Cream Cheese Chicken Chili Recipes
CREAM CHEESE CHICKEN CHILI
This ultra creamy Cream Cheese White Chicken Chili is made easy in your slow cooker! Just dump, cook, and mix to the most tender and flavorful chicken chili perfect for feeding a crowd.
Provided by Kimber
Categories Dinner
Time 2h40m
Number Of Ingredients 19
Steps:
- Place the chicken breast in the bottom of a slow cooker. Cover with green chiles, onion, beans, seasonings, garlic, and lime juice. Pour in the broth and mix to combine.
- Cook on low for 3.5-4 hours or high for 2.5-3 hours.
- Once chicken is done, remove the chicken breast and shred or chop the chicken and return to crock pot. Then place the cream cheese on top and allow to soften for 3-5 minutes.
- Stir in the cream cheese and sour cream and serve warm with your choice of toppings. Enjoy!
Nutrition Facts : ServingSize 1.5 cups, Calories 473 kcal, Carbohydrate 37 g, Protein 43 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 124 mg, Sodium 957 mg, Fiber 12 g, Sugar 2 g
EASY CROCK POT CREAM CHEESE CHICKEN CHILI
You will love this Easy Crock Pot Cream Cheese Chicken Chili Recipe! It's my family's favorite chili!
Provided by Jenn
Categories Dinner
Time 6h10m
Number Of Ingredients 9
Steps:
- Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
- Top with seasonings and ranch dressing mix. Stir together.
- Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
- After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!
Nutrition Facts : Calories 284 kcal, Carbohydrate 23 g, Protein 20 g, Fat 11 g, SaturatedFat 6 g, Sodium 700 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CREAM CHEESE CHICKEN CHILI
This cream cheese chicken chili is sinfully cheesy! We serve it in bread bowls. Christmas Eve favorite! Serve with pickled jalapenos and carrots.
Provided by Ginger
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
- Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 15.8 g, Cholesterol 81.1 mg, Fat 13.4 g, Fiber 3.7 g, Protein 28.3 g, SaturatedFat 8 g, Sodium 515.2 mg, Sugar 1.6 g
SLOW COOKER CREAM CHEESE CHICKEN CHILI
This came from the Plain Chicken blog -- her recipes are usually quick, easy and always delicious! I made this for dinner tonight -- dumped it into the crockpot this morning and it made the house smell delicious all day -- that's a good sign! The only thing I've changed is to halve the amount of cream cheese -- I found that a whole block was unnecessary for my taste. Otherwise, the recipe is hers.
Provided by cjcloser
Categories Poultry
Time 6h10m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken on the bottom of the cooker, then cover with the canned vegetables. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
- Cover with lid and cook on low for 6 to 8 hours.
- Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes.
- Serve!
SLOW COOKER CREAM CHEESE CHICKEN CHILI
Chicken chili made in the slow cooker with a cream cheese sauce.
Provided by Andrea Escobar
Time 6h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 49.4 g, Cholesterol 72 mg, Fat 13.5 g, Fiber 10.8 g, Protein 30.8 g, SaturatedFat 7.1 g, Sodium 1721.1 mg, Sugar 3.7 g
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- In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
- Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Slow Cooker Instructions)
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- Place chicken breasts in the bottom of your crockpot. Top with the black beans, corn, salsa, ranch seasoning, chili powder, cumin, and garlic powder. Stir everything well.
- Place the block of cream cheese on top, then place lid on the crockpot. Cook over low heat for 6-8 hours or high heat for 4-5 hours.
- Remove chiken breasts from the pot and shred with two forks. Return to the pot and stir everything well, evenly incorporating the cream cheese. Serve on its own or over rice, topped with shredded cheese, sour cream, and chopped cilantro if desired.
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