Picture this: It’s a chilly evening, you’re exhausted, but you *really* want something warm, comforting, and downright delicious. What if I told you that a bowl of incredible chili was just a few easy steps away, with almost no effort? That’s where my Easy Crock Pot Cream Cheese Chicken Chili Recipe Delight comes in! This isn’t just any chili; it’s ridiculously creamy, packed with flavor, and practically makes itself. Seriously, you just toss everything into your slow cooker, and by dinner time, you’ve got a bowl of pure happiness waiting. It’s perfect for those crazy weeknights when cooking feels like climbing Mount Everest, or even for a cozy game day with friends.
Why You’ll Love This Easy Crock Pot Cream Cheese Chicken Chili Recipe Delight
Get ready to fall in love with this chili, trust me! It’s a game-changer for busy cooks:
- Super Simple: Seriously, just dump and go! Minimal prep means maximum relaxation for you.
- Incredibly Creamy: That cream cheese makes all the difference, turning a regular chili into pure decadence.
- Flavor Explosion: The taco seasoning, green chilies, and blend of spices create a taste that’s totally addictive.
- Comfort Food King: It’s the ultimate bowl of warmth and coziness, perfect for any dreary day.
- Weeknight Wonder: Done in the crock pot, it means dinner is ready when you are, no last-minute panic required!
- So Versatile: Tastes amazing on its own or loaded up with all your favorite toppings.
Gather Your Ingredients for Easy Crock Pot Cream Cheese Chicken Chili
Okay, so getting this chili going is ridiculously easy, and that starts with the ingredients! You wanna grab some boneless, skinless chicken breasts – about two pounds should do the trick. Then, for our beans, we’re using two cans, one of black beans and one of kidney beans, make sure to rinse and drain ’em! Next up, we need some tomatoes and chilies – grab a 10-ounce can of diced tomatoes with green chilies, and a separate 4-ounce can of plain diced green chilies, both undrained for all that good stuff. Don’t forget a packet of taco seasoning, because that’s our flavor secret weapon! Add in about a teaspoon of chili powder, half a teaspoon of cumin, and if you like a little kick, a pinch of cayenne pepper. The star? Eight ounces of cream cheese, cut into cubes. And finally, about a cup of chicken broth to get things flowing. Oh, and have some shredded cheese, sour cream, cilantro, or jalapeños handy for topping if you fancy!
Step-by-Step Guide to Making Your Easy Crock Pot Cream Cheese Chicken Chili Delight
Alright, let’s get this party started! Making this chili is so straightforward, you’ll wonder why you ever bothered with fussy recipes. Just follow along, and in a few hours, pure deliciousness awaits. It’s practically foolproof! If you love easy crock pot meals, you should also check out this slow cooker chicken jambalaya – it’s another winner!
Loading the Crock Pot: The First Steps
First things first, grab your trusty crock pot! Lay those two pounds of chicken breasts right at the bottom. They’re the heart of our chili. Then, just add in your rinsed and drained black beans and kidney beans. Don’t skip the rinsing – it helps get rid of any extra starch. Next, dump in both cans of tomatoes and green chilies, no need to drain these little flavor bombs!
Adding Flavor and Creaminess to Your Chili
Now for the magic sauce! Sprinkle that packet of taco seasoning evenly over everything, followed by your chili powder, cumin, and cayenne if you’re feeling brave. This is what gives it that amazing zing! The star player for creaminess? Those cubes of cream cheese go right on top. Trust me, it melts in and makes the whole chili unbelievably smooth and rich. Pour in that cup of chicken broth to help everything mingle and cook nice and tender.
Cooking and Shredding: The Magic Happens
Pop the lid on your crock pot, set it to low for about 6 to 8 hours, or if you’re in a hurry, high for 3 to 4 hours. The chicken should be super tender and fall-apart easily. Once it’s done, carefully take the chicken out and shred it up using two forks. It’s ridiculously satisfying to pull apart! Then, just toss that shredded chicken right back into the pot and give it a good stir. All those yummy flavors will meld together beautifully.
Serving Your Easy Crock Pot Cream Cheese Chicken Chili
And there you have it! Your amazing chili is ready to go. Ladle generous portions into bowls. Now for the fun part – the toppings! Pile on some shredded cheddar or Monterey Jack cheese, a dollop of cool sour cream, a sprinkle of fresh cilantro, or even some sliced jalapeños if you love that extra heat. It’s your chili, make it awesome!
