Description
A comforting and creamy chicken chili that’s easy to prepare and perfect for busy weeknights. Just toss the ingredients in the slow cooker for a delicious one-pot meal.
Ingredients
- 2 chicken breasts (boneless, skinless)
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes with green chiles
- 1 package (8 oz) cream cheese
- 1 packet of chili seasoning (or homemade)
- 1 cup of chicken broth
- Optional: diced onions, green peppers
Instructions
- Chop any additional vegetables you’re using.
- Place the chicken breasts at the bottom of your Crock Pot.
- Add the black beans and corn.
- Pour in the diced tomatoes with green chiles and chicken broth.
- Sprinkle the chili seasoning over the top.
- Cut the cream cheese into chunks and add it to the mix.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
- Shred the chicken with two forks right in the pot, stir, and let the cream cheese melt into the chili.
Notes
Serve with cornbread or crusty bread. Top with shredded cheese, sour cream, and fresh cilantro. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican