Make this comforting, rich, and easy Cream Cheese Chicken Chili in your slow cooker. This recipe delivers a hearty, creamy white chili perfect for a simple weeknight dinner.
Author:sarahthompson
Prep Time:10 min
Cook Time:4 hours
Total Time:4 hours 10 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 pounds boneless, skinless chicken breasts
1 (15 ounce) can white corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (4 ounce) can diced green chilies, undrained
1 (10 ounce) can diced tomatoes with green chilies, undrained
4 cups low-sodium chicken broth
1 packet (1 ounce) dry ranch seasoning mix
1 teaspoon ground cumin
1/2 teaspoon garlic powder
8 ounces cream cheese, cut into cubes
Salt and black pepper to taste
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Top the chicken with the drained corn, black beans, great northern beans, diced green chilies, and diced tomatoes with green chilies.
Pour the chicken broth over the ingredients.
Sprinkle the ranch seasoning mix, cumin, and garlic powder evenly over the top.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
Add the cubed cream cheese to the chili. Stir until the cream cheese is completely melted and the chili is creamy.
Taste the chili and add salt and pepper as needed.
Serve hot. This is a great comfort food chicken chili option.
Notes
For a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix 2 tablespoons of cornstarch with the liquid, and then stir it back into the chili before adding the cheese.
If you prefer a spicier dish, add 1/2 teaspoon of cayenne pepper with the other seasonings.
This recipe works well for meal prep and freezes nicely.