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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