Tips for the Perfect Easy Crock Pot Cream Cheese Chicken Chili
You know, making this chili is pretty darn easy already, but I’ve picked up a few tricks along the way to make it absolutely *perfect* every single time. First off, don’t be scared to play with the spice level! If you like it hotter than a two-dollar pistol, just add more cayenne pepper, or maybe even a diced jalapeño or two right into the pot. On the flip side, if you want it milder, skip the cayenne altogether. For an extra thick chili, you can always leave out a bit of the chicken broth, or even mash up some of the beans against the side of the crock pot before cooking. And hey, if you love crock pot meals as much as I do, you should really check out this crock pot loaded steak and potato bake – it’s a lifesaver on busy nights!
Ingredient Notes and Substitutions for Your Chili
This chili recipe is pretty forgiving, which honestly, is one of the best parts! If you can’t find or don’t have black beans, no worries, pinto beans work just fine. The same goes for kidney beans; cannellini beans are a good swap. And if you’re not a fan of diced tomatoes with green chilies, just use regular diced tomatoes and add an extra 1/4 teaspoon of chili powder. Feeling adventurous? Swap out those canned green chilies for one fresh poblano pepper, seeded and diced, for a slightly different kind of heat.
Serving Suggestions for Your Creamy Chicken Chili
Now that you’ve got this amazing, creamy chili ready to go, what do you serve it with? Oh, the possibilities! My absolute favorite has to be some warm, crusty bread. You know, the kind you can just tear off and dip? Grandma’s homemade bread is perfect for this, but honestly, any good crusty loaf works wonders. If you’re feeling a bit more “I want corn!” then some delicious corn pie or even just a side of warm cornbread muffins is pure bliss. For something a little lighter, a simple side salad with a zesty vinaigrette cuts through the richness beautifully!
Storage and Reheating Instructions
This chili is fantastic for leftovers, and honestly, sometimes I think it tastes even better the next day! For storing, just pop any extra chili into an airtight container and pop it in the fridge. It should stay good for about 3-4 days. When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally, or even zap it in the microwave. Just be aware that the creaminess might mellow out a tiny bit after storing, but the flavor is still absolutely spot-on!
Frequently Asked Questions About This Easy Crock Pot Cream Cheese Chicken Chili
Got questions about this ridiculously easy chili? I totally get it! Here are a few things that come up:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are fantastic in this recipe and often even more flavorful. Just make sure they’re boneless and skinless, and they’ll cook up perfectly in the crock pot. You might even get away with cooking it on high a little longer without them drying out.
How can I make this chili spicier?
If you love a good kick, you’ve got options! Add more cayenne pepper, or even toss in a diced jalapeño or serrano pepper with the other ingredients. A dash of hot sauce in your bowl before serving also works wonders. Adjust until it’s just right for you!
Can I make this recipe vegetarian?
You sure can! Just swap out the chicken breasts for an extra can of beans (like pinto or cannellini) or a bag of frozen corn. You might want to add a little extra vegetable broth to make up for the liquid the chicken would release. It’ll still be super creamy and delicious!
What if I don’t have cream cheese?
No cream cheese? No problem! You can swap it out for a block of softened Velveeta cheese for a similar creamy texture, or even try using a dollop of sour cream or plain Greek yogurt stirred in at the very end of cooking, though it won’t be quite as rich. Some folks even use a bit of softened goat cheese!
Nutritional Information
Just a heads-up, the nutrition numbers for this Easy Crock Pot Cream Cheese Chicken Chili are estimates, you know, since we all use slightly different ingredients and serving sizes! But generally, you’re looking at around 450 calories per serving, with about 25g of fat (that’s the creamy goodness!), 35g of protein, and 20g of carbs. It also packs a good punch with 8g of fiber and about 800mg of sodium. It’s a hearty meal, for sure!
Print
Easy Crock Pot Cream Cheese Chicken Chili
- Total Time: 4 hours 15 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and creamy chicken chili recipe made in your crock pot.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (1 ounce) packet taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 8 ounces cream cheese, cut into cubes
- 1 cup chicken broth
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Instructions
- Place chicken breasts in the bottom of your crock pot.
- Add black beans, kidney beans, diced tomatoes and green chilies, and diced green chilies.
- Sprinkle taco seasoning, chili powder, cumin, and cayenne pepper (if using) over the ingredients.
- Pour in chicken broth.
- Add the cubed cream cheese on top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the crock pot and shred it with two forks.
- Return the shredded chicken to the crock pot and stir to combine with the chili.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, you can omit some of the chicken broth.
- Adjust the cayenne pepper to your spice preference.
- This chili freezes well.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 120mg
Keywords: crock pot, slow cooker, chicken chili, cream cheese, easy recipe, weeknight dinner, comfort food