Crock Pot Cream Cheese Chicken Chile
A delicious and comforting dish combining tender chicken with black beans, corn, and zesty tomatoes in a creamy sauce, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Total Time: 435 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Crock Pot
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (20 oz) diced tomatoes with green chilies
- 1 package (8 oz) cream cheese
- 1 packet taco seasoning
- 1 cup chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Prepare the chicken: Place the chicken breasts at the bottom of the crock pot.
- Layer the ingredients: Add the black beans, corn, diced tomatoes, taco seasoning, and chicken broth on top of the chicken.
- Add cream cheese: Cut the cream cheese into cubes and place it on top of the other ingredients.
- Cook: Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken: About 30 minutes before serving, shred the chicken directly in the crock pot using two forks and mix everything together.
- Season: Give it a taste and season with salt and pepper to your liking.
- Serve: Dish it out and add any optional toppings you like.
Notes
Don’t overcook the chicken to avoid dryness. Mix thoroughly during shredding for even flavor distribution.