Best Slow Cooker Cream Cheese Chicken Chili Recipes

SLOW COOKER CREAM CHEESE CHICKEN CHILI

Slow Cooker Cream Cheese Chicken Chili image

Chicken chili made in the slow cooker with a cream cheese sauce.

Provided by Andrea Escobar

Time 6h5m

Yield 4

Number Of Ingredients 9

Ingredients

2 (5 ounce) skinless, boneless chicken breast halves
1 (15.25 ounce) can corn, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package light cream cheese, cubed

Steps:

Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.

Nutrition Facts : Calories 430.4 calories, Carbohydrate 49.4 g, Cholesterol 72 mg, Fat 13.5 g, Fiber 10.8 g, Protein 30.8 g, SaturatedFat 7.1 g, Sodium 1721.1 mg, Sugar 3.7 g

SLOW COOKER CREAM CHEESE CHICKEN CHILI

Slow Cooker Cream Cheese Chicken Chili image

This came from the Plain Chicken blog -- her recipes are usually quick, easy and always delicious! I made this for dinner tonight -- dumped it into the crockpot this morning and it made the house smell delicious all day -- that's a good sign! The only thing I've changed is to halve the amount of cream cheese -- I found that a whole block was unnecessary for my taste. Otherwise, the recipe is hers.

Provided by cjcloser

Categories Poultry

Time 6h10m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

2 chicken breasts (frozen is fine)
1 (15 ounce) can black beans, drained and rinsed
1 (15 1/4 ounce) can corn, undrained
1 (14 ounce) can diced tomatoes, undrained
1 hidden valley ranch dressing mix
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon onion powder
0.5 (8 ounce) package light cream cheese, cut in chunks

Steps:

Place chicken on the bottom of the cooker, then cover with the canned vegetables. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
Cover with lid and cook on low for 6 to 8 hours.
Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes.
Serve!

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