Crockpot Cream Cheese Chicken Chili
A hearty and creamy chili made with tender chicken, black beans, and fresh corn, perfect for meal-prepping and family gatherings.
Ingredients
Main Ingredients
- 2 pounds Boneless, Skinless Chicken Breasts Provides lean protein
- 1 can Black Beans Rinsed and drained
- 1 cup Corn Drained
- 1 can Diced Tomatoes with Green Chilies Adds zesty flavor
- 8 ounces Cream Cheese Creates creamy base without heavy cream
Spices
- 1 tablespoon Chili Powder Adds warmth and depth
- 1 teaspoon Cumin For an earthy note
- 1 teaspoon Garlic Powder Enhances flavor
- 1 teaspoon Salt To taste
- 0.5 teaspoon Pepper To taste
Toppings
- 1 cup Fresh Cilantro For garnish
- 0.5 cup Sour Cream Optional for added creaminess
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Rinse and drain the black beans, then add them to the crockpot, layering them on top of the chicken.
- Drain the corn and add it next, followed by the diced tomatoes with green chilies.
- Sprinkle the chili powder, cumin, garlic powder, salt, and pepper over the layers. DO NOT stir yet.
Cooking
- Set your crockpot on low and cook for 6-7 hours or on high for about 3-4 hours.
- Once cooked, remove the chicken breasts and shred them using two forks.
- Add the shredded chicken back into the crockpot.
- Place the cream cheese on top, cover, and allow it to soften for about 15 minutes.
- Stir everything together until the cream cheese fully integrates into the chili.
Serving
- Allow the chili to heat through for an additional 10 minutes.
- Ladle the chili into bowls and top with fresh cilantro and a dollop of sour cream, if desired.
Notes
Great for meal prep; doubles easily. Store leftovers in airtight containers. Adjust spice level to taste.