Here’s a Crockpot Cream Cheese Chicken Chili recipe that’s easy to make and absolutely delicious! It’s a creamy, comforting dish that’s perfect for cozy dinners.
Ingredients:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 (15 oz) can white beans (such as cannellini or great northern beans), drained and rinsed
- 1 (15 oz) can corn kernels, drained (or use frozen corn)
- 1 (4 oz) can diced green chilies
- 1 (14.5 oz) can diced tomatoes (drained)
- 1 medium onion, diced
- 1 cup chicken broth (or stock)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp chili powder (optional, for a little heat)
- 1/2 tsp smoked paprika (optional, for extra depth of flavor)
- Salt and pepper to taste
- 8 oz cream cheese (cubed)
- 1/2 cup shredded cheddar cheese (optional, for extra cheesy flavor)
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream, for serving (optional)
Instructions:
- Prep the Chicken: Place the chicken breasts (or thighs) at the bottom of your Crockpot.
- Add the Veggies and Beans: Add the drained and rinsed white beans, drained corn, diced green chilies, diced tomatoes, and chopped onion to the Crockpot.
- Season: Add the chicken broth, garlic powder, onion powder, cumin, chili powder (if using), smoked paprika, salt, and pepper. Stir everything together to combine.
- Cook: Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Once the chicken is fully cooked, use two forks to shred the chicken directly in the Crockpot. Stir everything together.
- Add Cream Cheese: Add the cubed cream cheese to the Crockpot and stir it in until it’s fully melted and the chili becomes creamy. If you’re using shredded cheddar, you can add it at this point as well.
- Serve: Taste the chili and adjust seasoning with more salt, pepper, or chili powder if needed. Serve the chili with optional toppings such as fresh cilantro, sour cream, or extra shredded cheese.
Tips:
- For extra heat: Add a chopped jalapeño or a few dashes of hot sauce to the Crockpot for some spicy kick.
- Make it thicker: If you like your chili thicker, you can mash a portion of the beans with a fork before adding the cream cheese to help thicken it up.
- Freezing: This chili freezes wonderfully! Let it cool, then store in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.
This Crockpot Cream Cheese Chicken Chili is a fantastic, easy-to-make recipe that’s perfect for busy nights, and the creamy texture is super comforting!
