Crockpot Cream Cheese Chicken Chili: A Deliciously Easy Recipe for Busy Weeknights

Crockpot Cream Cheese Chicken Chili is a delightful dish that combines the comforting flavors of chili with the creamy richness of cream cheese, making it a favorite for many households. This recipe not only offers a warm and hearty meal but also embodies the essence of convenience, as it can be prepared effortlessly in a slow cooker. The origins of chili can be traced back to the American Southwest, where it has been a staple for generations, often enjoyed during gatherings and celebrations.

People love Crockpot Cream Cheese Chicken Chili for its incredible taste and texture. The tender chicken melds beautifully with the creamy sauce, creating a dish that is both satisfying and indulgent. Additionally, the ease of preparation allows busy families to enjoy a homemade meal without spending hours in the kitchen. Whether served on a chilly evening or at a festive gathering, this dish is sure to impress and warm the hearts of all who partake.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes with green chilies
• 1 (8 oz) package cream cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 tablespoon olive oil
• Fresh cilantro, for garnish (optional)
• Shredded cheese, for serving (optional)
• Avocado slices, for serving (optional)

Preparing the Ingredients

1. Start by gathering all your ingredients. This will make the cooking process smoother and more organized.
2. Dice the onion and mince the garlic. Set them aside in a small bowl.
3. Drain and rinse the black beans and corn. This helps to remove excess sodium and any canning liquid that may affect the flavor.
4. Prepare the chicken breasts by trimming any excess fat. You can leave them whole or cut them into smaller pieces for quicker cooking.

Cooking Process

1. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Transfer the sautéed onion and garlic mixture to the crockpot.
4. Next, add the chicken breasts to the crockpot. If you prefer shredded chicken, you can cut them into smaller pieces, but whole breasts work just as well.
5. Pour in the drained black beans, corn, and diced tomatoes with green chilies. Stir gently to combine all the ingredients.
6. In a small bowl, mix together the chili powder, cumin, paprika, salt, and black pepper. Sprinkle this spice mixture over the contents in the crockpot.
7. Pour the chicken broth over the mixture in the crockpot. This will help to keep the chicken moist and create a flavorful broth.
8. Finally, add the cream cheese on top of the mixture. Do not stir it in yet; it will melt and blend in during the cooking process.

Slow Cooking

1. Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time on low will yield more tender chicken.
2. About 30 minutes before the cooking time is up, check the chicken. If you used whole breasts, they should be cooked through and easy to shred. Use two forks to shred the chicken directly in the crockpot.
3. Stir the shredded chicken into the mixture, ensuring it is well combined with the beans, corn, and spices.
4. At this point, stir in the melted cream cheese until it is fully incorporated into the chili. This will give the chili a creamy texture and rich flavor.

Final Touches

1. Once the cooking time is complete, taste the chili and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your preference.
2. If the chili is too thick for your liking, you can add a little more chicken broth to reach your desired consistency.
3. Serve the chili hot in bowls. You can garnish with fresh cilantro, shredded cheese, and avocado slices for added flavor and texture.
4. For a complete meal, consider serving the chili with crusty bread, tortilla chips, or over a bed of rice.

Storage and Reheating

1. Allow any leftover chili to cool

   Conclusion:

   In summary, this Crockpot Cream Cheese Chicken Chili is a must-try for anyone looking to elevate their weeknight dinners with minimal effort and maximum flavor. The creamy texture combined with the zesty spices creates a comforting dish that warms the soul and satisfies the palate. Whether you’re serving it on a chilly evening or bringing it to a potluck, this chili is sure to impress your family and friends. For serving suggestions, consider topping your chili with fresh cilantro, diced avocado, or a sprinkle of shredded cheese for an extra layer of flavor. You can also serve it alongside warm cornbread or tortilla chips for a delightful crunch. If you’re feeling adventurous, try adding black beans or corn for added texture, or switch up the protein by using turkey or beef instead of chicken. The possibilities are endless! We encourage you to try this Crockpot Cream Cheese Chicken Chili and make it your own. Don’t forget to share your experience and any variations you come up with! Your feedback not only helps us improve but also inspires others in the kitchen. Happy cooking! Print
   

   Crockpot Cream Cheese Chicken Chili: A Deliciously Easy Recipe for Busy Weeknights

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   • Author: Dottie
   • Total Time: 375 minutes
   • Yield: 6–8 servings 1x

   Print Recipe

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   Description

   This creamy slow-cooked chicken chili features tender chicken breasts, black beans, corn, and diced tomatoes, all enriched with cream cheese for a delicious twist. It’s easy to prepare, customizable with your favorite toppings, and perfect for a cozy dinner. Enjoy a comforting bowl of this flavorful dish!

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   Ingredients

   Scale 1x2x3x

   • 2 lbs boneless, skinless chicken breasts
   • 1 (15 oz) can black beans, drained and rinsed
   • 1 (15 oz) can corn, drained
   • 1 (15 oz) can diced tomatoes with green chilies
   • 1 (8 oz) package cream cheese
   • 1 medium onion, diced
   • 2 cloves garlic, minced
   • 1 tablespoon chili powder
   • 1 teaspoon cumin
   • 1 teaspoon paprika
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 cup chicken broth
   • 1 tablespoon olive oil
   • Fresh cilantro, for garnish (optional)
   • Shredded cheese, for serving (optional)
   • Avocado slices, for serving (optional)

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   Instructions

   1. Start by gathering all your ingredients. This will make the cooking process smoother and more organized.
   2. Dice the onion and mince the garlic. Set them aside in a small bowl.
   3. Drain and rinse the black beans and corn. This helps to remove excess sodium and any canning liquid that may affect the flavor.
   4. Prepare the chicken breasts by trimming any excess fat. You can leave them whole or cut them into smaller pieces for quicker cooking.
   5. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
   6. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.
   7. Transfer the sautéed onion and garlic mixture to the crockpot.
   8. Next, add the chicken breasts to the crockpot. If you prefer shredded chicken, you can cut them into smaller pieces, but whole breasts work just as well.
   9. Pour in the drained black beans, corn, and diced tomatoes with green chilies. Stir gently to combine all the ingredients.
   10. In a small bowl, mix together the chili powder, cumin, paprika, salt, and black pepper. Sprinkle this spice mixture over the contents in the crockpot.
   11. Pour the chicken broth over the mixture in the crockpot. This will help to keep the chicken moist and create a flavorful broth.
   12. Finally, add the cream cheese on top of the mixture. Do not stir it in yet; it will melt and blend in during the cooking process.
   13. Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time on low will yield more tender chicken.
   14. About 30 minutes before the cooking time is up, check the chicken. If you used whole breasts, they should be cooked through and easy to shred. Use two forks to shred the chicken directly in the crockpot.
   15. Stir the shredded chicken into the mixture, ensuring it is well combined with the beans, corn, and spices.
   16. At this point, stir in the melted cream cheese until it is fully incorporated into the chili. This will give the chili a creamy texture and rich flavor.
   17. Once the cooking time is complete, taste the chili and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your preference.
   18. If the chili is too thick for your liking, you can add a little more chicken broth to reach your desired consistency.
   19. Serve the chili hot in bowls. You can garnish with fresh cilantro, shredded cheese, and avocado slices for added flavor and texture.
   20. For a complete meal, consider serving the chili with crusty bread, tortilla chips, or over a bed of rice.
   21. Allow any leftover chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.

   Notes

   • Feel free to customize the spices according to your taste preferences.
   • This chili can be made ahead of time and is perfect for meal prep.

   • Prep Time: 15 minutes
   • Cook Time: 180 minutes