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Crock Pot Cream Cheese Chicken Chili
Prep Time
10
minutes
mins
Cook Time
5
hours
hrs
45
minutes
mins
Total Time
5
hours
hrs
55
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
servings
Ingredients
▢
1
medium onion
-
diced
▢
1
bell pepper
-
diced, red or green
▢
2
boneless skinless chicken breasts
▢
3
tablespoons
Taco Seasoning
-
I use this homemade recipe
▢
3
cloves
garlic
-
minced
▢
2
cups
chicken stock
▢
30
ounces
Northern beans
-
drained, 2 cans drained
▢
4
ounces
diced green chilis
-
mild or hot, whichever you prefer, 1 can
▢
8
ounces
cream cheese
▢
1
cup
Monterey Jack cheese
-
shredded
▢
1
cup
cheddar cheese
-
shredded
▢
¼
cup
chopped green onions
▢
Crispy tortilla strips for garnish
Instructions
Spray the crock of your slow cooker with non-stick cooking spray.
Place diced onions and bell pepper in the bottom of the slow cooker.
Season both sides of the chicken with taco seasoning; place chicken in an even layer on top of the peppers and onions.
Add minced garlic.
Pour chicken stock into the crock.
Cover and cook for 5 hours on low.
When finished cooking, use two forks to shred the chicken.
Add all cheeses, diced green chilis (not drained) and drained beans to the crock.
Cover and cook for 30-45 minutes more.
Stir until all cheeses are blended into the broth and it has a creamy consistency.
Serve in bowls and top with green onions and crispy tortilla strips.
Notes
Add Vegetables:
Corn, shredded carrot or whatever you like to this recipe.
Cheese:
Top with more cheese, can you really even have enough?
Add-Ins:
Fresh cilantro, fresh parsley, sliced avocado, and sour cream.
Alternate cooking method tip:
Cook in the instant pot for 15 minutes and then do a manual release to make the chili quick.