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Cream Cheese Chicken Chili

Slow Cooker Cream Cheese Chicken Chili Recipe

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Calories: 586
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs
  • 15 oz can black beans, drained and rinsed
  • 15 oz can kidney beans, drained and rinsed
  • 15 oz can corn kernels, drained
  • 10 oz can diced tomatoes with green chiles, undrained
  • 1 cup chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • 1 ½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp salt
  • 8 oz block cream cheese, cubed
  • Toppings: shredded cheddar, sliced jalapeños, crushed tortilla chips, fresh cilantro

Method
 

  1. Place chicken thighs in a 6-quart slow cooker. Sprinkle with chili powder, cumin, oregano, and salt. Add onion, garlic, beans, corn, tomatoes, and broth.
  2. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until chicken reaches 165°F and shreds easily.
  3. Remove chicken to a board, shred with forks, and return to the slow cooker. Add cream cheese, cover, and let sit 5 minutes.
  4. Stir until cream cheese melts and chili is creamy. Ladle into bowls and top with cheddar, jalapeños, and crushed tortilla chips.

Notes

If you only have chicken breasts, use them the same way and check for doneness at the low end of the cook time. For a thicker chili, mash some of the beans before adding the cream cheese. Leftovers keep well in the fridge and taste even better the next day.