Description
A hearty and creamy crockpot chicken chili that combines tender chicken breasts with beans, corn, and cream cheese for a rich, comforting meal perfect for busy days.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
Spices and Dairy
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese (for topping)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Combine Ingredients: Place the chicken breasts in the crockpot. Add black beans, kidney beans, corn, diced tomatoes with green chilies, diced onion, minced garlic, chili powder, cumin, paprika, salt, and pepper. Stir everything together to combine well.
- Cook the Chili: Cover the crockpot and cook on low heat for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot and stir.
- Add Cream Cheese: Cut the softened cream cheese into cubes and stir them into the chili until fully melted and the chili becomes creamy.
- Serve: Ladle the chili into bowls and top each serving with shredded cheddar cheese and chopped fresh cilantro. Serve hot for a comforting meal.
Notes
- For extra heat, add a diced jalapeño or a dash of hot sauce.
- You can substitute rotisserie chicken to reduce cook time significantly.
- Leftovers store well in the refrigerator for up to 3 days.
