This Crockpot Cream Cheese Chicken Chili is a healthy, flavor-packed dish that’s perfect for busy weeknights or anyone looking to keep meals light and satisfying. With lean chicken breast, protein-rich black beans, and zesty tomatoes and chilies, it’s both nutritious and delicious. Best of all, it takes just minutes to prep — let your slow cooker do the work while you go about your day. The touch of reduced-fat cream cheese creates a creamy texture without the guilt. It’s comfort food made healthy, and your taste buds won’t believe how good it is!
Ingredients
- 1 boneless, skinless chicken breast (about 6 oz)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained
- 1/2 cup low-sodium diced tomatoes with green chilies
- 1/4 cup diced onion
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 2 oz reduced-fat cream cheese
Instructions
- Place the chicken breast at the bottom of a small crockpot (2 to 4-quart size works well).
- Add the black beans, corn, diced tomatoes with green chilies, diced onion, chili powder, and garlic powder evenly over the chicken.
- Cover the crockpot with its lid and set it to cook on low heat for 4 to 5 hours, or on high heat for 2 to 3 hours, until the chicken is fully cooked and tender.
- Once the chicken is cooked, use two forks to shred the chicken directly in the crockpot. Be sure to mix it well with the rest of the ingredients.
- Add the cream cheese to the crockpot in small pieces on top of the shredded chicken mixture.
- Cover and continue cooking on low for an additional 15 to 20 minutes, just until the cream cheese softens and begins to melt.
- After the cream cheese has softened, stir everything together until the cream cheese is fully melted and incorporated, forming a creamy chili mixture.
- Taste and adjust seasoning with a pinch of salt or extra chili powder if desired. Serve warm in bowls.
Nutritional Information
Calories: 275
Protein (g): 26
Fat (g): 11
Carbohydrates (g): 19
Fiber (g): 4
Sugar (g): 5
Sodium (mg): 435
Storage Instructions
Store leftover Crockpot Cream Cheese Chicken Chili in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 2 months. When freezing, consider portioning into individual servings for quick thaw-and-eat convenience.
Reheating Instructions
To reheat, warm the chili in a saucepan over low to medium heat, stirring occasionally until heated through. Alternatively, microwave individual portions on medium power for 1-2 minutes, stirring halfway. Add a splash of chicken broth or water if the chili has thickened too much after refrigeration or freezing, to restore its creamy texture.
Modifications and Add-Ons
To align more closely with a paleo-friendly approach, consider omitting black beans and corn, and replacing them with extra vegetables like chopped bell peppers or zucchini, which boost fiber and vitamins without processed carbs. You can enhance the protein content by adding another chicken breast or swapping the cream cheese for a paleo-friendly alternative like full-fat coconut cream or cashew cream. For extra micronutrients, toss in spinach or kale near the end of cooking — they wilt easily and offer iron and vitamin K without affecting the overall flavor profile.
