Slow Cooker Cream Cheese Chicken Chili
Try this Slow Cooker Cream Cheese Chicken Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- salt and pepper to taste
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 3 teaspoons ground cumin
- 5 cups low sodium chicken broth
- 3 boneless skinless chicken breasts
- 1 can white beans drained and rinsed
- 1 small white or yellow onion chopped
- 2 cans pinto beans drained and rinsed
- 8 ounces cream cheese (i used reduced fat) softened
- handful of cilantro roughly chopped
- toppings: shredded cheese sliced avocado, limes for squeezing
- Carbohydrate 3.56626 g
- Cholesterol 104.655 mg
- Fat 4.7399325 g
- Fiber 0.52627499961853 g
- Protein 50.2825975 g
- Saturated Fat 1.24781075 g
- Serving Size 1 1 -6 (437g)
- Sodium 1391.91514322917 mg
- Sugar 3.03998500038147 g
- Trans Fat 0.7389595 g
- Calories 269 calories
Add chicken, broth, beans, onion, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours.about 30 minutes before serving, add cream cheese. Cover and cook another half hour.Uncover, stir to mix cream cheese into soup. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired.
