Crockpot Cream Cheese Chicken Chili

Name: Crockpot Cream Cheese Chicken Chili
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 serving
Ingredients: 1 1/2 pounds boneless skinless chicken thighs; 2 cups chicken broth; 2 (15.5 ounce) cans Great Northern Beans; 1 large ear of corn; 1 small onion; 1 fresh jalapeno; 4 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon dried oregano; kosher salt; black pepper; 8 ounces cream cheese; 1/2 cup chopped fresh cilantro leaves; 1/2 lime; TOPPINGS: tortilla chips, sliced avocado, diced red onion, shredded cheese, fresh cilantro, sour cream, lime wedges, hot sauce

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
8
Calories
350 kcal
Course
Main Course
Cuisine
American

Crockpot Cream Cheese Chicken Chili

Mila Ali

Report

A comforting creamy white chicken chili recipe that cooks in a slow cooker. This dish is perfect for the entire family!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 1/2 pounds boneless skinless chicken thighs or chicken breasts
2 cups chicken broth
2 (15.5 ounce) cans Great Northern Beans or cannellini beans, drained and rinsed
1 large ear of corn (white or yellow), kernels removed (about 1 cup)
1 small onion diced (about 3/4 cup)
1 fresh jalapeno sliced (seeded as desired)
4 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon dried oregano
kosher salt to taste
black pepper to taste
8 ounces cream cheese cubed and softened
1/2 cup chopped fresh cilantro leaves
1/2 lime juiced
TOPPINGS: tortilla chips, sliced avocado, diced red onion, shredded cheese, fresh cilantro, sour cream, lime wedges, hot sauce (optional)

Add to Shopping List

Instructions

Place the chicken in the crock of a 6-qt slow cooker. Pour in the chicken broth, beans, corn kernels, onion, jalapeno, garlic, cumin and oregano; season with salt and pepper, to taste. Place the cubed cream cheese on top.
Cover and cook on low for 6-7 hours, or high for 3-4 hours, stirring occasionally to help melt the cheese.
When the cook time is up, remove the chicken to a bowl and use two forks to shred it finely. Return it to the crock; add the cilantro and lime juice and stir well.
Taste and season with salt and pepper as needed, then serve immediately with desired toppings.

Notes

Storage: Allow the soup to cool, then store leftovers in the refrigerator for up to 3 days. To freeze, store in a freezer safe container for up to 4 months. Thaw soup before reheating on the stovetop or in the microwave.

Nutrition Information

Show Details

Calories 350kcal (18%) Carbohydrates 30g (10%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 111mg (37%) Sodium 391mg (16%) Potassium 718mg (21%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 532IU (11%) Vitamin C 7mg (8%) Calcium 108mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 350 kcal

% Daily Value*

Calories	350kcal	18%
Carbohydrates	30g	10%
Protein	27g	54%
Fat	14g	22%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.02g	1%
Cholesterol	111mg	37%
Sodium	391mg	16%
Potassium	718mg	15%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	532IU	11%
Vitamin C	7mg	8%
Calcium	108mg	11%
Iron	3mg	17%