Crockpot Cream Cheese Chicken Chili sounds delicious! Here’s a simple recipe to make it:
Ingredients:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 (8 oz) block of cream cheese
- 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed
- 1 can (15 oz) corn, drained (optional)
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 packet ranch seasoning mix (optional but adds great flavor)
- 1 packet taco seasoning mix
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup shredded cheese (optional for serving)
Instructions:
- Prepare the Crockpot: Place the chicken breasts (or thighs) in the bottom of the Crockpot.
- Add Ingredients: Pour in the ranch seasoning, taco seasoning, garlic powder, onion powder, chicken broth, diced tomatoes with green chilies, beans, and corn (if using).
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily.
- Shred the Chicken: About 30 minutes before serving, shred the chicken with two forks directly in the Crockpot.
- Add Cream Cheese: Cut the cream cheese into cubes and add it to the Crockpot. Stir to combine and let it melt into the chili for about 30 minutes.
- Taste & Season: Taste the chili and add salt, pepper, or more seasoning if desired.
- Serve: Serve with shredded cheese on top if desired, and enjoy!
