CROCKPOT CREAM CHEESE CHICKEN CHILI
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Unrated
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Prep Time
5 mins
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Cook Time
8 hrs
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Servings
6 people
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Calories
450 kcal
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Course
Main Course
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Cuisine
American
CROCKPOT CREAM CHEESE CHICKEN CHILI
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Crockpot Cream Cheese Chicken Chili is a creamy, flavorful, and comforting dish that’s incredibly easy to make. Tender shredded chicken, creamy cheese, and a blend of spices come together in a slow cooker for a cozy meal. Perfect for busy nights, this chili is rich, hearty, and packed with protein!
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Ingredients
- 2 boneless skinless chicken breasts
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 10 oz can Rotel (diced tomatoes with green chilies)
- 1 8 oz block Cream Cheese
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
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Instructions
Step No.1: Add Ingredients to Crockpot
- Place the chicken breasts at the bottom of the crockpot. Add black beans, corn, Rotel, and chicken broth. Sprinkle chili powder, cumin, onion powder, garlic powder, salt, and black pepper over the top.
Step No.2: Cook the Chili
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
Step No.3: Add Cream Cheese
- Cut the cream cheese into cubes and add it to the crockpot during the last 30 minutes of cooking. Stir occasionally to help it melt into the chili.
Step No.4: Shred the Chicken
- Remove the chicken breasts, shred them using two forks, and stir them back into the chili. Mix everything well until smooth and creamy.
Step No.5: Serve and Enjoy
- Ladle the chili into bowls and serve warm. Garnish with shredded cheese, fresh cilantro, diced avocado, or tortilla chips, if desired.
Notes
- Thicker Chili: Reduce broth to ½ cup for a thicker consistency.
- Lighter Version: Use reduced-fat cream cheese for a lower-calorie option.
- Extra Spice: Add diced jalapeños or extra chili powder for more heat.
- Spicy Buffalo Chicken Chili: Add ¼ cup buffalo sauce and use ranch seasoning instead of cumin.
- Low-Carb Version: Skip the corn and beans, replacing them with diced bell peppers and extra chicken.
- Vegetarian Chili: Swap the chicken for extra beans and use vegetable broth.
- Mexican-Inspired Chili: Add a squeeze of lime juice and top with crumbled queso fresco.
- Cheesy Chicken Chili: Stir in ½ cup shredded cheddar cheese before serving for extra richness.
- Tex-Mex Chicken Chili: Add taco seasoning and serve with tortilla strips for a fun twist.
Nutrition Information
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Calories
450kcal
(23%)
Carbohydrates
35g
(12%)
Protein
30g
(60%)
Fat
20g
(31%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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