Creamy Chicken Chili (Printable Version)
Slow-cooked creamy chicken with beans, tomatoes, and spices offers a rich and cozy meal.
# Everything You’ll Need:
→ Proteins
01 -
2 to 3 boneless, skinless chicken breasts
→ Canned Goods
02 -
1 can (10 oz) diced tomatoes with green chiles, undrained
03 -
1 can (15 oz) whole kernel corn, drained
04 -
1 can (15 oz) black beans, rinsed and drained
→ Seasonings
05 -
1 packet (1 oz) ranch seasoning mix
06 -
1 teaspoon chili powder
07 -
1 teaspoon ground cumin
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon onion powder
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Dairy & Liquids
12 -
1 block (8 oz) cream cheese
13 -
1 cup chicken broth
→ Optional Garnishes
14 -
Shredded cheddar cheese
15 -
Fresh cilantro, chopped
16 -
Green onions, sliced
17 -
Crushed tortilla chips
18 -
Sour cream
# Steps to Cook:
01 -
Arrange boneless, skinless chicken breasts in the slow cooker base.
02 -
Layer diced tomatoes with green chiles, drained corn, black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and black pepper over the chicken.
03 -
Pour chicken broth atop the mixture and place the cream cheese block on top of all ingredients.
04 -
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.
05 -
Use two forks to shred the cooked chicken directly in the slow cooker.
06 -
Stir thoroughly to incorporate melted cream cheese evenly until the chili is creamy.
07 -
Spoon hot chili into bowls and garnish as desired with shredded cheddar, cilantro, green onions, crushed tortilla chips, or sour cream.
# Extra Suggestions:
01 -
Adjust seasoning to personal preference. Recipe also works with frozen chicken breasts. Store leftovers refrigerated in an airtight container for up to 3 days.