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Crockpot Chicken Chili

Tis the season (except for us Arizonans!) for sweater weather, cozy fires & comfort meals! Making meals in the crockpot is a great way to cook delicious meals in bulk without sacrificing any flavor! This crockpot chicken chili is no exception and it’s a perfect dish to have on a cool, rainy day. By adding some cream cheese to the mix, it’s a nice and creamy spin on this traditional chili recipe. Put an even bigger spin on it by making chicken chili tacos or serving over a bed of brown rice for a meal everyone is sure to love.
Recipe & Photography by April Hamilton
Course: Main Course
Cuisine: American
Servings: 8
Calories: 190kcal

Ingredients

  • 1 Pound Chicken Breast
  • 1 Cup Low Sodium Chicken Broth
  • 12 Ounces Low Fat Cream Cheese
  • 1 Package Ranch Seasoning
  • 1 Can Low-Sodium Diced Tomatoes (do not drain)
  • 1 Can Low-Sodium Corn (drained)
  • 1 Can Low-Sodium Black Beans (drained and rinsed)
  • 1/2 Onion, chopped
  • Optional Garnishes: sour cream, cilantro, green onions, avocado, lime

Instructions

  • Lay the chicken breasts on the bottom of your crockpot. 
  • Top with the rest of the ingredients, leaving the cream cheese to place on top.
  • Cook on low for 6-8 hours, or on high for 3-4 hours. Stir occasionally to blend in the cream cheese.
  • About halfway through cook time, pull the chicken out and shred with two forks. Place back into chili mixture until chili has finished cooking.
  • Serve & garnish with fresh cilantro, sour cream, green onions, avocado and a squeeze of lime!

Nutrition

Serving: 1Cup | Calories: 190kcal | Carbohydrates: 21g | Protein: 15g | Fat: 5g | Fiber: 7.5g | Sugar: 5g