Description
A creamy, slightly spicy chicken chili made in the slow cooker with pantry staples, perfect for hands-off weeknight dinners.
Ingredients
- 2 pounds skinless, boneless chicken breasts or thighs
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chiles (10–15 oz)
- 1 packet taco seasoning (or 2–3 tbsp homemade taco seasoning)
- 8 ounces cream cheese, cut into chunks and softened to room temperature
- 1 cup chicken broth (low-sodium recommended)
- Optional toppings: shredded cheddar or Monterey Jack, diced avocado, chopped cilantro, sour cream, sliced jalapeños, crispy tortilla strips
Instructions
- Place the chicken in an even layer on the bottom of the slow cooker.
- Pour the black beans, corn, and diced tomatoes with green chiles on top of the chicken. Spread evenly.
- Sprinkle the taco seasoning over the mixture so the flavor distributes.
- Add the chicken broth and gently stir a couple of times to combine liquids and loosen any stuck-on seasoning.
- Cut the cream cheese into chunks and place them on top of the mixture so they’ll melt during cooking.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is tender.
- Remove the chicken to a cutting board or shred it directly in the pot. Return shredded chicken to the slow cooker and stir thoroughly to incorporate the cream cheese into a smooth sauce.
- Taste and adjust seasoning with salt, pepper, or extra taco seasoning. Serve hot with your preferred toppings.
Notes
For a dairy-free version, swap cream cheese for 1 cup full-fat coconut milk plus 2 tbsp creamy nut butter. Adjust seasoning for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican