Chicken Cream Cheese Chili (Slow Cooker Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
12
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Course
Main Course
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Cuisine
American
Chicken Cream Cheese Chili (Slow Cooker Recipe)
Description
This slow cooker chili recipe layers ingredients starting with chicken breasts, rinsed canned black and white beans, chopped onions, canned corn, and diced tomatoes with green chilies. Chili powder, cumin, ranch dressing mix, chopped cilantro, and chicken broth are added for seasoning and moisture. An 8-ounce package of cream cheese tops the mixture initially.
Cooking on low heat for six hours allows flavors to meld and the chicken to become fall-apart tender. About an hour before finishing, the cream cheese is broken into pieces and stirred in thoroughly, creating a creamy consistency and softening the chili's texture. After cooking, the chicken is removed, shredded with forks, then returned to the pot, blending meat with the creamy bean and vegetable base.
This chili serves well as a hearty, creamy main dish that combines traditional chili flavors with a dairy element for a richer mouthfeel. Serving with Mexican cheese, sour cream, and chives adds complementary garnishes and additional texture.
Ingredients
For the chili, you will need:
- 2 chicken breast frozen or fresh
- 15 oz black beans canned, drained and rinsed
- 15 oz White beans canned, drained and rinsed
- 1 onion finely chopped, medium
- 15 oz corn canned, undrained
- 10 oz diced tomatoes with green chilies un-drained canned
- 1 Tbsp chili powder
- 1 tsp cumin
- 0.4 oz Ranch dressing mix packet
- 1/2 cilantro bunch, 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
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.
User Reviews
Overall Rating
5
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