Cream Cheese Chicken Chili {Instant Pot or Slow Cooker}

5 from 5 votes

Your go-tp easy weeknight meal to throw in the slow cooker or pressure cooker. Your whole family will love this cozy meal!

Prep Time5

Cook Time8

Total Time8 5

Course: Lunch/Dinner Recipes, Macro Friendly Recipes, Recipes

Cuisine: American

Diet: Low Calorie

Servings:

3 lbs boneless skinless, chicken breast (I use 3 of the big frozen Kirkland brand breasts)
14 oz. can diced tomatoes I like the chili ready kind best and often use 2 cans to make it a bit soupier
15 oz. can black beans
15 oz. can corn
4 oz. can diced green chilies
8 oz. block 1/3 fat cream cheese
2 tablespoons Hidden Valley Ranch seasoning mix
1/2 teaspoon cumin if you use chili ready diced tomatoes you can skip this
salt and pepper to taste

Throw all ingredients in your Instant Pot, starting with your chicken on the bottom. Do not rinse or drain cans, and do not stir.
Put the Instant Pot on the soup setting for 20 minutes.
Quick release pressure when finished.
Remove chicken breasts to shred in Kitchen Aid or using forks and then place back in soup.

If cooking in a slow cooker, set on low for 6-8 hours.

Search Myfitnesspal or Macros first app food databases for, "Stay Fit Mom Cream Cheese Chicken Chili {Instant Pot or Slow Cooker}.