Why Make This Recipe
Crock Pot Cream Cheese Chicken Chili is a perfect meal for busy days. It’s easy to prepare, packed with flavor, and great for feeding a crowd. The slow cooking process allows the flavors to meld beautifully, making each bite delicious. Plus, you can throw everything into the crock pot and let it do the work!
How to Make Crock Pot Cream Cheese Chicken Chili
Ingredients:
- 3 boneless chicken breasts
- 1 can black beans (15 oz, drained and rinsed)
- 1 can great northern beans (15 oz, not drained)
- 1 can diced tomatoes with green chilis (10 oz)
- 1 cup salsa verde
- 1 package Ranch seasoning packet
- 1/2 onion, chopped
- 2 tsp cumin
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 cup chicken broth
- 8 oz cream cheese
- 1/2 cup chopped cilantro
Directions:
- Add all the ingredients to the crock pot, except the cream cheese and cilantro.
- Cover the crock pot with the lid, and cook on low for 6-8 hours or high for 3-4 hours.
- After this cooking time, remove the chicken from the crock pot and shred it.
- Return the shredded chicken to the crock pot.
- Add in the cream cheese, cover, and cook on low for 30 minutes or high for 15 minutes until the cream cheese is melted.
- Stir to combine and serve with your favorite toppings.
How to Serve Crock Pot Cream Cheese Chicken Chili
Serve your Crock Pot Cream Cheese Chicken Chili hot in bowls. You can top it with cilantro, cheese, sour cream, or tortilla chips for extra flavor and texture. It pairs well with crusty bread or rice too!
How to Store Crock Pot Cream Cheese Chicken Chili
After your meal, let the chili cool completely. Transfer it to an airtight container and store it in the fridge for up to 3-4 days. You can also freeze it for up to 2-3 months. Just make sure to label the container with the date!
Tips to Make Crock Pot Cream Cheese Chicken Chili
- For a thicker chili, reduce the amount of chicken broth.
- Add more vegetables like bell peppers or corn for extra nutrients and flavor.
- If you like it spicy, add some jalapeños or hot sauce.
Variation
You can try using different types of beans, such as pinto beans or kidney beans. Additionally, you can substitute the chicken with turkey or leave it out entirely for a vegetarian version.
FAQs
Can I use frozen chicken breast?
Yes, you can use frozen chicken breasts. Just increase the cooking time slightly.
Is this chili spicy?
The spice level depends on the salsa verde you use. For more heat, choose a spicy salsa.
Can I make this dish ahead of time?
Absolutely! You can prepare all the ingredients the night before, and just plug in your crock pot in the morning.
Crock Pot Cream Cheese Chicken Chili
Ingredients
Main Ingredients
- 3 pieces boneless chicken breasts
- 1 can black beans (15 oz, drained and rinsed) Drained and rinsed
- 1 can great northern beans (15 oz, not drained) Not drained
- 1 can diced tomatoes with green chilis (10 oz)
- 1 cup salsa verde
- 1 package Ranch seasoning packet
- ½ onion chopped
- 2 tsp cumin
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 cup chicken broth
- 8 oz cream cheese
- ½ cup chopped cilantro
Instructions
Preparation
- Add all the ingredients to the crock pot, except the cream cheese and cilantro.
Cooking
- Cover the crock pot with the lid, and cook on low for 6-8 hours or high for 3-4 hours.
- After this cooking time, remove the chicken from the crock pot and shred it.
- Return the shredded chicken to the crock pot.
- Add in the cream cheese, cover, and cook on low for 30 minutes or high for 15 minutes until the cream cheese is melted.
- Stir to combine and serve with your favorite toppings.