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Crock Pot Cream Cheese Chicken Chili
Cream Cheese Chicken Chili is the perfect easy recipe for a cold day. Chicken, vegetables, and beans are slow-cooked in the crock pot for a simple, comforting meal.
Ingredients
- 1 Medium Onion, diced
- 1 Bell Pepper, diced, red or green
- 2 Chicken Breasts, boneless and skinless
- 3 tablespoons Taco Seasoning
- 3 cloves Garlic, minced
- 2 cups Chicken Stock
- 31.6 ounces Northern Beans, 2 cans
- 4 ounces Diced Green Chilis, one can
- 8 ounces Cream Cheese
- 1 cup Monterey Jack Cheese, shredded
- 1 cup Cheddar Cheese, shredded
- ¼ cup Chopped Green Onions
- Crispy Tortilla Strips , for garnish
Instructions
- Spray the crock of your slow cooker with non-stick cooking spray.
- Place diced onions and bell pepper in the bottom of the slow cooker.
- Season both sides of the chicken with taco seasoning; place chicken in an even layer on top of the peppers and onions.
- Add minced garlic.
- Pour chicken stock into the crock.
- Cover and cook for 5 hours on low.
- When finished cooking, use two forks to shred the chicken.
- Add all cheeses, diced green chilis (not drained) and drained beans to the crock.
- Cover and cook for 30-45 minutes more.
- Stir until all cheeses are blended into the broth and it has a creamy consistency.
- Serve in bowls and top with green onions and crispy tortilla strips.
Christina's Notes
- Add Rotel Tomatoes: I've made this chili recipe with diced tomatoes with green chilies, which add spice.
- Extra Beans: Feel free to add more beans for extra fiber.
- Protein: Turkey breast can be used in place of the chicken breast.
- Dietary consideration tip: Watching salt? Carbohydrates? Saturated fat? Adjust the recipe with ingredients that suit your needs.
- Spices: Making your own taco seasoning is a great way to adjust the amounts of cumin, chili powder, and onion powder to make the spices perfect for your family.