Crock Pot Cream Cheese Chicken Chili
Discover a delicious and comforting twist on traditional chili with this Crock Pot Cream Cheese Chicken Chili Recipe. Perfect for busy weeknights or cozy gatherings, this creamy dish combines tender chicken with a medley of beans, zesty salsa verde, and aromatic spices. With just 15 minutes of prep time, you can set it in your slow cooker and let the flavors meld beautifully throughout the day. Topped with fresh cilantro and served alongside warm cornbread or tortilla chips, this hearty chili is sure to please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves approximately six people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3 boneless chicken breasts
- 1 can black beans (15 oz – drained and rinsed)
- 1 can great northern beans (15 oz – not drained)
- 1 can diced tomatoes with green chilis (10 oz)
- 1 cup salsa verde
- 8 oz cream cheese
- 1 cup chicken broth
- 1 pkg ranch seasoning packet
- 1/2 onion (chopped)
- 2 tsp cumin
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
Instructions
- Prepare ingredients by chopping the onion and rinsing the black beans.
- In the slow cooker, layer in the chicken breasts followed by black beans, great northern beans, diced tomatoes, and salsa verde.
- Sprinkle in ranch seasoning, chopped onion, cumin, minced garlic, salt, and pepper.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is done.
- Shred the cooked chicken with two forks and return it to the crock pot.
- Add cream cheese; cover again and cook on low for an additional 30 minutes or high for 15 minutes until melted.
- Stir to combine before serving; garnish with chopped cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg