Slow Cooker Creamy Chicken Chili
Ingredients
The chicken and spices
-
3
pieces
Chicken Breasts, skinless/boneless
-
3
Tbsp
Dehydrated Onions
-
1
tsp
Onion Powder
-
1 ½
tsp
Garlic Powder
-
1 ½
tsp
Salt
-
1
tsp
Pepper
-
1
tsp
Smoked Paprika
-
2
tsp
Cumin
-
2
Tbsp
Chili Powder
-
2
tsp
Mexican Oregano
The canned ingredients
-
1
14 oz can
Diced Tomatoes with Chiles
-
1
15 oz can
Black Beans, rinsed & drained
-
1
15 oz can
Corn, with liquid
The broth and cream
-
½-1
cup
Chicken Broth, low sodium
-
1
8 oz block
Cream Cheese
Instructions
- Add the chicken breasts to the slow cooker.
- Sprinkle all of the spices over the chicken.
- Add the beans, diced tomatoes with chiles, corn with liquid, and ½ cup of chicken broth. Stir well to keep the chicken submerged.
- Place the cream cheese on top.
- Cover and cook on Low for 7-8 hours or High for 3-4 hours.
- Remove the chicken and shred it using two forks.
- Stir the soup and add the shredded chicken back in. Adjust thickness with remaining chicken broth if necessary.
- Serve with toppings like cilantro, corn chips, avocado, sour cream, or jalapeños.
Nutrition Facts (estimated)
Servings
6
Calories
395
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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