Description
Hearty and creamy chicken chili made in a crockpot, perfect for busy days and cooler weather. This budget-friendly recipe uses pantry staples and features a rich combination of chicken, beans, spices, and cream cheese. Great for meal prep and easily customizable to suit your preferences.
Ingredients
- 2 pounds chicken breast
- 2 cans Rotel (undrained)
- 2 cans corn (undrained)
- 2 cans pinto beans (drained and rinsed)
- 2 cans black beans (drained and rinsed)
- 1 large onion, diced
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 packets ranch seasoning
- 16 ounces cream cheese (2 bricks)
Instructions
-
- Add all ingredients except cream cheese to a crockpot.
- Place cream cheese bricks on top of the mixture.
- Cook on high for 4 hours or low for 8 hours.
- Once cooked, shred the chicken directly in the crockpot using two forks.
- Stir the shredded chicken and melted cream cheese into the chili until fully combined.
- Serve warm and enjoy!
Notes
- For extra spice, add diced jalapeños or cayenne pepper.
- Substitute chicken with extra beans and use vegetable broth for a vegetarian option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours (depending on crockpot setting)
- Category: Main Course
- Method: Slow Cooker, Crockpot
- Cuisine: American
