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Slow Cooker Cream Cheese Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 41 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings
  • Category: Soup/Chili
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Cream Cheese Chicken Chili is a hearty and creamy chili recipe perfect for a comforting meal. It combines tender shredded chicken, white beans, diced tomatoes, green chilies, and flavorful spices slowly cooked to perfection, then finished with creamy softened cream cheese for a rich texture. Ideal for busy days, this recipe requires minimal prep and delivers a deliciously satisfying dish with warm and bold flavors.

Ingredients

Chicken and Beans

  • 2 lbs boneless skinless chicken breasts
  • 2 (15 oz) cans white beans, drained and rinsed

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes (with juice)
  • 2 (4 oz) cans diced green chilies

Liquids

  • 2 cups chicken broth

Seasonings

  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Dairy

  • 8 oz cream cheese, softened

Instructions

  1. Prepare Aromatics: Dice the onion and mince the garlic to have your aromatics ready for the slow cooker assembly, ensuring an even distribution of flavor.
  2. Layer Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker. This positioning allows them to stay submerged for even cooking.
  3. Add Beans and Vegetables: Top the chicken with drained and rinsed white beans, diced tomatoes with their juice, diced green chilies, diced onion, and minced garlic to build the chili base.
  4. Pour Broth: Add 2 cups of chicken broth over the layered ingredients to provide moisture and enhance the flavor.
  5. Season: Sprinkle the cumin, dried oregano, chili powder, salt, and black pepper evenly over the mixture. Stir gently just enough to distribute spices without disturbing layers.
  6. Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours, or alternatively on high for 3 to 4 hours, until the chicken is very tender and shreds easily.
  7. Shred Chicken: About 30 minutes before serving, remove the chicken breasts and shred them using two forks, then return the shredded chicken to the slow cooker to mix.
  8. Add Cream Cheese: Cube the softened cream cheese and add it to the slow cooker. Stir gently to incorporate the cream cheese evenly into the chili.
  9. Final Cook: Cover and cook for an additional 30 minutes, stirring occasionally, until the cream cheese has melted completely and blended to create a creamy texture.
  10. Season and Serve: Taste the chili and adjust seasonings if needed. Serve hot and enjoy this comforting creamy chicken chili.

Notes

  • Using boneless, skinless chicken breasts ensures easy shredding and a lean protein option.
  • If preferred, you can use chicken thighs for a richer flavor and more moisture.
  • Adjust chili powder depending on your preferred spice level.
  • Softening the cream cheese before adding helps it blend smoothly into the chili.
  • This chili pairs well with cornbread or tortilla chips for dipping.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Find it online: https://slsrecipes.com/slow-cooker-cream-cheese-chicken-chili-recipe/