Oh my goodness, have you ever had a recipe that just warms your soul? That’s exactly how I feel about my **Crock Pot Cream Cheese Chicken Chili**! It’s one of those magical dishes that makes your home smell incredible, fills your belly with goodness, and wraps you in a cozy hug on a chilly day.
I remember the first time I made this version of chicken chili. I was trying to impress some friends during a game night, hoping to create the perfect atmosphere with great food and laughter. Little did I know that this delightful chili would become a staple in my meal rotation, and I now rely on it as my go-to crowd-pleaser. Trust me when I say that it’s just as easy to whip together for a casual dinner as it is for a gathering with friends!
## What’s in Crock Pot Cream Cheese Chicken Chili?
Let’s dive into the wonderful ingredients that make this chili a creamy, dreamy delight!
Boneless, Skinless Chicken Breasts: The star of the show! I love how tender and juicy they get after slow cooking. Plus, they soak up all those yummy flavors.
Black Beans: Packed with protein and fiber, these beauties add a hearty texture to the chili. I always go for low-sodium canned black beans to keep it healthier while still being super convenient.
Corn: Sweet and crisp, corn brings a bright pop of color and flavor. If you can snag fresh corn in the summer, go for it! But honestly? Canned or frozen works just fine year-round.
Diced Tomatoes with Green Chilies: This adds not just a lovely tomato base but also a hint of spice! I’m a fan of using the mild variety for this recipe—though if you’re feeling adventurous, you can always amp up the heat.
Cream Cheese: This is the secret weapon that turns an ordinary chili into a creamy, luscious dish! I like to use regular cream cheese for that rich flavor.
Spices (Chili Powder, Cumin, Garlic Powder, Onion Powder): These spices are what give the chili its warm, comforting flavor. Feel free to adjust the quantities based on how much flavor and warmth you prefer!
Salt and Pepper: They might seem basic, but they’re crucial to making sure everything tastes just right. A pinch here and a sprinkle there can make all the difference!
Chicken Broth: This adds moisture and ensures that everything cooks beautifully. The homemade kind is great, but I keep it simple with store-bought too!
Shredded Cheddar Cheese: A must for topping! The melty goodness of cheddar takes this chili to a whole new level.
Fresh Cilantro: I love the fresh, vibrant touch that chopped cilantro brings as a garnish. If you’re not a fan, feel free to skip it!
## Is Crock Pot Cream Cheese Chicken Chili Good for You?
I know what you’re thinking—this sounds delicious, but is it good for me? Let’s break it down a bit!
Chicken: A lean source of protein, chicken helps keep you feeling full and satisfied. It’s a fantastic alternative to beef chili.
Black Beans: These little wonders are not only high in protein but also loaded with fiber, which is key for digestive health. They’re like the superheroes of the dish!
Corn: Corn adds a natural sweetness along with vitamins and minerals. Just be mindful if you’re watching your carb intake, as it can contribute to the overall carb count.
Cream Cheese: While it contributes to the creaminess, it’s worth noting that cream cheese is higher in calories and fat. If you’re looking for a lighter option, you could always try a reduced-fat version.
Overall, while this chili isn’t exactly a salad, it certainly has some redeeming qualities and is a filling meal, especially when paired with a nice green side salad or some steamed veggies!
## Ingredients List
This recipe serves about 4-6 people, perfect for families or meal prep!
– 2 boneless, skinless chicken breasts
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (14 oz) diced tomatoes with green chilies
– 1 package (8 oz) cream cheese
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– Salt and pepper to taste
– 1 cup chicken broth
– 1 cup shredded cheddar cheese (for topping)
– Fresh cilantro, chopped (for garnish)
## How to Make Crock Pot Cream Cheese Chicken Chili?
Now, is the fun part! Let’s get cooking!
1. **Place chicken breasts** at the bottom of your crock pot, feeling like a true culinary wizard.
2. **Add the black beans, corn, diced tomatoes with green chilies, and chicken broth** on top of the chicken. Look at those colors; it’s like a fiesta in your pot!
3. **Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and pepper** over the mixture – channel your inner mad scientist here.
4. **Cut the cream cheese into cubes** and place it on top of everything. No need to worry about mixing it in yet; it’ll melt beautifully as it cooks!
5. **Cover the crock pot** and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork. Pro tip: The longer, the better!
6. **Once cooked, remove the chicken** and shred it using two forks – it’s therapy, I promise! Return the shredded chicken back into the pot and stir until the cream cheese is fully incorporated into the chili.
7. **Serve warm in bowls, topping each with shredded cheddar cheese** and a sprinkle of fresh cilantro. Dig in; it’s pure comfort!
## Perfect Pairings and Tips
This chili is absolutely delicious on its own, but let’s talk about some ways to take it up a notch!
– Pair it with **crusty bread or tortilla chips** for dipping. I mean, who doesn’t love a good dip opportunity?
– If you like it spicy, throw in some **extra diced jalapeños** or splash in some hot sauce. Your taste buds will thank you!
Remember, this dish freezes beautifully, so you can make a big batch and have meals ready to go for those busy weeknights. Just portion it out in freezer-friendly containers, and you’re set!
I can’t wait for you to try my **Crock Pot Cream Cheese Chicken Chili**. Each spoonful is a blend of flavors that’ll keep you reaching for more. I’d love to hear how it turns out for you, so don’t forget to drop me a note along with your favorite variations! Happy cooking!
