Creamy Slow Cooker Chicken Chili with Cream Cheese
A slow cooker chicken chili with beans, corn and tomatoes, finished with cream cheese.
Equipment
- 6-quart slow cooker
- Cutting board
- Two forks
Ingredients
Main Ingredients
- 29 oz petite diced tomatoes two 14.5 ounce cans, drained
- 15 oz tomato sauce one can
- 1 ½ lb boneless skinless chicken breasts about 2 large
- 1 cup low sodium chicken broth
- 1 cup yellow onion diced
- 1 green bell pepper large, chopped
- 15 oz corn one can, rinsed and drained, or 1 package frozen
- 15 oz black beans one can, drained and rinsed
- 1 jalapeno minced, seeds and ribs removed
- ½ tsp kosher salt
- 2 tsp dried oregano or Italian seasoning
- 2 tsp chili powder use 1 teaspoon for milder chili
- 1 tbsp ground cumin
- 3 cloves garlic minced
- 4 oz cream cheese brick style, at room temperature
Instructions
Cooking
- Add everything but the cream cheese. Stir the tomatoes, sauce, chicken, broth, onion, pepper, corn, beans, jalapeno, salt, oregano, chili powder, cumin and garlic together in the slow cooker.
- Cook. Cover and cook on low for 7 hours or on high for 3 hours, until the chicken reaches 165 degrees F.
- Shred. Move the chicken to a board and shred it with two forks.
- Finish with cream cheese. Stir the chicken and softened cream cheese into the pot until smooth, then cover and cook 10 to 15 more minutes.
Notes
Substitutions: Use boneless skinless thighs for the breasts and frozen corn for canned.
Tips: Thaw the chicken fully before cooking and soften the cream cheese before stirring it in.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.