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4.15
from
21
votes
Crock-Pot Creamy Chicken Chili Recipe
Chicken, cream cheese and ranch seasoning combine in this creamy and hearty chili recipe that everyone in the family will adore.
Prep Time
20
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
20
minutes
mins
Course:
Soups, Stews and Chili
Cuisine:
American
Keyword:
10 Ingredients Or Less, Chili, Easy Crock-Pot Recipes, Easy Recipes, Healthy
Servings:
6
Servings
Calories:
394
kcal
Author:
Heidi Kennedy
Ingredients
2
pounds
Boneless Skinless Chicken Breasts
15.8
ounces
Canned Corn
drained
15
ounces
Canned Black Beans
drained and rinsed
14.5
ounces
Canned Diced Tomatoes
8
ounces
Neufchâtel Cheese
(or cream cheese) cut into chunks
1
small
Yellow Onion
peeled and chopped
1
small
Green Bell Pepper
seeded and chopped
1
ounce
Dry Ranch Dressing Mix
or use our
homemade ranch dressing mix
Instructions
Add chicken to the bottom of 6 quart or larger slow cooker and add remaining ingredients on top of chicken.
Cover and cook on HIGH for 3 to 4 hours or until the chicken is cooked through.
30 minutes before serving, shred the chicken meat into bite sized pieces and stir the chili well to mix the melted cream cheese into the chili.
Spoon chili into bowls and top with your favorite chili toppings.
Notes
Serve with tortilla chips, shredded cheese, sour cream and avocado if desired.
Nutrition
Calories:
394
kcal
|
Carbohydrates:
34
g
|
Protein:
37
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
121
mg
|
Sodium:
1345
mg
|
Potassium:
506
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
700
IU
|
Vitamin C:
46.2
mg
|
Calcium:
70
mg
|
Iron:
2.3
mg