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Slow cooker creamy chicken chili

4
Points®
Total Time
4 hr 5 min
Prep
5 min
Cook
4 hr
Serves
6
Difficulty
Easy
How’s this for convenience? This chili recipe delivers robust flavor without any chopping and with only five ingredients. Oh, and it conveniently cooks itself (in the slow cooker) while you go about your day. The cream cheese incorporates better if it’s softened so let it sit out at room temperature for an hour or so. For a white chicken chili, go with salsa verde and cannellini beans.

Ingredients

Salsa

2 cup(s)

Frozen corn

2 cup(s)

Canned kidney beans

15½ oz, rinsed and drained

Kosher salt

½ tsp

Uncooked skinless boneless chicken breast

1½ pound(s)

Reduced fat cream cheese (neufchâtel)

8 oz, softened

Instructions

  1. In a slow cooker, stir together the salsa, corn, beans, salt, and 1 cup water. Nestle the chicken into the salsa mixture. Cover and cook until the chicken is cooked through and tender, on High for 4 hours or Low for 7 to 8 hours.
  2. Remove the chicken from the cooker and shred the meat with 2 forks. Stir the cream cheese into the salsa mixture, then return the chicken to the cooker.
  3. Serving size: 1 ⅓ cups

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