Crockpot Creamy Taco Chicken Chili

• Gluten free

• Meat

  • 1 lb Chicken breasts or thighs, boneless skinless

• Produce

  • 2 cans (14.5 ounces each chili-ready diced tomatoes
  • 1 can Black beans
  • 1 can Chili beans
  • 1 can Corn
  • 1 can Green chili peppers
  • 1 can Kidney beans

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1 can Tomato sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/2 tsp Paprika

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Dairy

  • 1 package Cream cheese

Found on chelseasmessyapron.com

Description

Directions

• I use a 6 quart crockpot for this recipe. Youll want a big one 🙂
• Trim any fat and then place the chicken breasts or thighs whole in the crockpot.
• Add in the tomato sauce, undrained diced tomatoes, green chile peppers, undrained chili beans, drained and rinsed kidney beans, drained corn, drained and rinsed black beans, and chicken broth.
• Add in all the seasonings.
• Cover and cook on low for 4-6 hours or high for 3-5 hours or until chicken is completely cooked through and easily shreds.
• Remove the chicken from the crockpot, shred it, and set aside.
• Soften and cube the cream cheese and add to the crockpot. Turn the crockpot on high for 30 minutes stirring every 10 or so minutes to help the cheese melt.
• Add the chicken back in and stir until the cream cheese is completely melted. Season with salt and pepper to taste.
• Serve with your favorite taco add-ins. I love cheddar cheese, sour cream, and fresh cilantro. Also good is a chopped avocado or a bit of guac and tortilla chips.