Slow Cooker Cream Cheese Chicken Chili
Ingredients:
2 lbs boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (like Ro-Tel)
1 can (10 oz) cream of chicken soup
1 package (8 oz) cream cheese, softened
1 packet taco seasoning (or homemade seasoning)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper, to taste
Chopped green onions (for garnish)
Shredded cheese (for serving, optional)
Tortilla chips (for serving, optional)
Instructions:
Step 1: Prepare the Slow Cooker
Place the chicken breasts at the bottom of your slow cooker.
Step 2: Add the Ingredients
Add the black beans, kidney beans, corn, diced tomatoes with green chilies, and cream of chicken soup over the chicken.
Sprinkle the taco seasoning, garlic powder, onion powder, cumin, and some salt and pepper on top.
Step 3: Cook the Chili
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
Step 4: Shred the Chicken
Once the cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Step 5: Add the Cream Cheese
Add the softened cream cheese to the slow cooker. Stir well to combine, allowing the cream cheese to melt into the chili and create a creamy texture.
Let it cook for an additional 30 minutes on low to heat through.
Step 6: Serve
Taste the chili and adjust the seasoning if needed.
Serve the chili warm, garnished with chopped green onions and shredded cheese. Enjoy with tortilla chips or cornbread on the side!