Description
This Slow Cooker Cream Cheese Chicken Chili is a hearty and creamy twist on traditional chili, combining tender chicken breasts with a blend of beans, spices, and smooth cream cheese. Perfect for an easy weeknight meal, it delivers comforting flavors with minimal prep and slow-cooked perfection.
Ingredients
Protein and Beans
- 3 boneless, skinless chicken breasts
- 2 cans pinto beans, drained and rinsed
- 1 can white beans, drained and rinsed
Liquids and Dairy
- 5 cups low sodium chicken broth
- 8 ounces reduced fat cream cheese, softened
Vegetables and Aromatics
- 1 small onion (yellow or white), chopped
- Handful of cilantro, roughly chopped
- Avocado, sliced (for serving)
- Limes (for squeezing, optional)
Spices and Seasonings
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- Salt and pepper to taste
Garnish
- Shredded cheese (optional, for topping)
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken breasts, chicken broth, pinto beans, white beans, chopped onion, ground cumin, chili powder, garlic powder, salt, and pepper to the slow cooker. Stir gently to distribute the spices evenly.
- Cook Chili: Cover the slow cooker and cook on high for 2 to 3 hours or on low for 4 to 5 hours until the chicken is cooked through and tender.
- Add Cream Cheese: About 30 minutes before serving, add the softened cream cheese to the slow cooker. Cover again and continue cooking for another 30 minutes to allow the cream cheese to melt and incorporate.
- Shred Chicken and Finish: Uncover the chili and stir well to mix the cream cheese thoroughly into the soup. Using two forks, shred the chicken breasts directly in the slow cooker. Adjust seasoning by adding more salt and pepper if needed.
- Add Fresh Cilantro and Serve: Stir in the roughly chopped cilantro. Serve the chili hot, topped with shredded cheese and avocado slices if desired. Offer lime wedges for squeezing over the chili for added brightness.
Notes
- You can substitute cream cheese with a dairy-free alternative for a lactose-free version.
- Use reduced sodium chicken broth to control the salt content.
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- This chili can be prepared a day ahead; flavors deepen after resting overnight in the refrigerator.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
