Chicken Cream Cheese Chili (Slow Cooker Recipe)

Name: Chicken Cream Cheese Chili (Slow Cooker Recipe)
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 12 serving
Ingredients: 2 chicken breasts; 15 oz can black beans; drained and rinsed; 15 oz can white beans, drained and rinsed; 1 medium onion; 15 oz can of corn, undrained; 10 oz diced tomatoes with green chilies, un-drained; 1 Tbsp chili powder; 1 tsp cumin; 0.4 oz ranch dressing mix packet; 1/2 bunch of cilantro; chopped; 1/2 to 1 cup chicken broth; 8 oz cream cheese (regular or reduced fat); Mixed Mexican cheese

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5.0

306 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
12
Course
Main Course
Cuisine
American

Chicken Cream Cheese Chili (Slow Cooker Recipe)

Colin Brown

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

For the chili, you will need:

2 chicken breasts frozen or fresh
15 oz can black beans; drained and rinsed
15 oz can white beans, drained and rinsed
1 medium onion finely chopped
15 oz can of corn, undrained
10 oz diced tomatoes with green chilies, un-drained
1 Tbsp chili powder
1 tsp cumin
0.4 oz ranch dressing mix packet
1/2 bunch of cilantro; chopped
1/2 to 1 cup chicken broth I used Better than bouillon reduced sodium
8 oz cream cheese (regular or reduced fat)

Optional (but highly recommended) garnish:

Mixed Mexican cheese sour cream and chives

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Instructions

Put everything into the slow cooker in the order that it's listed above:

Place 2 chicken breasts in the bottom of the crock pot.
Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.
Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chilies
Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1/2-1 cup chicken broth (depending on how thick you want it; I used 1 cup) and finally place your 8 oz package of cream cheese on top.
Cover and cook on low for 6 hours. After it's been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won't hurt anything to mix it at the end).
After the 6 hours, remove the chicken breasts into a medium bowl and shred with two forks. Chicken should be fall-apart tender. Place the chicken back into the slow cooker and stir to combine.
Serve over baked potatoes topped with cheese and sour cream. It's also great with tortilla chips or white rice.