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–+ servings
Crock Pot Chicken Chili Cream Cheese with doritos and cilantro, avocado
Julia

Crock Pot Chicken Chili With Cream Cheese

5 from 3 votes
It an easy and healthy version of crock pot chicken chili with cream cheese. Perfect for 4 servings and any leftovers can be refrigerated, it tastes better on the next day too!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 542
Ingredients Method Nutrition Notes

Ingredients
  

  • 10 oz chicken thighs boneless skinless, or chicken breast, see notes
  • 1 small yellow onion diced
  • 2 cloves garlic medium, minced
  • ¾ cup canned corn frozen, freshly cooked, or canned
  • 2 cups chicken broth low sodium
  • 1 can (15 oz) can of white beans see notes
  • ½ cup green chilies canned or use 2 fresh, 1 mild 1 hot
  • 8 oz cream cheese low fat
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon chipotle powder or chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cilantro coriander, or sub with coriander powder
  • salt to taste
  • ⅛ teaspoon black pepper

Method
 

  1. Prep the Chicken. Wash and pat dry chicken thighs (or whatever boneless skinless chicken part you are using) and trim removing any excess fat.
  2. Place in a slow cooker (Iused 4.5 quart Crock Pot) and top with spices and the rest ingredients.
  3. Cook on LOW for 6 hours or HIGH for 3 hours. Remove chicken and shred it with a fork or handheld mixer (faster). Return the shredded chicken to the crock pot.
  4. In a small bowl mix cream cheese with a couple of spoonfuls of chili liquid. Stir this mixture in the chili and close the lid.
  5. Cook on HIGH for 15 -30 minutes and until chili starts to thicken. Add juice from half of a lime to the soup (to taste). This can also be done when serving individually.
  6. After that taste for seasoning and add more salt/pepper if necessary.
  7. Ladle into serving bowls and add your favorite toppings: Dorito chips, avocado slices, cilantro, and sour cream.

Nutrition

Calories: 542kcalCarbohydrates: 75gProtein: 21gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 36mgSodium: 244mgPotassium: 928mgFiber: 7gSugar: 41gVitamin A: 312IUVitamin C: 9mgCalcium: 131mgIron: 5mg

Notes

  • Chicken - 10 oz is perfectly fine for 4 people but if you want meatier and thicker chili you can add up to 1 lb of boneless skinless chicken.
  • Beans - You can use just white beans (Butter beans, Cannelini beans) in this recipe or mix things up a little by adding different beans: black beans, kidney beans, pinto beans (the same amount though or a little more is fine). Bigger beans will not become mushy so easily and chili will look ‘’fresh’’ for longer. If you have only a little bit of beans, you can easily substitute the rest with green, black, or red lentils. These can be cooked separately, except red lentils which will cook very fast and therefore can be added to the pot towards the last 10-15 minutes of cooking time, before adding cream cheese.

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