This hearty chicken chili combines tender shredded poultry with a rich, creamy base for a satisfying meal. It is designed for easy preparation in a slow cooker, making it an ideal choice for busy weeknights.
List of ingredients
- 3 boneless chicken breasts – use skinless breasts for a leaner result.
- 1 can black beans (15 oz) – drained and rinsed thoroughly.
- 1 can great northern beans (15 oz) – do not drain these, as the liquid adds body.
- 1 can diced tomatoes with green chilis (10 oz) – provides a base level of heat and acidity.
- 1 cup salsa verde – adds tang and depth of flavor.
- 1 pkg ranch seasoning packet – contains the salt and herbs needed for a savory profile.
- 1/2 onion, chopped – provides aromatic base flavor.
- 2 tsp cumin – adds a characteristic earthy, smoky taste.
- 2 tsp minced garlic – used for pungent, savory notes.
- 1 tsp salt – adjust based on the saltiness of the ranch packet.
- 1 tsp pepper – for a mild, spicy bite.
- 1 cup chicken broth – provides the necessary cooking liquid.
- 8 oz cream cheese – softened and used at the end for a creamy texture.
- 1/2 cup chopped cilantro – stirred in at the end for freshness.
step-by-step instructions
- Combine Base Ingredients: Place the three boneless chicken breasts in the bottom of your crockpot. Add the drained black beans, undrained great northern beans, diced tomatoes with green chilis, salsa verde, and chopped onion.
- Add Seasonings: Stir in the ranch seasoning packet, cumin, minced garlic, salt, and pepper. Ensure the seasonings are evenly distributed across the ingredients.
- Liquid Integration: Pour in the chicken broth and stir the entire mixture one last time to combine everything well.
- Slow Cook: Cover the crockpot with the lid. Cook on the low setting for 6 to 8 hours or on the high setting for 3 to 4 hours.
- Shred Poultry: Carefully remove the cooked chicken breasts from the pot. Shred the meat using two forks or a hand mixer, then return the shredded chicken to the pot.
- Creaming Process: Add the cream cheese to the mixture. Cover and cook on low for 30 minutes or on high for 15 minutes until the cheese is completely melted.
- Final Touch: Stir the chili well to incorporate the melted cream cheese. Stir in the chopped cilantro and serve with your preferred toppings.
Complementary Serving Suggestions
Crispy Tortilla Accompaniments
Serve this chili with tortilla strips or crushed tortilla chips. The crunch of the chips provides a necessary texture contrast to the creamy consistency of the broth. You can use salted or lime-flavored chips for extra zest.
White Rice Base
Ladle the creamy chili over a bed of steamed white rice. This method increases the volume of the meal and makes it more filling for larger groups. The rice absorbs the creamy sauce, creating a thick, porridge-like consistency.
Cheese Quesadillas
Prepare simple cheese quesadillas to serve on the side. These can be used as dippers, allowing you to scoop the chili directly with the toasted tortilla. This adds a layer of melted cheese and toasted corn flavor to the meal.
Customization and Ingredient Swaps
Alternative Poultry Cuts
While chicken breasts are standard, you can use boneless chicken thighs for a richer flavor and more moisture. This recipe also works well with pre-cooked rotisserie chicken, which significantly reduces the initial cooking time in the slow cooker.
Bean Variety Adjustments
You can substitute the black beans or great northern beans with pinto beans or cannellini beans. If your family prefers more vegetables, feel free to increase the bean quantity or add a can of corn for sweetness and texture.
Adjusting the Heat Level
To increase the spice, add cayenne pepper, red pepper flakes, or chopped fresh jalapeños. For a milder version, use a mild variety of diced tomatoes and green chilis and reduce the amount of salsa verde.
Tomato and Chili Substitutes
If you cannot find diced tomatoes with green chilis, use plain diced tomatoes and add a small can of chopped mild green chilis. You can also vary the brand of Rotel to find a heat level that suits your preference.
Advanced Cooking Techniques
Converting to Stovetop Method
To make this on a stove, use a large Dutch oven or heavy-bottomed pot. Sauté the onions and garlic first, then add the chicken and other ingredients. Simmer on medium heat for about 20 to 30 minutes until the chicken reaches an internal temperature of 165°F before shredding and adding cream cheese.
Methods for Thickening the Broth
If the chili is too thin, remove the lid of the slow cooker for the final hour of cooking to allow liquid to evaporate. Alternatively, take a cup of the white beans from the pot and puree them in a blender before stirring them back in to naturally thicken the base.
Efficient Chicken Shredding
Instead of using forks, use a hand mixer or a stand mixer with the paddle attachment to shred the cooked chicken. This process takes only a few seconds and ensures the meat is broken down into uniform, tender pieces.
Storage and Meal Prep Advice
Refrigeration Guidelines
Store leftover chili in an airtight container in the refrigerator for up to 4 to 5 days. Because of the dairy content, ensure the container is sealed tightly to prevent the chili from absorbing other odors in the fridge.
Freezing Instructions
This chili can be frozen for up to 3 months. For the best results, freeze the ingredients in a freezer bag before cooking, omitting the cream cheese. Once thawed and cooked, stir in the cream cheese at the final stage to maintain the best texture.
Reheating Process
Reheat the chili in a microwave-safe bowl or in a small pot on the stove. Stir occasionally during the reheating process to ensure the cream cheese is evenly distributed and doesn’t separate from the broth.
Troubleshooting and FAQs
Can I use frozen chicken breasts?
Yes, you can place frozen chicken breasts directly into the slow cooker. Be aware that frozen meat releases more moisture during the cooking process, which may result in a thinner broth. You may need to simmer it longer without the lid to achieve the desired thickness.
What is the best type of cream cheese to use?
Use full-fat brick cream cheese for the most stable emulsion and richest flavor. Low-fat versions may not melt as smoothly and can sometimes cause the sauce to break or become grainy.
Can I make this dairy-free?
Replace the cream cheese with a plant-based cream cheese alternative or a thick cashew cream. Ensure the substitute can withstand the heat of the slow cooker without curdling.
How do I prevent the cream cheese from clumping?
Cut the cream cheese into small cubes before adding it to the pot. This increases the surface area and allows it to melt more quickly and evenly into the hot chili broth.
Is it possible to use a different seasoning packet?
Taco seasoning is a great alternative to ranch seasoning. If you switch, be mindful of the salt content, as taco seasonings can be quite salty; adjust the added salt accordingly.
Print
Slow Cooker Creamy Chicken Chili with Cream Cheese
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: General
Description
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.
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
- Step 1: Place 3 boneless chicken breasts in the crockpot. Add 1 can (15 oz) black beans (drained and rinsed), 1 can (15 oz) great northern beans (not drained), 1 can (10 oz) diced tomatoes with green chiles, 1 cup salsa verde, and ½ chopped onion.
- Step 2: Stir in 1 pkg ranch seasoning, 2 tsp cumin, 2 tsp minced garlic, 1 tsp salt, and 1 tsp pepper.
- Step 3: Pour in 1 cup chicken broth and stir to combine.
- Step 4: Cover crock pot with lid, and cook on low for 6-8 hours or high for 3-4 hours.
- Step 5: After this cooking time, remove chicken, shred the chicken and return the chicken to the crock pot.
- Step 6: Then add in cream cheese, cover and cook on low for 30 minutes or high for 15 minutes until the cream cheese is melted.
- Step 7: Stir to combine and serve with your favorite toppings.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Chilis, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 364 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 75 mg