Crockpot Cream Cheese Chicken Chili
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
8
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Calories
329 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Cream Cheese Chicken Chili
Description
The recipe uses boneless, skinless chicken breasts cooked in a crockpot alongside black beans, whole kernel corn, chunky salsa, ranch seasoning mix, chili powder, cumin, and garlic powder. These ingredients slowly meld over several hours, infusing the chicken with bold southwest flavors. Adding cream cheese near the end enriches the chili, creating a smooth, creamy consistency that balances the spices.
After cooking, the chicken breasts are shredded then stirred back into the chili to combine flavors and textures evenly. The chili can be served on its own or over rice, and topped with shredded cheese, sour cream, chopped cilantro, or diced avocado to add complementary fresh and creamy elements.
Using full-fat or reduced-fat cream cheese is recommended to ensure proper melting and texture. The dish freezes well and can be reheated gently in a crockpot or microwave. Low sodium black beans help manage overall saltiness, and diced tomatoes can substitute for salsa if preferred.
Ingredients
- 1 1/2 pounds chicken breast boneless, skinless
- 1 black bean drained and rinsed, 15 oz can
- 1 whole kernel corn undrained, 14 oz can
- 1 1/2 cups salsa chunky
- 1 ranch seasoning mix 1 oz packet, dry
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 8 ounces cream cheese
Instructions
- Place chicken breasts in the bottom of your crockpot. Top with the black beans, corn, salsa, ranch seasoning, chili powder, cumin, and garlic powder. Stir everything well.
- Place the block of cream cheese on top, then place lid on the crockpot. Cook over low heat for 6-8 hours or high heat for 4-5 hours.
- Remove chiken breasts from the pot and shred with two forks. Return to the pot and stir everything well, evenly incorporating the cream cheese. Serve on its own or over rice, topped with shredded cheese, sour cream, and chopped cilantro if desired.
Notes
- Use full-fat or reduced-fat cream cheese to ensure proper melting and creaminess; avoid fat-free versions.
- Low sodium black beans reduce the saltiness of the chili.
- This chili freezes well; thaw in the refrigerator and warm gently in a crockpot or microwave.
- Serve over rice and top with shredded cheese, sour cream, cilantro, or diced avocado as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 86mg | 29% |
| Sodium | 890mg | 37% |
| Potassium | 762mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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