Crockpot Cream Cheese Chicken Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
8
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
Crockpot Cream Cheese Chicken Chili
Description
The recipe uses boneless, skinless chicken thighs or breasts cooked in a crockpot with chicken broth, great northern or cannellini beans, fresh corn kernels, diced onion, jalapeño slices, garlic, cumin, and oregano. Cream cheese is added on top early in the cooking process and slowly melts into the chili, creating a smooth, creamy texture that enriches the broth.
After several hours of slow cooking, the chicken is shredded and returned to the pot to incorporate into the chili fully. The addition of fresh cilantro and lime juice provides brightness and a punch of fresh flavor that balances the richness of the cream cheese. The dish is versatile and easily customized with toppings such as avocado, shredded cheese, sour cream, or tortilla chips.
This chili stores well in refrigeration for up to three days and freezes for up to four months. Reheat gently to maintain texture and flavor.
Ingredients
- 1 1/2 pounds chicken thigh or chicken breasts, boneless, skinless
- 2 cups chicken broth
- 2 (15.5 ounce) great northern beans or cannellini beans, drained and rinsed, canned
- 1 large corn white or yellow), kernels removed (about 1 cup, ear
- 1 small onion diced (about 3/4 cup)
- 1 jalapeño sliced (seeded as desired, fresh
- 4 cloves garlic minced
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- kosher salt to taste
- black pepper to taste
- 8 ounces cream cheese cubed and softened
- 1/2 cup cilantro fresh, chopped leaves
- 1/2 lime juiced
- tortilla chips optional, sliced avocado; diced red onion; shredded cheese; fresh cilantro; lime wedges
- avocado
- red onion
- cheese
- cilantro
- sour cream
- lime
- hot sauce
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
- Store leftovers in the refrigerator for up to 3 days to maintain freshness.
- Freeze chili in a freezer-safe container for up to 4 months for convenient meal prep.
- Before reheating frozen chili, thaw it completely for best results.
- Customize with toppings like avocado, diced red onion, shredded cheese, fresh cilantro, sour cream, and lime wedges.
- Stir occasionally during slow cooking to help cream cheese melt evenly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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