Crock Pot Cream Cheese Chicken Chili
A flavorful and easy-to-prepare dish perfect for busy days, this slow-cooked cream cheese chicken chili is ideal for feeding a crowd.
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.
Notes
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.
