Description
A rich and comforting crockpot chicken chili made extra creamy with cream cheese, tender shredded chicken, beans, and warm spices, perfect for effortless slow-cooker meals.
Ingredients
- 500 g boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (400 g) diced tomatoes
- 1 can (400 g) black beans, drained and rinsed
- 1 can (400 g) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 225 g cream cheese, cubed
- 2 tablespoons chopped cilantro (optional)
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add onion, garlic, diced tomatoes, black beans, kidney beans, corn, and chicken broth.
- Season with cumin, chili powder, smoked paprika, salt, and black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Remove chicken, shred with two forks, and return it to the crockpot.
- Add cubed cream cheese and stir gently.
- Cover and cook for another 20–30 minutes until cream cheese is fully melted and chili is creamy.
- Stir well, garnish with cilantro if desired, and serve warm.
Notes
- For extra heat, add diced jalapeños or cayenne pepper.
- Serve with tortilla chips or crusty bread.
- This chili thickens as it cools.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American