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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy Crockpot Chicken Chili Recipe

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This recipe for Creamy Crockpot Chicken Chili, by , is from ACC Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rachel Cummings


2-3 Chicken Breast
1 15oz can cannellini beans
1 15oz can navy beans
1 15oz can great northern beans
1 15oz can corn
1 8oz package cream cheese
1/2 Cup grated cheese of choice
1 Tbsp Garlic Powder
1 Tbsp. Chili Powder
1/2 Tbsp. Paprika
Salt and Pepper to Taste
Garnish of preference
Avocado (optional)
Tortilla chips (optional)
Salsa (optional)

Put chicken in crockpot
Cover with all canned ingredients
Add seasonings
Stir gently
Cook on low for 7 hours or high for 3 hours
Remove lid and gently shred chicken with fork
Add cream cheese
Replace lid and cook on low for 30 minutes
Remove lid and sprinkle grated cheese on top
Distribute in bowls and top with sliced avocado, salsa, and other garnishes of choice
Serve with side of tortilla chips

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Variations or Substitutions:

Can add or substitute black beans and kidney beans
Add a packet of Taco Seasoning
Add an extra package of cream cheese for extra creaminess

Cube cream cheese for faster melting

Best served topped with an avocado and a side of tortilla chips

Can also be made in an Instapot- follow same directions but program Instapot to Pressure Cook at 30 minutes. After shredding chicken, add cream cheese and replace lid, stirring occasionally as it melts.




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