Slow Cooker Chicken Queso Chili
This rich and hearty Slow Cooker Chicken Queso Chili packs the big Mexican flavors you love in a savory cheese sauce you'll crave!
- 1 pound boneless skinless chicken thighs (breasts can be substituted)
- 24 ounces salsa
- 2 cups chicken broth
- 1 ounce packet taco seasoning
- 1, 14 ounce can chili beans
- 1, 14 ounce can white beans
- 1, 14 ounce can fire roasted corn
- 1 jalapeno pepper (minced with seeds removed)
- 1 clove garlic (minced)
- 6 ounces cream cheese (room temperature)
- 2 ounces milk
- 6 ounces shredded mild cheddar cheese
- cilantro (chopped)
- sour cream
- corn tortilla chips
Add chicken, salsa, chicken broth, taco seasoning, beans, jalapeno, and garlic to slow cooker and cook on high for 4 hours, or until chicken is easily shredded with a fork.
Add milk and cream cheese in a bowl and mix to combine. Then temper the cream cheese by ladling hot soup broth into the bowl and continue to mix until the cream cheese mixture is warm, then add to the slow cooker and stir to incorporate.
Add shredded cheddar cheese to the slow cooker, mix until melted and combined, and continue cooking for 30 minutes.
If you cannot find canned fire roasted corn, you can simply brown regular canned corn in a skillet with a tablespoon of oil on medium-high.
IF YOU LIKED THIS RECIPE you will love my Creamy Slow Cooker Chicken Chili Verde recipe too!
Calories: 547kcal | Carbohydrates: 46g | Protein: 35g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 2057mg | Potassium: 1373mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1275IU | Vitamin C: 13mg | Calcium: 362mg | Iron: 5.1mg