Slow Cooker Cream Cheese Chicken Chili
This slow cooker cream cheese chicken chili is a delicious, comforting, and easy-to-make meal perfect for busy weeknights or cozy weekends. With tender chicken, creamy texture from the cream cheese, and a blend of aromatic spices, it's sure to become a family favorite.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 15 oz cans of white beans, drained and rinsed
- 1 14.5 oz can of diced tomatoes
- 2 4 oz cans of diced green chilies
- 1 medium onion diced
- 2 cloves of garlic minced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz cream cheese softened
Instructions
- Start by dicing your onion and mincing the garlic. This prep work will make the assembly process smoother.
- Place the chicken breasts at the bottom of your slow cooker. This ensures they'll be fully submerged in the liquid for even cooking.
- Add the drained and rinsed beans, diced tomatoes (with their juice), green chilies, diced onion, and minced garlic on top of the chicken.
- Pour in the chicken broth.
- Sprinkle in the cumin, oregano, chili powder, salt, and pepper. Give everything a gentle stir to distribute the spices.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be tender and easily shredded when done.
- About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Cut the softened cream cheese into cubes and add it to the slow cooker. Stir gently to incorporate.
- Cover and cook for an additional 30 minutes, stirring occasionally, until the cream cheese is fully melted and incorporated.
- Taste and adjust seasonings if needed. Serve hot and enjoy!
Notes
For the best results, opt for high-quality ingredients. Use organic chicken if possible, and look for low-sodium beans and broth to control the salt content. Feel free to adjust the spices to your liking - some like it hot, others prefer it mild!