Crock Pot Cream Cheese Chicken Chili

Crock Pot Cream Cheese Chicken Chili is the perfect easy recipe for a cold day. Chicken, vegetables, and beans are slow-cooked in the crock pot for a simple, comforting meal. This cream cheese chicken chili recipe is so easy to make. It’s made with shredded cheddar cheese, peppers and onions, beans, and a cream cheese sauce. Make this recipe ahead of time, then enjoy it when you’re ready.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 5 hours 45 minutes

Total Time: 5 hours 50 minutes

Servings: 6 Servings

Calories: 914 kcal per serving

Ingredients

1 - Onion
1 - Bell Pepper
2 - Chicken Breasts, boneless and skinless
3 tablespoons - Taco Seasoning
3 cloves - Garlic
2 cups - Chicken Stock
31 ⅔ ounces - Northern Beans
4 ounces - Green Chilis
8 ounces - Cream Cheese
1 cup - Monterey Jack Cheese
1 cup - Cheddar Cheese
¼ cup - Green Onions
Crispy Tortilla Strips

Instructions

Spray the crock of your slow cooker with non-stick cooking spray.
Place diced onions and bell pepper in the bottom of the slow cooker.
Season both sides of the chicken with taco seasoning; place chicken in an even layer on top of the peppers and onions.
Add minced garlic.
Pour chicken stock into the crock.
Cover and cook for 5 hours on low.
When finished cooking, use two forks to shred the chicken.
Add all cheeses, diced green chilis (not drained) and drained beans to the crock.
Cover and cook for 30-45 minutes more.
Stir until all cheeses are blended into the broth and it has a creamy consistency.
Serve in bowls and top with green onions and crispy tortilla strips.

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