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- 2 boneless, skinless chicken breasts - 1 (8 oz) package of cream cheese - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (15 oz) diced tomatoes with green chilies - 1 packet (1 oz) taco seasoning mix - 1 cup low-sodium chicken broth - Salt and freshly ground black pepper to taste - 1 red bell pepper, finely diced - 1 small onion, finely chopped - 3 cloves of garlic, minced - Shredded cheese - Sour cream - Avocado - Jalapeños - Fresh cilantro When making this chili, each ingredient brings its own taste and texture. The chicken breasts form a tender base. Cream cheese adds a rich, creamy feel. Black beans and sweet corn add fiber and sweetness. Diced tomatoes with green chilies provide a nice kick. The taco seasoning mix gives the chili its bold flavor. Low-sodium chicken broth keeps it light yet hearty. Salt and pepper enhance the overall taste. In the vegetable section, red bell pepper adds a nice crunch. Onion and garlic offer savory depth. They all blend well while cooking, creating a warm, inviting aroma. For toppings, I love to use shredded cheese for creaminess. A dollop of sour cream adds tang. Fresh avocado gives a smooth texture. If you enjoy heat, sliced jalapeños work great. Finally, fresh cilantro adds brightness and color. These ingredients come together to create a dish full of flavor and comfort. So gather them up, and let’s get cooking! First, we need to prepare the ingredients. Start by layering the chicken in the slow cooker. Place the two boneless, skinless chicken breasts flat at the bottom. This helps them cook evenly. Next, let’s combine the cream cheese mixture. In a large mixing bowl, add the cream cheese, black beans, sweet corn, diced tomatoes, taco seasoning, chicken broth, red bell pepper, onion, and minced garlic. Mix it well until everything is creamy and combined. This step brings all the flavors together for a tasty chili. Now it's time to cook the chili. Carefully pour the creamy mixture over the chicken in the slow cooker. Make sure to cover the chicken completely. Season the chili with a pinch of salt and a few cracks of black pepper. Cover the slow cooker with its lid. Set it on low for 6-7 hours or high for 4-5 hours. The goal is to have the chicken tender enough to shred easily. Once cooking is done, use two forks to shred the chicken right in the pot. Mix it thoroughly with the other ingredients. Let it cook for another 15 minutes to meld the flavors together. Before serving, taste your chili. Adjust the seasoning as needed by adding more salt or pepper. When ready to serve, dish out the chili hot. Garnish it with fresh cilantro. You can also add optional toppings like shredded cheese, sour cream, diced avocado, or sliced jalapeños for extra flavor. Enjoy your warm and creamy comfort meal! To ensure a creamy texture, start with softened cream cheese. Mix it well with the other ingredients. This helps it melt smoothly during cooking. If your chili seems too thick, add a splash of chicken broth for balance. Adjusting spice levels is simple. If you like it mild, use less taco seasoning. For more heat, add diced jalapeños or hot sauce. Taste your chili before serving to find the right flavor. When serving chili, I recommend pairing it with cornbread or tortilla chips. These sides complement the chili's rich flavors well. A side salad can also add freshness to your meal. For drinks, a light lager or iced tea works great. If you prefer something warm, serve hot cider. These options enhance the comforting feel of the meal. Choosing the right slow cooker makes a difference. A 6-quart model is perfect for this recipe. Make sure it has a good seal to keep moisture in. Cooking time can vary. If you use frozen chicken, plan for extra time. Cook on high for about 6 hours instead of 4. Always check the chicken for tenderness before serving. {{image_4}} You can easily switch the chicken for other proteins. Ground turkey works great here. If you want a meatless option, use beans instead of chicken. Chickpeas or lentils also fit well in this chili. For a dairy-free version, swap cream cheese with a non-dairy cream cheese. Coconut cream can add a nice touch too. Just make sure it blends well with the other flavors. To make your chili even better, try adding more spices. A dash of cumin or smoked paprika can boost the taste. You can also add a pinch of cayenne for some heat. Just remember to taste as you go! Incorporating vegetables is another fun way to enhance flavor. Chopped carrots, zucchini, or spinach can add nutrition and taste. Just chop them small so they cook well in the slow cooker. Chili can be served in different ways. You can use it as a dip with tortilla chips. It makes a fun snack for gatherings. Just set out a bowl and let everyone dig in! Another fun way is to serve the chili in tortilla bowls. You can find these at your grocery store. They add a crunchy texture and make for a great presentation. Fill the bowls with chili and top with your favorite toppings. Enjoy! To keep your chili fresh, let it cool first. Store it in an airtight container. This will keep moisture and air out. Glass or plastic containers work well. Label your containers with the date. This helps you track how long it's been in the fridge. You can freeze this chili too. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can. This prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat your chili on the stove for the best taste. Use a medium heat and stir often. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the texture nice. If it seems thick, add a splash of chicken broth to bring back its creaminess. Yes, you can use frozen chicken! Just place the frozen chicken breasts in the slow cooker. You will need to cook it longer. Set the cooker on low for about 8 to 9 hours. If you use high, aim for 5 to 6 hours. Crockpot Cream Cheese Chicken Chili lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. Always check for signs of spoilage before eating. Yes, you can cook this chili on the stovetop! Start by cooking the chicken in a pot until it’s done. Then shred it and add all the other ingredients. Let it simmer for about 30 minutes on low heat. Stir often to keep it from sticking. I love serving this chili with tortilla chips or warm cornbread. You can also pair it with a fresh salad or rice. For a fun twist, try it with nachos topped with cheese and jalapeños! This blog post covered all the key details for making Crockpot Cream Cheese Chicken Chili. We explored main ingredients like chicken and cream cheese, seasonings, vegetables, and optional toppings. I shared step-by-step instructions that guide you through cooking and serving the dish. Tips for perfecting your chili and variations make it easy to personalize. Now, you'll enjoy a tasty meal that's both simple and satisfying. Remember, with the right storage and reheating tips, you can savor leftovers, too. Dive in and enjoy each spoonful!

