Slow Cooker Cream Cheese Chicken Chili

READY IN: 6hrs 10mins
Recipe by cjcloser

This came from the Plain Chicken blog -- her recipes are usually quick, easy and always delicious! I made this for dinner tonight -- dumped it into the crockpot this morning and it made the house smell delicious all day -- that's a good sign! The only thing I've changed is to halve the amount of cream cheese -- I found that a whole block was unnecessary for my taste. Otherwise, the recipe is hers.

Top Review by hainese

I made this last night and it was good but a little bland for my family. I doubled the recipe and used all no salt added vegetables, substituted one can of Rotel for one can of the diced tomatoes, and used a 12 oz. package of frozen corn for the canned corn. I also added 1 cup of no sodium chicken broth to compensate for the liquid from canned corn and tomatoes. With 4 chicken breasts and a whole block of cream cheese I figure it was about 291grams of sodium per serving. Next time I will add 1/2 teaspoon cayenne pepper to the seasonings.

Ingredients Nutrition

Directions

  1. Place chicken on the bottom of the cooker, then cover with the canned vegetables. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
  2. Cover with lid and cook on low for 6 to 8 hours.
  3. Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes.
  4. Serve!

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