Slow Cooker Chicken Chili with Cream Cheese
This isn’t your average chicken chili. Cream cheese melts right in, making it velvety and rich without being heavy. Fresh salsa gives it brightness, while sweet corn and sautéed peppers add some much-needed texture. It’s cozy, colorful, and exactly what you want simmering away in your kitchen.
Equipment
Ingredients
- 2 chicken breasts (skinless, 1 lb)
- 3 cups fresh salsa (divided)
- 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 bell peppers (diced)
- 2 cups fresh/frozen corn (2-3 ears)
- 1 jalapeno (seeds removed, diced)
- 4 ounces cream cheese
- 8 ounces pepper jack cheese (2 cups)
Instructions
- Place the chicken breasts in the slow cooker. Top with 1 ½ cups salsa, 1 ½ cups water, cumin, chili powder and salt. Cover and cook on low for 6 hours. When done, use 2 forks to shred the chicken and return it to the slow cooker.
- Once the chicken is done, place olive oil in a skillet over medium high heat. Add bell peppers and let cook without stirring for 2-3 minutes, turn and continue to cook until slightly softened. Remove and do the same with the corn and jalapeño. Add all to the slow cooker with remaining salsa, cream cheese and 1 cup of water. Cover and cook an additional 30 minutes until the cheese has melted. Top with pepper jack cheese prior to serving.
Barbara's Notes + Tips
- This is best with fresh salsa that can be found in the refrigerator section of the grocery. You can use salsa in a jar, but it is better with fresh.
- Slice up some avocados to go on top.
- Try serving with biscuits or cornbread.
Nutrition
Calories: 315kcal | Carbohydrates: 19g | Protein: 23g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 1108mg | Potassium: 728mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1992IU | Vitamin C: 46mg | Calcium: 265mg | Iron: 2mg
