Throw this Crock Pot Cream Cheese Chicken Chili recipe into your slow cooker in the morning and you’ll have a delicious chili at dinnertime your whole family will love! This is my family’s favorite dinner!
What people says about this recipe?
Haley Geary; Amazingly good!! 😋😋😋😋 Even my almost 2 year old ate it! I doubled everything except chili powder (it was still perfectly spicy!) and used 1 Tbsp garlic powder instead of cumin or onion powder. Also one can of black beans was “chili black beans” and I accidentally drained the can of corn so I poured in a little chicken broth. I used frozen chicken breasts then shredded before we ate it. Cook low 6 hours. Added cheese on top and ate with tortilla chips.
Jamie Netherton; This was a hit with the family. I would add one more can of black beans. We also topped off our bowls with shredded cheese and sour cream. We ate it with Tostitos scoops. Would even be great with fresh diced tomatoes and avocado on top. It thickens up nicely in the bowl.
Stephanie Karigan; This was SO good! I doubled the recipe and used spicy rotel and added some cayenne pepper.
Malia Roth; I loved how easy this was. I doubled it, adding chipotle chili powder and 1 cup of shredded cheddar and 1/2 cup of shredded pepper jack before serving. The chicken shredded very easily with a fork without taking it out of the crockpot. I was concerned when I first put everything in that there wasn’t enough liquid in it, but it turned out to be just right. Just make sure you don’t drain the corn or tomatoes. It was really good with tortilla chips.
Brenda; Followed the recipe exactly and double it. I shredded the chicken about 3 hours in and cooked on low for 6 hours! This is amazing!! A new favorite ❤️