Slow Cooker Creamy Chicken Chili Recipe2021-02-20
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
5 People rated this recipe
This information is per serving.
Saturated Fat6.4 g
Trans Fat0 g
Unsaturated Fat2.2 g
Slow cooker creamy chicken chili recipe. Chicken breasts with vegetables, beans, and bacon cooked in a slow cooker. This delicious chicken chili recipe adapted from https://www.plainchicken.com/2019/02/slow-cooker-cream-cheese-crack-chicken.html
Use a pressure cooker to prepare this recipe faster:
Instant Pot Creamy Chicken Chili Recipe
Makes 8 servings
Ingredients: 2 teaspoons (30 ml) olive oil, 1 medium yellow onion, peeled and finely diced, 2 garlic cloves, peeled and minced, 2 pounds (960 g) boneless and skinless chicken breasts or thighs, 2 (14 oz(420 ml) each) cans white beans, drained and rinsed under cold running water, 2 cups (500 ml) reduced-sodium fat-free chicken broth, 1 tablespoon(15 ml) chili powder, 1 tablespoon (15 ml) ground cumin, 1/2 teaspoon (3 ml) freshly ground black pepper, 2 teaspoons (10 ml) salt, 2 (4 oz (120 ml) each) cans chopped green chilies,1/2 cup (125 ml) melted unsalted butter, 6 tablespoons (90 ml) all-purpose flour, 2 cups (500 ml) warm milk, 1/2 cup (125 ml) sour cream (it will make your chicken really creamy), freshly squeezed juice of 1 lime
Instructions: Heat the olive oil in an electric instant pot turned to the sauté mode. Add diced yellow onion and sauté, stirring occasionally, for about 3 minutes. Stir in minced garlic and cook for a further 30 seconds.
Add chicken breasts or thighs, drained beans, chicken broth, chili powder, ground cumin, black pepper, salt, and green chilies. Stir well.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Turn off the pressure cooker. Open the pot, using the Natural Release method. Using tongs, remove cooked chicken from the cooker and transfer it to a cutting board. Using two forks, shred the meat and return it to the pot.
In a small mixing bowl, combine melted butter and all-purpose flour. Whisk until the mixture is creamy and smooth. Turn the pressure cooker into the sauté mode and stir the creamy butter mixture into the pot. Let the butter mixture thicken the soup, stirring every minute or so.
Stir in the milk, sour cream, and lime juice, then season with salt and black pepper. Serve Creamy chicken chili hot.
Slow Cooker Creamy Chicken Chili Recipe
- 2 boneless and skinless chicken breasts
- 15 oz (450 ml) can corn, drained
- 15 oz (450 ml) can black beans, drained and rinsed
- 10 oz (300 ml) can diced tomatoes and green chilies, undrained
- 2 cups (500 ml) low-sodium chicken broth
- 1 cup (250 ml) cooked and crumbled bacon
- 1 oz (30 g) seasoning and salad dressing mix
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 8 oz (240 ml) package cream cheese
- 1 cup (250 ml) shredded Cheddar cheese
Place chicken breasts in 6-quart (6 L) slow cooker. Add corn, black beans, diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, onion powder, ranch seasoning, and crumbled bacon. Stir well. Top with cream cheese.
Close the slow cooker and cook on low-heat setting for 6-8 hours.
Tun off the pot and open the lid. Using tongs, remove cooked chicken form the cooker and transfer to a cutting board. Using two forks, shred the meat, then return it to the slow cooker.
Stir the shreeded Cheddar cheese into the chili. Transfer creamy chicken chili into serving plates. Serve hot.