Description
A delicious and comforting creamy chicken chili made in a crock pot, perfect for busy days.
Ingredients
Scale
- 1½ pounds boneless skinless chicken tenderloins (or chicken breasts)
- 1 ounce ranch seasoning mix
- 1 packet brown gravy mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups chicken broth (can use low or no sodium)
- 2 cans great northern beans (15-ounce cans, drained and rinsed)
- ½ cup sliced pepperoncini peppers
- 2 Tablespoons pepperoncini juice
- 8 ounces cream cheese (softened and cubed)
- ½ cup heavy cream
Instructions
- Place the chicken tenderloins into the bottom of a 5-6 quart crock pot.
- Sprinkle ranch seasoning mix, brown gravy mix, garlic powder, and black pepper evenly over the chicken.
- Pour chicken broth over the top. Then add great northern beans, pepperoncini peppers, and pepperoncini juice.
- Cover and cook on low for 6–7 hours, until chicken is very tender and can shred easily.
- Remove chicken, shred into bite-size pieces, and return it to the crock pot.
- Add in cream cheese and heavy cream and stir until fully combined. If necessary, cover the crock pot for about 10 extra minutes to give time for the cream cheese to fully melt into the chili.
- Remove the lid and let chili rest for about 10 minutes before serving to thicken slightly.
Notes
- This recipe is perfect for meal prep and can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg