crock pot cream cheese chicken chili

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

prep time: 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.

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 :

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
• ▢2 cans pinto beans – drained and rinsed
• ▢1 can white beans – drained and rinsed
• ▢1 small onion – yellow or white
• ▢3 teaspoons ground cumin
• ▢2 teaspoons chili powder
• ▢2 teaspoons garlic powder
• ▢salt and pepper to taste
• ▢8 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 kcal, Carbohydrates: 24 g, Protein: 30 g, Fat: 23 g, Saturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 117 mg, Sodium: 1380 mg, Potassium: 1084 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 1109 IU, Vitamin C: 24 mg, Calcium: 159 mg, Iron: 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!

Ingredients

• ▢1 lb boneless skinless chicken breasts trimmed of excess fat
• ▢1 yellow onion diced
• ▢2 cloves garlic minced
• ▢24 oz. chicken broth (low sodium)
• ▢2 15oz cans great Northern beans drained and rinsed
• ▢2 4oz cans diced green chiles (I do one hot, one mild)
• ▢1 15oz can whole kernel corn drained
• ▢1 tsp salt
• ▢1/2 tsp black pepper
• ▢1 tsp cumin
• ▢3/4 tsp oregano
• ▢1/2 tsp chili powder
• ▢1/4 tsp cayenne pepper
• ▢small handful fresh cilantro chopped
• ▢4 oz reduced fat cream cheese softened
• ▢1/4 cup half and half

TOPPINGS:

• ▢sliced jalapenos
• ▢sliced avocados
• ▢dollop of sour cream
• ▢minced fresh cilantro
• ▢tortilla strips
• ▢shredded Monterey jack or Mexican cheese

Instructions

• Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
• Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
• Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
• Remove chicken to large mixing bowl, shred, then return to slow cooker.
• Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
• If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.
• Stir well and serve with desired toppings.

Chef Tips

** to thicken chili even more, mix 1 Tbsp of cornstarch into 2-3 Tbsp of milk/half and half/chicken broth or water.  Stir until cornstarch dissolves, then stir that mixture into the chili.  Cook until thickened to your liking.

Thank you for staying with this post “crock pot cream cheese chicken chili” until the end.

More Posts :

• koala marsupial
• alcohol content in beck’s non alcoholic beer
• positive effects of the cold war
• why pernell roberts left bonanza
• pomodoro sauce vs marinara sauce