Crock Pot Cream Cheese Chicken Chili
A cozy and creamy chili made with chicken, black beans, corn, and cream cheese, perfect for busy days.
Ingredients
Main Ingredients
- 1 lb chicken breast Boneless and skinless
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 block (8 oz) cream cheese Softened for easier mixing
- 1 packet taco seasoning Adjust based on heat preference
- 1 cup chicken broth Low-sodium recommended
- Salt and pepper to taste To enhance flavor
Optional Toppings
- cilantro Chopped
- cheese Cheddar or your choice
- sour cream
Instructions
Preparation
- Place the chicken breast at the bottom of the Crock Pot.
- Add the black beans, corn, diced tomatoes, and chicken broth.
- Sprinkle the taco seasoning over the top.
- Drop the cream cheese on top of the mixture.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the pot and stir to combine everything.
- Season with salt and pepper to taste and serve with optional toppings.
Notes
Allow the chili to cool before storing. Store in an air-tight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw and reheat as necessary.