Description
A creamy, mildly spiced slow-cooked chili made with shredded chicken, black beans, corn, and cream cheese—perfect for busy weeknights.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 8 oz cream cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the drained corn, black beans, diced tomatoes, diced onion, and minced garlic on top of the chicken.
- Sprinkle the chili powder, cumin, and a good pinch of salt and pepper over everything.
- Pour in 2 cups chicken broth to cover the mixture.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender.
- About 30 minutes before serving, shred the chicken directly in the pot with two forks and stir in the cream cheese until melted and well combined.
- Taste and adjust seasoning, then serve warm.
Notes
For extra creaminess, soften the cream cheese at room temperature before adding it to the pot. Adjust spices for more heat if desired.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg