Description
A creamy and comforting chicken chili made effortlessly in a crockpot, perfect for a cozy meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet (1 oz) taco seasoning
- 1 block (8 oz) cream cheese
- 2 cups chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- Salt and pepper to taste
Instructions
- In a crockpot, add the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, onion, and bell pepper.
- Pour in the chicken broth and stir to combine.
- Cover the crockpot and cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, add the cream cheese to the crockpot and stir until melted and fully incorporated.
- Shred the chicken with two forks and mix well before serving.
- Season with salt and pepper to taste.
Notes
- Serve with tortilla chips or over rice for a complete meal.
- Leftovers can be stored in an airtight container for up to 3 days.
- This dish can be frozen for up to 3 months; thaw and reheat before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg