Crockpot Cream Cheese Chicken Chili: A Creamy Comfort Dish
Introduction
This Crockpot Cream Cheese Chicken Chili is a rich, creamy, and flavorful dish that practically makes itself! Perfect for busy days, this dump-and-go recipe is packed with tender shredded chicken, hearty beans, and zesty spices, all brought together by a velvety cream cheese finish. Whether served on its own, over rice, or with tortilla chips, this chili is a guaranteed crowd-pleaser.
Ingredients
2 boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 packet (1 oz) ranch seasoning mix
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp garlic powder
Salt and pepper, to taste
1 block (8 oz) cream cheese, softened
1 cup chicken broth
Preparation Tips
Use Fresh Chicken: Fresh chicken ensures the best flavor and texture, but frozen can also work in a pinch.
Customize the Heat: Add diced jalapeños or red pepper flakes for extra spice.
Mix Before Serving: Stir well at the end to incorporate the cream cheese fully.
Top It Off: Garnish with shredded cheese, sour cream, avocado, or fresh cilantro for a perfect finish.
Adjust Thickness: Add more chicken broth for a thinner chili or let it thicken by cooking uncovered for 10-15 minutes.
Instructions
Step 1: Add Ingredients to Crockpot
Place the chicken breasts in the bottom of the crockpot.
Layer the black beans, corn, and diced tomatoes over the chicken.
Sprinkle the ranch seasoning, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper evenly over the top.
Step 2: Add Cream Cheese and Broth
Place the block of cream cheese on top of the mixture.
Pour the chicken broth over everything.
Step 3: Cook the Chili
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Step 4: Shred the Chicken
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot.
Step 5: Stir and Serve
Stir everything thoroughly to combine the cream cheese into the chili.
Serve hot with your favorite toppings.
Description
This Crockpot Cream Cheese Chicken Chili is the ultimate comfort meal. The combination of tender chicken, creamy broth, and zesty spices makes every bite unforgettable. It’s a hands-off recipe perfect for busy days, leaving you with a hearty and satisfying dinner.
Nutritional Information (Per Serving)
Calories: 350
Carbohydrates: 20g
Protein: 28g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 800mg
Fiber: 6g
Sugar: 3g
Frequently Asked Questions (FAQs)
1. Can I use frozen chicken?
Yes! You can use frozen chicken breasts, but you may need to add an additional hour of cooking time.
2. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
3. Can I make this without a crockpot?
Yes! Use a large pot or Dutch oven and simmer over low heat for 1-2 hours, stirring occasionally.
4. Can I substitute the cream cheese?
You can use Greek yogurt or sour cream for a tangier flavor.
5. Can I make it vegetarian?
Absolutely! Replace the chicken with diced sweet potatoes or extra beans, and use vegetable broth instead of chicken broth.
Recommendations
Serve with Sides: Pair with cornbread, tortilla chips, or rice for a complete meal.
Double the Recipe: This chili freezes well, so make extra for easy weeknight meals.
Spice It Up: Add hot sauce, jalapeños, or chipotle powder for an extra kick.
Conclusion
This Crockpot Cream Cheese Chicken Chili is a hassle-free recipe that delivers big on flavor. Whether you’re hosting a family dinner or meal-prepping for the week, this creamy, zesty, and hearty chili will quickly become a favorite in your recipe rotation!