Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (4 oz) can diced green chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions
- Place chicken breasts in the crockpot. Add diced green chilies, chopped onion, minced garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and tender.
- Remove chicken and shred with two forks. Return shredded chicken to the crockpot.
- Add cream cheese and shredded Monterey Jack cheese. Cover and cook on low for 15-20 minutes until cheese is melted and sauce is creamy.
- Stir well to combine. Serve hot garnished with fresh cilantro and a squeeze of lime.
Notes
- For a thicker chili, allow it to simmer uncovered for an additional 10 minutes.
- You can add extra vegetables like corn or black beans for more texture.
- Use low-fat cream cheese for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: Dinner
- Method: Slow-cooker
- Cuisine: American
- Diet: Kid-friendly, Comfort food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg