Crockpot Cream Cheese Chicken Chili with Green Chiles
By Jonah Pike
Prep
10 min
Cook
360 min
Total
370 min
Servings
8
Level
Easy
I prepare this crockpot cream cheese chicken chili for when dinner must handle itself during events․ The chicken simmers in the broth along with tomatoes‚ green chiles‚ corn‚ and warm spices․ Afterward‚ softening and cubing the cream cheese produces creaminess while the gentle heat contributes to a hot dinner bowl (the green chiles keep its mildness)․
I utilize a 6-quart slow cooker and ensure that the lid remains closed throughout the entire cooking duration‚ because lifting it allows heat to escape from the pot and consequently slows the cooking process․ Begin with full-fat cream cheese that is at room temperature‚ then cube it toward the end‚ when it will melt more smoothly into the chicken that is tender enough to be pulled apart with two forks alongside other ingredients․
Overcooked chicken can indeed become dry even when it is in the presence of liquid․ Therefore‚ use the stated cooking window‚ shred it once it falls apart easily‚ then transfer it onto a cutting board in order to pull it into bite-size pieces with two forks․ A hand mixer on low operates efficiently in the slow cooker if one prefers the easy shortcut option‚ though it may splash․
For additional heat‚ an individual can use hot Rotel or cayenne pepper in a variety of dishes․ A finely chopped jalapeño works quite well too‚ while keeping the seeds in certainly adds to even more heat․ Drained cannellini or pinto beans can be stirred together with the cream cheese‚ while a teaspoon of smoked paprika or a dash of liquid smoke contributes to a deeper smoky flavor in the chili․
Why you'll love this recipe
- It yields eight servings‚ enabling the feeding of a larger group without requiring another pot on the stovetop․
- The slow cooker takes care of the long cooking during the time of your continued tasks with the rest of the day․
- Tender‚ shredded chicken consists of no large pieces at all for kids who would prefer them absent from their bowl during lunch on that day․
- Set out the toppings․ Each person can fill his or her bowl in a manner desired․
- Cream cheese should indeed be added in after the shredding process to the chicken‚ so that it will melt smoothly around the chicken․
- Leftovers offer a warm lunch that is easily retrieved from the refrigerator without the necessity of preparing an additional meal․
Ingredients
- •2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
- •1 cup low-sodium chicken broth
- •1 can (10 oz) diced tomatoes with green chilies (undrained)
- •1 can (4 oz) mild diced green chiles
- •1 can (15 oz) sweet corn (drained)
- •2 tbsp chili powder
- •2 tsp ground cumin
- •1 tsp onion powder
- •1 tsp garlic powder
- •8 oz cream cheese (softened and cut into cubes)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Place the chicken breasts in the bottom of a 6-quart slow cooker and pour the chicken broth over them.
- 2
Add the undrained diced tomatoes with green chilies, diced green chiles, drained corn, chili powder, cumin, onion powder, and garlic powder.
- 3
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and falls apart easily.
- 4
Remove the chicken to a cutting board, shred it into bite-size pieces with two forks, and return it to the slow cooker.
- 5
Add the cubed softened cream cheese and stir until it melts and the chili is smooth.
- 6
Heat on low for another 15 minutes.
- 7
Season with salt and pepper to taste, then serve hot with shredded cheese, cilantro, or tortilla strips.
FAQ
Nutrition (per serving)
Calories
350
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