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Crockpot Cream Cheese Chicken Chili

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Prep Time 10 minutes
Cook Time 6 hours
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian
Ingredients Method

Ingredients
  

Main
  • 2 lbs Boneless, skinless chicken breasts
  • 1 can (15oz) Black beans, rinsed and drained
  • 1 can (15oz) Great Northern beans (white beans), undrained
  • 1 can (15oz) Sweet corn, undrained
  • 1 can (10oz) Rotel (diced tomatoes and green chilies), undrained
  • 1 packet Taco seasoning (or 2 tbsp homemade)
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 8 oz Cream cheese, cubed (1 standard block)
  • 1 cup Chicken broth
  • 1/2 cup Shredded cheddar cheese (for topping)
  • 1/4 cup Fresh cilantro, chopped (for garnish)

Method
 

Main
  1. Place the raw chicken breasts in the bottom of a large slow cooker.
  2. Pour the drained black beans, undrained white beans, undrained corn, and undrained Rotel over the chicken.
  3. Sprinkle the taco seasoning, ground cumin, and chili powder evenly over the top.
  4. Pour the chicken broth into the slow cooker, then place the cubed cream cheese right on top of everything.
  5. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
  6. Remove the chicken breasts from the slow cooker, shred them using two forks, and return them to the pot.
  7. Stir the chili vigorously until the melted cream cheese is completely incorporated into the broth, creating a thick, creamy base.
  8. Serve hot in bowls, generously garnished with shredded cheddar cheese, fresh cilantro, and a side of tortilla chips!