Cream Cheese Chicken Chili
This creamy chicken chili features tender shredded chicken with tomatoes, beans, corn, and spices, finished with melted cream cheese for a rich and hearty slow cooker meal.
Equipment
- 1 slow cooker
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 10 oz can diced tomatoes with green chiles
- 1 15 oz can crushed tomatoes
- 1 small onion diced
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 cups chicken broth
- 8 oz cream cheese cubed
Instructions
- Add chicken, black beans, corn, diced tomatoes with green chiles, crushed tomatoes, onion, garlic, chili powder, cumin, paprika, salt, pepper, and chicken broth into the slow cooker.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Remove the chicken and shred it using forks, then return the shredded chicken to the slow cooker.
- Stir in the cubed cream cheese until fully melted and smooth.
- Continue cooking for another 15 minutes until the chili is creamy and heated through.
- Serve the chili hot with optional toppings like sour cream, cheddar cheese, green onions, and cilantro.
Notes
- Add jalapeños for extra heat.
- Use rotisserie chicken for quicker prep.
- Thicken chili with crushed tortilla chips if preferred.
- Stores well for meal prep and reheats easily.