Description
A creamy and flavorful chicken chili made easy in a slow cooker.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 onion, chopped
- 2 (15 oz) cans great northern beans, drained and rinsed
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 (10 oz) cans diced tomatoes with green chilies, undrained
- 1 (1 oz) packet ranch seasoning mix
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, sliced green onions, extra cheddar cheese
Instructions
- Place chicken breasts in the slow cooker.
- Add chopped onion, great northern beans, kidney beans, corn, and diced tomatoes with green chilies to the slow cooker.
- Sprinkle in ranch seasoning mix, cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Pour in chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and shreds easily.
- Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker.
- Add softened cream cheese and shredded cheddar cheese to the slow cooker. Stir until melted and combined.
- Serve hot and top with your favorite toppings.
Notes
- Adjust the amount of cayenne pepper to your spice preference.
- For a thicker chili, you can mash some of the beans against the side of the slow cooker.
- This chili freezes well. Let it cool completely before transferring to a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg
Keywords: slow cooker chili, cream cheese chili, crack chicken chili, chicken chili, easy chili recipe