This Creamy Chicken Chili is the perfect fall crock pot meal during the busy week.
Background: Creamy Chicken Chili is a winning recipe for so many reasons. It’s easy, delicious, and all cooks in the Crock-Pot for less mess and an easy clean up. During the busy week we all face challenges and activities that make it difficult to have a healthy, hearty meal on the table for our families. At The Maverick Observer we love simple meals that taste amazing and make our lives easier. Everyone loves this Creamy Chicken Chili recipe and we’re sure you and your family will love it too! You can customize it your individual taste with ingredients you choose to put in or toppings when you serve it.
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion, diced
- 24 ounces chicken broth
- 30 ounces great northern beans
- 8 ounces diced green chiles – we love 505 roasted green chile
- 15 ounces sweet corn
- 1/2 cup or more fresh cilantro
- 8 ounces cream cheese
- 1/4 cup half and half
- 1 tablespoon chili powder
- 1 tablespoon garlic salt
- 1 teaspoon cumin
- black pepper to taste
- Optional toppings: sliced jalapenos, shredded cheese, tortilla strips, avocado, cilantro, sour cream
- Add chicken breasts to a Crock-Pot with seasonings, onion, beans, green chile, corn, chicken broth, and cilantro.
- Stir, cover, and cook on high for 3-4 hours, or low for 8 hours.
- Remove chicken, shred, and return to crockpot.
- Add cream cheese & half and half. Stir and let cook for 15-20 minutes until cream cheese is completely melted.
- Serve with desired toppings and enjoy!
Check out our BBQ Chicken Ring and Lasagna Pasta Skillet for more delicious dinner recipes.
We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.
