Crockpot Cream Cheese Chicken Chili
A creamy, comforting slow-cooked chili with chicken, black beans, and corn, perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans
- 1 can (15 oz) corn
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet (1 oz) taco seasoning
- 1 block (8 oz) cream cheese
- 1 cup chicken broth
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Instructions
- In your trusty slow cooker, combine the chicken breasts, black beans, corn, diced tomatoes with green chilies, taco seasoning, cream cheese, chicken broth, onion, bell pepper, garlic powder, and salt and pepper.
- Stir everything together, ensuring the chicken is nestled among the ingredients.
- Cover the slow cooker and set it to low for 6-8 hours, or high for 4-6 hours.
- Once cooked, use two forks to shred the chicken right in the pot.
- Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream.
Notes
Make-ahead: Prepare ingredients the night before for easy cooking in the morning.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg