If you’re looking for a comforting, easy-to-make dinner that warms you up from the inside out, you’re in for a treat. My slow cooker has been my secret weapon for busy nights, and today I’m excited to share My Favorite Slow Cooker Chicken Chili Recipe with you. It’s creamy, flavorful, and just the right amount of spicy—you’ll find it’s the kind of meal that everyone in the family asks for again and again. So, let me walk you through why this recipe is a keeper and how to make it your own!
Why You’ll Love This Recipe
- Set It and Forget It: Toss all the ingredients in your slow cooker and come back to a delicious meal with minimal effort.
- Creamy Comfort: The cream cheese adds the perfect touch of richness without overpowering the spices.
- Adaptable Flavor: You can easily adjust the spice level and swap in different veggies or beans to make it your own.
- Great for Leftovers: This chili freezes beautifully and tastes just as good the next day, making meal prep a breeze.
Ingredients You’ll Need
The ingredients in My Favorite Slow Cooker Chicken Chili Recipe come together so naturally—they bring a blend of fresh veggies, savory spices, and creamy textures that I’ve found really hit the spot. Plus, these are all staples you can keep handy for last-minute dinners.
- Diced Tomatoes: Drain them to prevent the chili from becoming too watery; I often use petite diced for a nice chunkier texture.
- Tomato Sauce: It gives the chili a smoother base and rich tomato flavor.
- Boneless Skinless Chicken Breasts: I prefer chicken breasts here because they shred beautifully and soak up all the chili flavors.
- Chicken Broth: I always go for reduced-sodium to keep control over the saltiness.
- Diced Yellow Onion: Adds subtle sweetness and depth—feel free to sauté it first if you want extra flavor.
- Green Bell Pepper: Gives a fresh, mild crunch that balances the heat.
- Corn: I either use canned (rinsed) or frozen corn; both work really well.
- Black Beans: Make sure to rinse and drain them to cut excess sodium and starch.
- Jalapeño: Minced with seeds removed to add a mellow heat—you can keep seeds if you want it hotter!
- Salt: Key for bringing all the flavors together, but add it gradually and taste.
- Dried Oregano or Italian Seasoning: I love oregano’s earthy notes here, but either works beautifully.
- Chili Powder: Adjust the amount to suit your spice tolerance; I usually stick with two teaspoons.
- Ground Cumin: Adds that classic smoky warmth.
- Garlic Cloves: Minced fresh garlic always wins over powder for a punch of aroma.
- Cream Cheese: The game-changer for creamy chili—room temperature works best for smooth melting.
Variations
One of the things I really appreciate about My Favorite Slow Cooker Chicken Chili Recipe is how easy it is to tweak. Whether you’re tailoring it for dietary needs or just mixing up the flavors, feel free to experiment and make this chili truly your own.
- Vegetarian Version: Swap the chicken for extra beans and veggies like zucchini or carrots; it still tastes hearty and satisfying.
- Mild or Spicy: I dial down the chili powder and omit jalapeño when cooking for kids, but I love doubling the spices if I want a real kick.
- Dairy-Free Option: You can leave out the cream cheese or replace it with a non-dairy cream or a splash of coconut milk for creaminess.
- Stovetop Trick: If you’re short on time, this chili can be cooked on the stove on low heat for 1-1.5 hours—just simmer until chicken is cooked through and flavors meld.
How to Make My Favorite Slow Cooker Chicken Chili Recipe
Step 1: Combine and Set Your Slow Cooker
Start by adding everything—except the cream cheese—into your slow cooker. I like to give it a good stir to mix all those fresh veggies, beans, and spices together. This ensures your chicken soaks in all those beautiful flavors. Cover and set your cooker to low for 7 hours or high for about 3 hours. Trust me, the low and slow method makes the chicken extra tender, but both work great depending on your schedule.
Step 2: Shred and Stir in Cream Cheese
Once the cooking time’s up, carefully remove your chicken breasts and place them on a plate or cutting board. Grab two forks and shred the chicken—this is my favorite part because the shredded chicken absorbs all the chili goodness. Return the shredded chicken to the slow cooker and add the cream cheese. Stir until it melts smoothly into the chili, which gives it that silky, rich texture you’re craving.
Step 3: Final Simmer and Taste Check
Cover the slow cooker again and let the chili cook for another 10 to 15 minutes. This short simmer helps marry the cream cheese with the rest of the ingredients. Give it a taste, and feel free to add extra salt or spices if you think it needs a bit more personality. This step is your opportunity to tweak the flavors just the way you like.
Pro Tips for Making My Favorite Slow Cooker Chicken Chili Recipe
- Use Room Temperature Cream Cheese: This helps it melt smoothly into the chili without clumping.
- Don’t Skip Draining the Tomatoes: Too much liquid can water down your chili, making it less rich and flavorful.
- Adjust Spice Levels Gradually: Start lighter on chili powder if unsure—you can always add more at the final taste check.
- Shred Chicken While Warm: It’s much easier and quick to shred chicken right out of the slow cooker than once it cools.
How to Serve My Favorite Slow Cooker Chicken Chili Recipe
Garnishes
I always have some fresh cilantro on hand for this chili—it adds a bright, herbaceous note that contrasts beautifully with the richness. A sprinkle of shredded cheddar or Monterey Jack cheese on top melts right into each spoonful, and a dollop of sour cream cools things down if you want. Sometimes I throw on sliced green onions or even a squeeze of lime juice, depending on my mood.
