Slow Cooker Cream Cheese Chicken Chili
A cozy dish overflowing with flavors, perfect for weeknight dinners or lazy weekends, featuring tender chicken, zesty spices, and creamy goodness.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 package (8 oz) cream cheese
- 2 cups chicken broth
Instructions
- Prepare the slow cooker: Place the chicken breasts at the bottom of the slow cooker.
- Add vegetables and seasoning: Top the chicken with black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, salt, pepper, and chicken broth.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
- Add creaminess: About 30 minutes before serving, add the cream cheese to the slow cooker. Let it melt into the chili.
- Shred chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir everything together.
- Serve: Serve warm, garnished with your favorite toppings like cheese, cilantro, or sour cream.
Notes
Searing the chicken before adding enhances flavor. Adjust seasoning after cooking as flavors deepen.