Description
A creamy and tangy slow-cooker chili made with tender shredded chicken, black beans, corn, and cream cheese, perfect for busy weeknights.
Ingredients
- 2 pounds skinless, boneless chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chiles (10–15 oz)
- 1 packet taco seasoning (or 2–3 tbsp homemade)
- 8 ounces cream cheese, cut into chunks
- 1 cup chicken broth (low-sodium recommended)
Instructions
- Place the chicken in the slow cooker.
- Add the black beans, corn, and diced tomatoes on top of the chicken.
- Sprinkle taco seasoning evenly over the mixture.
- Pour in the chicken broth and gently stir to combine without disturbing the chicken.
- Place cream cheese chunks on top of the mixture.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Shred the chicken and return it to the slow cooker, stirring well to incorporate the cream cheese.
- Taste and adjust seasoning before serving with optional toppings.
Notes
For different textures, shred only half the chicken or add sautéed garlic and onion for depth.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican