Crockpot Cream Cheese Chicken Chili
This incredible Crockpot Cream Cheese Chicken Chili has become a staple, a beacon of delicious simplicity on even the craziest of days. It’s more than just a recipe; it’s a hug in a bowl, a testament to how truly amazing things happen when simple ingredients meet a slow cooker and a little bit of love. Rich, velvety, and utterly satisfying, it's a hearty, comforting, and ridiculously easy meal perfect for busy weeknights or chilly evenings.
- Prep Time: 20 mins
- Cook Time: 6-8 hours
- Total Time: 6 hours 20 mins
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 lbs Boneless, skinless chicken breasts or thighs
1 15 oz can Black beans
1 15 oz can Kidney beans
1 15 oz can Cor
1 10 oz can Rotel diced tomatoes with green chilies
1 8 oz block Cream cheese
1 14.5 oz can Diced tomatoes
1 cup Chicken broth
1 medium Onio
2 cloves Garlic
2 tbsp Chili powder
1 tbsp Cumi
1 tsp Smoked paprika
0.5 tsp Dried oregano
Salt to taste
Black pepper to taste
Instructions
- Prepare Your Ingredients: Start by chopping your onion and mincing your garlic. Rinse and drain your black beans and kidney beans thoroughly. Gather all your canned goods and spices
- Add Chicken: Place the boneless, skinless chicken breasts or thighs at the bottom of your slow cooker
- Layer the Veggies and Beans: Evenly distribute the chopped onion and minced garlic over the chicken. Add the rinsed and drained black beans, kidney beans, and drained cor
- Incorporate Tomatoes and Broth: Pour in the can of undrained Rotel diced tomatoes with green chilies and the can of undrained diced tomatoes. Follow this with the chicken broth
- Season Generously: Sprinkle the chili powder, cumin, smoked paprika, and dried oregano over all the ingredients. Season with a good pinch of salt and black pepper to taste. Do not stir yet!
- Add Cream Cheese: Place the block of softened cream cheese right on top of everything. Do not stir it in at this point
- Cook to Perfection: Cover your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be incredibly tender and easily shreddable when done
- Shred and Stir: Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the slow cooker
- Combine and Serve: Stir everything together until the cream cheese fully melts and incorporates, creating a creamy, luscious sauce. Taste and adjust seasonings if necessary. Serve hot with your favorite toppings
Notes
Ensure cream cheese is softened for a smooth, creamy texture; cold cream cheese may result in lumps.
Initially layering ingredients without stirring allows spices and liquids to deeply infuse flavors.
Always taste and adjust seasoning at the end after the cream cheese has melted and chicken is incorporated.
Store cooled leftovers in airtight containers in the refrigerator for up to 3-4 days; flavors often deepen overnight.
This chili freezes exceptionally well for 2-3 months; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: N/A
Find it online: https://fabiloustaste.com/crockpot-cream-cheese-chicken-chili/