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Slow Cooker Cream Cheese Chicken Chili

5 from 43 votes
Slow Cooker Cream Cheese Chicken Chili | Creme de la Crumb
Light and creamy chicken chili made in your crockpot with avocado, fresh cilantro, and a hint of lime!
Prep Time: 5 minutes
Cook Time: 4 hours
0 minutes
Total Time: 4 hours 5 minutes
Servings:4 servings

Ingredients

  • 3 boneless, skinless chicken breasts
  • 5 cups chicken broth, low sodium
  • 2 cans pinto beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1 small onion, yellow or white
  • 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • salt and pepper to taste
  • 8 ounces cream cheese , (I use reduced fat), softened
  • handful cilantro, roughly chopped

Toppings

  • shredded cheese
  • avacado
  • limes for squeezing

Instructions

  • Add chicken, broth, beans, onion, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours.
  • About 30 minutes before serving, add cream cheese. Cover and cook another half hour.
  • Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired.

Notes

Flavor tip: add in 1-2 4-ounce cans of diced green chilis (drained). 

Nutrition

Calories: 417 kcal, Carbohydrates: 24 g, Protein: 30 g, Fat: 23 g, Saturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 117 mg, Sodium: 1380 mg, Potassium: 1084 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 1109 IU, Vitamin C: 24 mg, Calcium: 159 mg, Iron: 5 mg
Course: Main Course
Cuisine: American, Mexican
Author: Tiffany