Cream Cheese Chicken Chili Recipe – Natasha’s Kitchen


(uplifting music) – Hi, I’m Natasha of NatashasKitchen.com and it’s snowing in Idaho. I love this weather, it’s
beautiful, but it’s also cold and I know just what to make today. I’m gonna make a chicken
cream cheese chili. It’s delicious and so easy. So let’s go inside out of this weather and get some cozy chili, going. So let’s take a look at this really easy list of ingredients. First, we’re gonna start off
with two chicken breasts, either fresh or frozen. Then we’re gonna take
a can of black beans, a can of white beans, a can of sweet corn, a can of diced tomatoes and green chilies, 1/2 a bunch of cilantro,
a packet of cream cheese, a cup of chicken broth, two small onions, or one medium onion, a packet of ranch, a tablespoon of chili powder, you can use less if you don’t like spicy, and a teaspoon of ground cumin. And finally, your crock-pot. My coworker, Amiah,
shared this recipe with me and she told me that she
uses frozen chicken breasts, which is great, because I always
have frozen chicken breasts in my freezer. So I’m just gonna take the
two frozen chicken breasts and put them at the
bottom of the crock-pot. (uplifting music) So your gonna drain and rinse the beans. (uplifting music) (water spraying) And you’re gonna rinse just
until the water drains clear. Next, add the beans
right into the crock-pot. You wanna finely chop your onion (knife chopping) and then just add it right into the pot. (knife chopping) (knife scraping) Then open your can of corn and your can of tomatoes with chilies, and just toss them right
into the crock-pot, no need to drain those. (uplifting music) Then chop 1/2 a bunch of cilantro. (knife chopping) Then top with your chili
powder, your ground cumin, and your ranch seasoning. Pour in your chicken broth and place the cream cheese right on top. Cover it and cook on low
for six to eight hours. It’s usually done in six. So our chili’s been cooking
for the past six hours on low heat, and it’s ready. So let’s get started on
the finishing touches. You wanna pull out the chicken
and just shred it apart with forks or a knife,
whatever you wanna use. And once you’re done, put it right back into the slow cooker, and mix everything together,
just so it’s well combined. And that’s it, you have your chili. And then you can put it over anything. You can put it over rice,
maybe over a baked potato, serve it with chips,
whatever you can think of. And if you find something
creative, let me know. I love this recipe, and
I know you will too.

11 comments on “Cream Cheese Chicken Chili Recipe – Natasha’s Kitchen”

  1. Vicky Lyashenko says:

    This is awesome! I have all the ingredients in my home, I'm going to try this! Thank you so much!

  2. Natashas Kitchen says:

    Thanks Vicky 🙂 I hope you love it!

  3. Natashas Kitchen says:

    Thanks Vicky 🙂 I hope you love it!

  4. lina svintozelskaya says:

    making this today:)

  5. Josh Walden says:

    would this be good by punching holes in the chicken breasts before you put them in that way it absorbs the broth? this looks amazing!! I am gonna try it as soon as I can!

  6. Natashas Kitchen says:

    You totally could! I don't think it would hurt. It might make them juicer faster. 🙂

  7. Carl fisk says:

    Im so happy i found this recipe i cannot wait to try this this looks amazing all the ingredients are wonderfull.i do have a question though. I was gonna let it cook while my and my gf are at work and have it when we got home will the chicken cook all the way if no ones there to flip it?

  8. pedro pablo says:

    me tienen Muriéndome de hambre natasha

  9. seven star says:

    Also write ingredients below

  10. Natashas Kitchen says:

    Print Recipe Here: https://natashaskitchen.com/chicken-cream-cheese-chili/

  11. phyllis miller says:

    Oh my lanta! I just got a instant ot today, and this is the first thing i made in it, eating it right now, i just had to tell you how much i love it! Thank you for sharing this with us!!!

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