Crockpot Cream Cheese Chicken Chili

Savor the warmth of this Creamy Dreamy Chicken Chili that's perfect for cozy nights in! With tender shredded chicken, creamy ingredients, and vibrant veggies, this slow cooker recipe offers a delightful mix of flavors. Easy to prepare and packed with nutrition, it's a must-try for any chili lover. Click through for the full recipe and step-by-step instructions to create this comforting dish that your family will adore!
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Ingredients
  

2 boneless, skinless chicken breasts

1 (8 oz) package of cream cheese

1 can (15 oz) black beans, thoroughly drained and rinsed

1 can (15 oz) sweet corn, drained

1 can (15 oz) diced tomatoes with green chilies

1 packet (1 oz) taco seasoning mix

1 cup low-sodium chicken broth

1 red bell pepper, finely diced

1 small onion, finely chopped

3 cloves of garlic, minced

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped, for garnish

Optional toppings: shredded cheese, dollops of sour cream, diced avocado, or sliced jalapeños

Instructions
 

Begin by placing the two chicken breasts in the bottom of your slow cooker, ensuring they are evenly spread out.

    In a separate mixing bowl, thoroughly combine the cream cheese, black beans, corn, diced tomatoes (with their juices), taco seasoning, chicken broth, red bell pepper, chopped onion, and minced garlic. Stir until the mixture is well integrated and creamy.

      Carefully pour this flavorful mixture over the chicken in the slow cooker, ensuring the chicken is fully covered.

        Season the chili with a pinch of salt and a few cracks of black pepper according to your taste.

          Cover the slow cooker with its lid, and set it to cook on the low setting for 6-7 hours, or on high for 4-5 hours, until the chicken is tender and easily shreds apart.

            Once cooking is complete, use two forks to shred the chicken directly in the crockpot, mixing it with the other ingredients. Allow the chili to cook for an additional 15 minutes, permitting the flavors to meld beautifully.

              Before serving, taste your chili and adjust the seasoning, adding more salt and pepper if desired.

                Serve the chili hot, garnished generously with fresh cilantro and your choice of optional toppings for a delightful presentation.

                  Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6