Crockpot Cream Cheese Chicken Chili
A creamy and flavorful chili made with tender chicken, beans, and cream cheese, perfect for a comforting meal.
Ingredients
- 3 boneless chicken breasts boneless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed drained and rinsed
- 1 can (15 oz) great northern beans, undrained undrained
- 1 can (10 oz) diced tomatoes with green chilis
- 1 cup salsa verde
- 1 package Ranch seasoning
- ½ onion chopped onion chopped
- 2 tsp cumin
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 cup chicken broth
- 8 oz cream cheese
- ½ cup chopped cilantro
Instructions
- Place all ingredients in the crock pot, except the cream cheese and cilantro.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once the time is up, remove and shred the chicken, then return it to the pot.
- Add cream cheese, cover, and cook on low for an additional 30 minutes or high for 15 minutes until the cream cheese melts.
- Stir to combine and serve with your favorite toppings.
Notes
Garnish with chopped cilantro and serve with tortilla chips for extra flavor and crunch.