Crock pot cream cheese chicken chili recipe
Crock pot cream cheese chicken chili recipe has everything you love about classic chili but with a delicious cream broth. This chili is easy and delicious.
Servings: 6
Ingredients
- 3 boneless chicken breasts
- 1 can black beans (15 oz - drained and rinsed)
- 1 can great northern beans (15 oz - not drained)
- 1 can Diced Tomatoes with Green Chilis (10 oz can)
- 1 cup salsa verde
- 1 pkg Ranch Seasoning Packet
- 1/2 onion chopped
- 2 tsp cumin
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 cup Chicken Broth
- 8 oz cream cheese
- 1/2 cup chopped cilantro
Instructions
- Add all the ingredients to the crock pot, except the cream cheese and cilantro.
- Cover crock pot with lid, and cook on low for 6-8 hours or high for 3-4 hours.
- After this cooking time, remove chicken, shred the chicken and return the chicken to the crock pot.
- Then add in cream cheese, cover and cook on low for 30 minutes or high for 15 minutes until the cream cheese is melted.
- Stir to combine and serve with your favorite toppings.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 364kcal | Carbohydrates: 26g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 980mg | Potassium: 677mg | Fiber: 7g | Sugar: 6g | Vitamin A: 977IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 3mg
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