Crockpot Creamy Taco Chicken Chili
Description
You will have a hard time waiting for this creamy taco chicken chili to finish cooking. It is a simple dinner to prepare because it is simply just dump the ingredients into the crockpot and cook. Serve with your favorite taco garnishes and enjoy!
Ingredients
1 lb. boneless, skinless chicken breasts or thighs
8 oz. can tomato sauce
2- 14.5 oz. cans chili-ready diced tomatoes, undrained
4 oz. can diced and fire-roasted green chili peppers
16 oz. can chili beans, undrained
15 oz. can kidney beans, drained and rinsed
15 oz. can corn, drained
15 oz. can black beans, drained and rinsed
1 c. chicken stock/broth
1 T. chili powder
1/4 t. each: garlic powder, onion powder, dried oregano, crushed red pepper flakes
1/2 t. paprika
1 1/2 t. cumin
8 oz. package cream cheese, softened
salt and pepper, to taste
Optional additions: freshly squeezed lime juice, Mexican or cheddar cheese, sour cream, guacamole or avocado slices, tortilla chips
Directions
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Line a 6 quart crockpot with a crockpot liner for easy clean up.
Wash chicken and pat dry with paper towels; trim off fat from chicken and discard.
Place the chicken in the crockpot; add tomato sauce, diced tomatoes, green chile peppers, chili beans, kidney beans, corn, black beans, and chicken stock/broth; add in all seasonings. Carefully stir.
Cover; cook on Low 4-6 hours or High 3-5 hours or until chicken is cooked through and shreds easily. Remove chicken to a cutting board; shred.
Soften and cube cream cheese; add to the crockpot; turn on High for 30 minutes, stirring every 10 minutes to help the cheese melt.
Add chicken back into crockpot; stir until cream cheese is completely melted. Season with salt and pepper, to taste.
Serve with your favorite additions, like Mexican or cheddar cheese, sour cream, and fresh cilantro, sliced avocado, guacamole and tortilla chips.
6-8 servings.