Description
A simple and creamy chicken chili recipe made in your crock pot.
Ingredients
Scale
- 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