crock pot cream cheese chicken chili

crock pot cream cheese chicken chili

crock pot cream cheese chicken chili

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Chicken as food

Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[2]

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]

Easy Crock Pot Cream Cheese Chicken Chili

I LOVE this recipe. Not only is it extremely easy but it is SOOOOO good! One of my favorite meals to eat, especially on a cold night. Or even on a warm one. Doesn’t matter, this stuff is good. You can eat it by itself or with tortilla chips like my family likes. YUM!

Ingredients

  • 1 15- oz. can black beans
  • 1 15.25- oz. can corn undrained
  • 1 10- oz. can Rotel tomatoes undrained
  • 1 package ranch dressing mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. onion powder
  • 1 8- oz package light cream cheese
  • 2 chicken breasts

Instructions

  • Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
  • Top with seasonings and ranch dressing mix. Stir together.
crock pot cream cheese chicken chili
crock pot cream cheese chicken chili
  • Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
  • After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!

Notes

(recipe adapted from plain chicken)

Nutrition

Calories: 284kcal | Carbohydrates: 23g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Sodium: 700mg | Fiber: 2g | Sugar: 9g

Crockpot Cream Cheese Chicken Chili

Ingredients

  • 1 can black beans rinsed and drained
  • 1 can white beans
  • 1 can corn , undrained
  • 1 can Rotel , undrained
  • 1 package ranch dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 8 oz package light cream cheese
  • 2 chicken breasts

Instructions

  1. Place chicken at bottom of crock pot, then pour whole can of corn, rotel, black beans and white beans on top. Cover with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Crockpot Cream Cheese Chicken Chili

Equipment

  • Crockpot
yield: 8

prep time: 5 MINS

cook time: 4 HRS
total time: 4 HRS 5 MINS

Ingredients for Cream Cheese Chicken Chili

  • chicken breasts
  • black beans
  • canned corn
  • salsa
  • dry ranch seasoning
  • chili powder
  • cumin
  • garlic powder
  • cream cheese

How to make Cream Cheese Chicken Chili – Step by Step

  • Place chicken breasts in the bottom of your crockpot. Top with the black beans, corn, salsa, ranch seasoning, chili powder, cumin, and garlic powder. Stir everything well.
  • Place the block of cream cheese on top, then place lid on the crockpot. Cook over low heat for 6-8 hours or high heat for 4-5 hours.
  • Remove chiken breasts from the pot and shred with two forks. Return to the pot and stir everything well, evenly incorporating the cream cheese. Serve on its own or over rice, topped with shredded cheese, sour cream, and chopped cilantro if desired.
crock pot cream cheese chicken chili
crock pot cream cheese chicken chili

Notes

  • I only recommend using full fat or 1/3 less fat cream cheese in this recipe. Fat free cream cheese won’t melt and incorporate into the chili properly.
  • You can substitute a can of diced tomatoes for the salsa if you prefer.
  • I use and recommend low sodium black beans to cut down on the saltiness of the recipe.
  • This recipe freezes well! Just defrost in the refrigerator and either heat using your microwave, or warm up either in your crockpot using the “warm” or “low” setting, or you can heat on the stove over low heat.
  • We love to eat this over rice with shredded cheese, sour cream, chopped cilantro, and diced avocado on top!

Slow Cooker Cream Cheese Chicken Chili

Ingredients

  • 2 large boneless skinless chicken breasts

  • 1 (15 oz) can black beans, drained
  • 1 (15 oz.) can sweet corn
  • 1 (10 oz.) can Rotel tomatoes
  • 1 (1 oz.) packet Ranch dressing mix
  • 1 tsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tsp. onion powder
  • 1 brick cream cheese

Instructions

  1. Add all ingredients to a slow cooker, cover, and cook on LOW for 6-8 hours (or on HIGH for 3-4 hours).

  2. Remove chicken from the slow cooker and shred using two forks.
  3. Stir chicken back into the chili and serve with sour cream and shredded cheddar cheese.
  4. ENJOY!!

Another recipe :

Serves: 4-6 servings
Ingredients
  • 2 chicken breasts (fresh or frozen)
  • 1 can Rotel tomatoes (undrained)
  • 1 can corn (undrained)
  • 1 can black beans (drained and rinsed)
  • 1 t. cumin
  • 1 t. onion powder
  • 1 T. chili powder
  • 1 packet ranch dressing mix
  • 1 pkg cream cheese
Instructions
  1. Put chicken in the bottom of the crock pot.
  2. Add Rotel, corn, black beans, spices, and ranch dressing mix. Stir.
  3. Add cream cheese on top (do not stir).
  4. Cook on low for 6-8 hours.
  5. About 30 mins before serving, stir cream cheese into chili.
  6. Serve alone or over rice.

I found this on Pinterest, and decided to give it a go since it’s kind of a variation on one of my favorite quick crock pot staples – salsa chicken.

This recipe is basically just that – changing up the seasoning and adding cream cheese.  Quite honestly, it’s not really “chili” in the traditional sense, but I’m not sure what else you’d call it. It’s too thick to be a soup, but not quite a casserole. Whatever it is, though, it’s easy, and SO yummy!

Slow Cooker Cream Cheese Chicken Chili

Ingredients

  • 3 boneless, skinless chicken breasts
  • 5 cups chicken broth – low sodium
  • cans pinto beans – drained and rinsed
  • 1 can white beans – drained and rinsed
  • 1 small onion – yellow or white
  • 3 teaspoons ground cumin
  • teaspoons chili powder
  • teaspoons garlic powder
  • salt and pepper to taste
  • ounces cream cheese – (I use reduced fat), softened
  • handful cilantro – roughly chopped

Toppings

  • shredded cheese
  • avacado
  • limes for squeezing

Instructions

  • Add chicken, broth, beans, onion, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours.
  • About 30 minutes before serving, add cream cheese. Cover and cook another half hour.
  • Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired.

Notes

Flavor tip: add in 1-2 4-ounce cans of diced green chilis (drained).

Nutrition

Calories: 417 kcalCarbohydrates: 24 gProtein: 30 gFat: 23 gSaturated Fat: 12 gTrans Fat: 1 gCholesterol: 117 mgSodium: 1380 mgPotassium: 1084 mgFiber: 5 gSugar: 3 gVitamin A: 1109 IUVitamin C: 24 mgCalcium: 159 mgIron: 5 mg

Creamy Crockpot White Chicken Chili

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it’s the perfect companion on a chilly night!

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