Crockpot Chicken Chili

Tis the season (except for us Arizonans!) for sweater weather, cozy fires & comfort meals! Making meals in the crockpot is a great way to cook delicious meals in bulk without sacrificing any flavor! This crockpot chicken chili is no exception and it’s a perfect dish to have on a cool, rainy day. By adding some cream cheese to the mix, it’s a nice and creamy spin on this traditional chili recipe. Put an even bigger spin on it by making chicken chili tacos or serving over a bed of brown rice for a meal everyone is sure to love.

Recipe & Photography by April Hamilton

Course: Main Course

Cuisine: American

Servings:

Calories: 190kcal

Ingredients

1 Pound Chicken Breast
1 Cup Low Sodium Chicken Broth
12 Ounces Low Fat Cream Cheese
1 Package Ranch Seasoning
1 Can Low-Sodium Diced Tomatoes (do not drain)
1 Can Low-Sodium Corn (drained)
1 Can Low-Sodium Black Beans (drained and rinsed)
1/2 Onion, chopped
Optional Garnishes: sour cream, cilantro, green onions, avocado, lime

Instructions

Lay the chicken breasts on the bottom of your crockpot.
Top with the rest of the ingredients, leaving the cream cheese to place on top.
Cook on low for 6-8 hours, or on high for 3-4 hours. Stir occasionally to blend in the cream cheese.
About halfway through cook time, pull the chicken out and shred with two forks. Place back into chili mixture until chili has finished cooking.
Serve & garnish with fresh cilantro, sour cream, green onions, avocado and a squeeze of lime!