Next, secure the lid on your crockpot, set it to low, and let it cook for 6 to 8 hours. If you’re in a rush, you can also cook it on high for about 4 hours, but I find that the low setting allows all those flavors to meld beautifully. The tempting aroma of the savory chili will fill your kitchen, making it hard to resist sneaking a taste before it’s time to serve! As the cooking time comes to a close, the chicken will be tender and easily shred with a fork.
Once ready, I like to use two forks to shred the chicken right in the pot. Give everything a good stir to combine the cream cheese and other ingredients, creating that lovely creamy texture. You can serve it straight from the crockpot, but I often let it sit for just a few more minutes on warm mode to thicken a bit.
Pro Tips for Best Results
First, I discovered that using frozen chicken breasts works surprisingly well in this recipe. Just throw them in! They’ll be perfectly cooked by the end. I tested this a few times when I forgot to thaw the chicken ahead of time, and let me tell you, it turned out delicious each time!
Second, don’t hesitate to get creative with your toppings. One time, I had leftover avocado and fresh cilantro. They added such a fresh pop and complemented the chili’s richness perfectly. Give it a try and see what combinations you love!
Finally, if you prefer a spicier kick, consider throwing in a chopped jalapeño or some diced green chilies! I’ve played around with different heat levels, and it truly elevates the dish!
Common Mistakes to Avoid
One common mistake I made on my first attempt was not adding enough seasoning. I had a vision of a dull chili and was pleasantly surprised at how flavorful it was, but you can elevate it by tasting before serving. Remember, everyone has different preferences, so adjust the seasoning to your liking. (See the next page below to continue…)