Crock Pot Cream Cheese Chicken Chili has become one of my go-to recipes for busy weeknights. It’s comforting, creamy, and super easy to make. I love to use my slow cooker because it takes care of all the hard work for me. Just toss in the ingredients, set it, and let it work its magic. If you’re looking for a cozy meal that everyone in the family will love, keep reading to find out how to whip up this delicious dish.
Ingredients for Crock Pot Cream Cheese Chicken Chili
The ingredient list for this chili is simple and often consists of items I already have in my pantry. Here is what you will need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 block (8 oz) cream cheese
- 2 cups chicken broth
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Sliced jalapeños
- Avocado slices
Why I Love Crock Pot Cream Cheese Chicken Chili
I have a love-hate relationship with cooking. On busy days, I want meals that are quick, but I also enjoy meals that are hearty and satisfying. This Crock Pot Cream Cheese Chicken Chili recipe combines both. It warms my soul, and the best part is that it cooks while I’m busy with other things.
There’s something magical about letting the flavors meld together throughout the day. The aroma wafts through my kitchen, inviting everyone to come to the table. Meal times become a family affair, and I find that this chili helps spark conversations and laughter.
How to Make Crock Pot Cream Cheese Chicken Chili
Step 1: Prepare the Chicken
I start by placing the chicken breasts at the bottom of the slow cooker. There is something therapeutic about cooking chicken. I usually sprinkle a little salt and pepper on them for added flavor. The chicken acts as the base for this rich and creamy chili.
Step 2: Add the Other Ingredients
Next, I toss in the white beans, corn, and the can of diced tomatoes with green chilies. The can of tomatoes adds a lovely tangy flavor. I love keeping my pantry stocked with canned goods because they make meals like this so easy.
Step 3: Stir in Taco Seasoning
I sprinkle a packet of taco seasoning over everything. Taco seasoning is perfect for flavoring the chili without the need to haul out multiple spices. Just sprinkle it in and know it combines beautifully with the other ingredients.
Step 4: Pour in the Chicken Broth
After that, I pour in about two cups of chicken broth. This helps everything stay moist and gives the chili that perfect consistency. A good broth adds depth of flavor and makes each spoonful feel comforting.
Step 5: Set the Slow Cooker
At this point, it is time to put on the lid and set the slow cooker. I usually opt for low heat for about six to eight hours. If I’m in a hurry, I can use the high setting for about three to four hours. The slow cooker works like a charm and does not require constant attention.
Adding the Cream Cheese
Step 6: The Creamy Goodness
Once the cooking time is up, I take the lid off and add the cream cheese to the mixture. It’s amazing how simply stirring it in transforms the chili. As it melts, it becomes silky and creamy. I can hardly wait to dig in at this point.
Step 7: Shred the Chicken
I usually use two forks to shred the chicken right in the slow cooker. The meat breaks apart easily, and mixing it back into the chili ensures that every bite is packed with flavor.
Serving Crock Pot Cream Cheese Chicken Chili
Step 8: Serve Hot
I ladle the chili into bowls and top it with some shredded cheese and a dollop of sour cream. If I’m feeling fancy, I add some sliced jalapeños for a kick. The creamy chili pairs perfectly with the toppings, and it makes for an appealing dish overall.
Step 9: Pair with Sides
For an extra treat, I often pair this chili with some crusty bread or tortilla chips. Dipping chips into the creamy goodness takes the experience to another level. Sometimes, I make cornbread as a side, and it’s a hit every time.
How to Store Crock Pot Cream Cheese Chicken Chili
One of my favorite things about this Crock Pot Cream Cheese Chicken Chili is that it stores beautifully. If I happen to have leftovers, I put them in an airtight container in the fridge. It stays fresh for about three to four days.
Freezing Tips
If I happen to have more than I can eat, I freeze portions for busy days ahead. I let the chili cool, then freeze it in freezer-safe bags. This way, I know I have a delicious meal ready to go.
Nutritional Information
This chili is not just tasty; it is also nutritious. Below is a quick look at approximate nutritional values per serving:
- Calories: 400
- Protein: 30g
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 8g
It offers a hearty meal packed with protein from the chicken and beans while keeping comfort food cravings in check.
Why You Should Try Crock Pot Cream Cheese Chicken Chili Recipe
This Crock Pot Cream Cheese Chicken Chili is a lifesaver in my kitchen. Having a solid recipe that requires minimal effort while still delivering big flavors is a win in my book. The creamy texture combined with the spices creates a dish everyone at my table enjoys.
Whenever I bring it to family gatherings or potlucks, people can’t believe how easy it is to make. Each time, I leave the gathering with empty bowls and requests for the recipe. This chili is perfect any time of the year, whether it’s a chilly evening or a casual summer meal.
Enjoying Your Crock Pot Cream Cheese Chicken Chili Recipe
I cannot recommend this Crock Pot Cream Cheese Chicken Chili enough. It’s an easy, quick-to-make meal that brings everyone together. If you are short on time and in need of a hearty dish, this recipe might just become a favorite in your household. I’ve made it countless times and never get tired of it. From my kitchen to yours, I hope you enjoy making it as much as I do!