warm or low for 10 to 15 minutes, stirring occasionally, until the cream cheese is fully melted and the chili is creamy.
  3. Ladle into bowls and top with shredded cheddar, diced avocado, sour cream, and fresh cilantro. Serve with tortilla chips on the side.

Notes

Cook time is based on the low setting. For a quicker meal, cook on high for 3 to 4 hours. The chili will thicken as it stands, so add a little extra broth when reheating leftovers if it becomes too thick. To prep ahead, dice the onion and garlic the night before and keep them in the fridge.