Description
This Slow Cooker Cream Cheese Chicken Chili is a comforting, hearty dish combining tender shredded chicken, creamy cheese, and flavorful spices. Perfect for an easy weeknight meal, this recipe uses a slow cooker to meld white beans, diced tomatoes, green chilies, and aromatic spices into a rich, creamy chili that’s warm and satisfying.
Ingredients
Scale
Chicken and Beans
- 2 lbs boneless skinless chicken breasts
- 2 (15 oz) cans white beans, drained and rinsed
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 2 (4 oz) cans diced green chilies
Liquids and Spices
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Dairy
- 8 oz cream cheese, softened
Instructions
- Prepare Aromatics: Dice the onion and mince the garlic to have them ready for layering in the slow cooker.
- Layer Chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker to ensure even cooking and full submersion in the liquid.
- Add Beans and Vegetables: Top the chicken with drained and rinsed white beans, diced tomatoes with their juice, canned diced green chilies, diced onion, and minced garlic.
- Pour Liquids: Pour in 2 cups of chicken broth to add moisture and help cook the ingredients evenly.
- Season: Sprinkle cumin, oregano, chili powder, salt, and black pepper over the mixture. Stir gently to distribute the seasonings without disturbing the layering too much.
- Cook: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and easily shredded.
- Shred Chicken: Approximately 30 minutes before serving, remove the chicken breasts from the slow cooker and shred using two forks, then return shredded chicken back into the slow cooker.
- Add Cream Cheese: Cut the softened cream cheese into cubes and add them to the chili. Stir gently to begin incorporating.
- Final Cooking: Cover again and cook for an additional 30 minutes, stirring occasionally, until the cream cheese is fully melted and blended into the chili, creating a creamy texture.
- Adjust and Serve: Taste the chili and adjust seasonings if needed. Serve hot and enjoy a comforting, creamy chicken chili.
Notes
- For thicker chili, cook uncovered in the last 30 minutes to allow some liquid to evaporate.
- Use fresh herbs if preferred; adjust amounts accordingly.
- Can be served with toppings like shredded cheese, sour cream, or chopped cilantro.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a spicier version, add chopped jalapeños or extra chili powder.
