Fast and Easy Chicken Chili (Crockpot)
photo by seal angel
- Ready In:
- 4hrs 5mins
- Ingredients:
- 8
- Yields:
-
1 crock pot
- Serves:
- 12
ingredients
- 2 (15 ounce) cans black beans (drained)
- 2 (15 ounce) cans great northern beans (drained)
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can chicken broth
- 1 (1 1/4 ounce) packet taco seasoning mix
- 5 boneless skinless chicken breasts (frozen)
- 1 (8 ounce) package cream cheese
directions
- Place frozen chicken breasts in bottom of crock pot.
- Sprinkle the packet of taco seasoning over the chicken.
- On top of chicken and seasoning pour the black beans, great northern beans, tomatoes and green chilies, cream of chicken soup, and chicken broth.
- Cook all day on low, or half day on high.
- About one hour before serving, cut up block of cream cheese and drop into crock pot, stirring occasionally to melt.
- Before serving, remove chicken breasts, cut into pieces, and mix back into the chili. Serve topped with sour cream or shredded jack cheese if you'd like.
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Reviews
-
Very simple recipe! I don't like black beans so I just used the Great White Northern. I also use the Hot and Spicy taco seasoning so it ends up being a Spicy Chicken Chili. I love what the cream of chicken and cream cheese do to the chili. I only use two chicken breasts and shred them up after cooking. With a bowl of rice, this chili is probably my favorite ever! It won first prize out of 8 different types of chili in a contest at work!Great recipe and thanks so much for sharing!
-
Wowsers! Awesome soup! Changed a bit. Used 29oz can of pinto beans, 3 chicken breasts, 2 diced roma tomatoes, can diced chilis, low sodium chicken broth, sliced up cerlery, onions, 4 garlic gloves, garlic salt, pepper, chili powder, cumin, cream of chicken, taco seasoning, and 5 oz cream cheese. Added a little colby shredded cheese on top. So good!!! Will be making over and over again. Shredded chicken and let everything blend for an hour before serving. Very rich and smooth.
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RECIPE SUBMITTED BY
ChefRenfrow
Olympia, 87