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]
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!
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.
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!
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.
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!
Add all ingredients to a slow cooker, cover, and cook on LOW for 6-8 hours (or on HIGH for 3-4 hours).
Remove chicken from the slow cooker and shred using two forks.
Stir chicken back into the chili and serve with sour cream and shredded cheddar cheese.
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
Put chicken in the bottom of the crock pot.
Add Rotel, corn, black beans, spices, and ranch dressing mix. Stir.
Add cream cheese on top (do not stir).
Cook on low for 6-8 hours.
About 30 mins before serving, stir cream cheese into chili.
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
3boneless, skinless chicken breasts
5cupschicken broth – low sodium
2 canspinto beans – drained and rinsed
1canwhite beans – drained and rinsed
1small onion – yellow or white
3teaspoonsground cumin
2 teaspoonschili powder
2 teaspoonsgarlic powder
salt and pepper to taste
8 ouncescream cheese – (I use reduced fat), softened
handfulcilantro – 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).
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
1lbboneless skinless chicken breaststrimmed of excess fat
1yellow oniondiced
2clovesgarlicminced
24oz.chicken broth(low sodium)
215oz cansgreat Northern beansdrained and rinsed
24oz cansdiced green chiles(I do one hot, one mild)
115oz canwhole kernel corndrained
1tspsalt
1/2tspblack pepper
1tspcumin
3/4tsporegano
1/2tspchili powder
1/4tspcayenne pepper
small handful fresh cilantrochopped
4ozreduced fat cream cheesesoftened
1/4cuphalf 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.