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Crockpot Southwest Chicken Chili
Crockpot Southwest Chicken Chili is so easy you don't have to thaw the chicken! With cream cheese and classic Southwest flavors like corn and beans. Serve with warm, buttered cornbread.
Course
Main Dish
Cuisine
American
Keyword
Crock Pot, Crockpot Southwest Chicken Chili, Slow Cooker
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
8
Calories
276
kcal
Author
Michelle
Ingredients
1½
pounds
boneless skinless chicken breast
1
large onion
chopped
1
can
(10 ounces) diced tomatoes and green chiles
UNdrained
1
can
(15 ounces) can whole kernel corn
drained
1
can
(15 ounces) can black beans
drained and rinsed
1
cup
water
(or chicken broth)
1
tablespoon
cumin
1
tablespoon
chili powder
½
teaspoon
garlic powder
½
teaspoon
onion powder
¼
teaspoon
black pepper
1
package
(8 ounces) cream cheese
cubed
Salt to taste
Fresh cilantro
for serving
Additional toppings such as sour cream, chopped onions, or sliced avocado
for serving
Instructions
Place
chicken
in the bottom of the slow cooker.
Add
black beans, corn, water, and spices
. Stir to combine.
Place cream cheese on top of mixture in the slow cooker.
Cover and cook on Low for 6-8 hours.
Before serving, remove chicken. Shred with a fork, then return to the slow cooker. Stir to combine chicken and cream cheese into the chili mixture.
Add salt to taste.
Serve warm with freshly chopped cilantro and additional toppings such as sour cream, shredded cheese, or chopped onions.
Nutrition
Calories:
276
kcal
|
Carbohydrates:
20
g
|
Protein:
19
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Cholesterol:
66
mg
|
Sodium:
421
mg
|
Potassium:
583
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
545
IU
|
Vitamin C:
6.7
mg
|
Calcium:
70
mg
|
Iron:
2.5
mg