Crockpot Cream Cheese Chicken Chili
A creamy, hearty crock pot inspired recipe with chicken, beans, corn, and cream cheese. Perfect as a chili or chicken taco soup for easy family dinners.
Ingredients
- 2 large chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 packet taco seasoning
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 block (8 oz) cream cheese
- 2 cups chicken broth
- optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, tomatoes, kidney beans, taco seasoning, chili powder, cumin, and garlic powder.
- Pour in chicken broth and place cream cheese block on top.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Remove chicken, shred with two forks, then return to the crockpot.
- Stir until creamy and well blended. Serve with toppings of choice.
Notes
For a lighter version, substitute Greek yogurt or sour cream for cream cheese. To make spicier, add jalapeños or extra chili powder.