Description
A creamy and comforting slow-cooked chicken chili that’s perfect for busy weeknights or gatherings.
Ingredients
- 2 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 chiles
- 1 packet taco seasoning
- 1 block (8 oz) cream cheese
- 1 cup chicken broth
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, corn, diced tomatoes, and taco seasoning over the chicken.
- Pour in the chicken broth.
- Cut the cream cheese into cubes and place on top.
- Set your slow cooker on low for 6–8 hours or high for 3–4 hours.
- Once done, shred the chicken in the pot and stir everything together until combined.
Notes
For a vegetarian version, replace chicken with cubed tofu or mushrooms. Store leftovers for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American