Side Dishes
Nothing pairs better than classic cornbread or fluffy cornbread muffins for soaking up every last drop of chili. If you want something green and fresh, a simple side salad with a tangy vinaigrette balances out the creamy chili nicely. I’ve also served this with tortilla chips for a fun, crunchy contrast.
Creative Ways to Present
For family gatherings or casual dinner parties, I like to serve this chili in a big warmed ceramic bowl, surrounded by a “toppings bar” with cheese, sour cream, jalapeños, and avocado slices. It makes it fun for everyone to customize their bowl. Another time, I spooned the chili over baked sweet potatoes—such a cozy, crowd-pleasing combo!
Make Ahead and Storage
Storing Leftovers
I store leftover chili in airtight containers in the fridge, and it usually lasts about a week. When I go to reheat, it tastes just as fresh as when I first made it, especially if I add a splash of broth or water to loosen the texture a bit.
Freezing
One of my favorite things to do is make a double batch and freeze half. I let the chili cool completely, then portion it into freezer-safe bags or containers. It thaws overnight in the fridge and reheats beautifully without losing that creamy texture. It’s a lifesaver for busy weeks.
Reheating
I usually reheat this chili on the stove over medium-low heat, stirring frequently to prevent sticking. If it seems too thick, just add a little more chicken broth or water to get it back to that perfect spoonable consistency. The microwave works too—just cover and heat in 1-minute intervals, stirring in between.
FAQs
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Can I make this chili with chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative and tend to stay juicier. Just be sure to adjust the cooking time slightly if your thighs are bone-in, or use boneless for the same timing as breasts.
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Is it possible to make this recipe gluten-free?
Yes! This slow cooker chicken chili is naturally gluten-free as long as you double-check your chili powder and chicken broth labels to ensure no hidden gluten ingredients.
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How spicy is My Favorite Slow Cooker Chicken Chili Recipe?
It’s mildly spicy, depending on how much jalapeño and chili powder you use. You can easily make it milder by reducing those or remove the jalapeño seeds (or omit it entirely) for the gentlest flavor.
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Can I prepare the ingredients ahead of time?
Definitely—a great tip is to chop your veggies and rinse your beans the night before. You can store everything in the fridge ready to dump into the slow cooker in the morning for the easiest dinner prep.
Final Thoughts
I absolutely love how this My Favorite Slow Cooker Chicken Chili Recipe turns out every single time. It’s one of those recipes that feels like a warm hug after a busy day, but with flavors that make your taste buds smile. If you’re looking for a dinner that’s fuss-free, freezer-friendly, and endlessly comforting, give this chili a go. Trust me—you’ll be coming back to this recipe again and again, just like I do.
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My Favorite Slow Cooker Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours (low) or 3 hours (high) plus 10-15 minutes final cooking
- Total Time: 8 hours 10 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This creamy and mildly spiced slow cooker chicken chili is a comforting and easy meal perfect for busy days. Made with tender shredded chicken, diced tomatoes, black beans, corn, and a blend of spices, this chili is finished with cream cheese for a rich and smooth texture. It’s a set-it-and-forget-it recipe that requires minimal prep and yields a hearty dinner that the whole family will enjoy.
Ingredients
Chili Ingredients
- 2 (14.5-ounce/411g) cans petite diced tomatoes, drained (or 1 28-ounce/794g can)
- 1 (15-ounce/425g) can tomato sauce
- 2 large skinless boneless chicken breasts (about 1.5 lbs/680g)
- 1 cup (240 ml) chicken broth (reduced-sodium recommended)
- 1 cup (130g) diced yellow onion
- 1 large green bell pepper, chopped
- 1 (15-ounce/425g) can corn, rinsed and drained or 1 package frozen corn
- 1 (15-ounce/425g) can black beans, drained and rinsed
- 1 jalapeño, minced (seeds and ribs removed)
- 1 teaspoon salt
- 2 teaspoons dried oregano or Italian seasoning blend
- 2 teaspoons chili powder (reduce to 1 teaspoon for milder flavor)
- 1 Tablespoon ground cumin
- 3 garlic cloves, minced
- 4 ounces (113g) full-fat or light brick-style cream cheese, at room temperature
Instructions
- Add Ingredients to Slow Cooker: Add all ingredients except the cream cheese into a 6-quart or larger slow cooker. Stir everything together until thoroughly combined.
- Cook the Chili: Cover the slow cooker and cook on low for 7 hours or on high for 3 hours, allowing flavors to meld and chicken to become tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and transfer to a cutting board or plate. Using two forks, shred the tender chicken into bite-sized pieces.
- Return Chicken and Add Cream Cheese: Place the shredded chicken back into the slow cooker. Add the cream cheese and stir until it has fully melted and blended into the chili, creating a creamy texture.
- Final Cooking: Cover the slow cooker again and cook for an additional 10–15 minutes to fully incorporate the cream cheese and heat through.
- Serve: Serve the chili warm topped with fresh cilantro, shredded cheese, and/or sour cream. It pairs wonderfully with cornbread or cornbread muffins.
- Store Leftovers: Cover and refrigerate leftovers for up to 1 week. Reheat gently in the microwave or on the stovetop before serving.
Notes
- This slow cooker chicken chili is flavorful, mildly spiced, and creamy, making it a favorite for repeated dinners.
- It freezes well for future meals and is very customizable with your preferred veggies or spice levels.
- No pre-cooking of chicken or complicated prep is needed, truly a ‘set it and forget it’ recipe.
- If you prefer, this chili can be adapted for stovetop cooking by simmering all ingredients until chicken is cooked through, about 45 minutes.
- Use reduced-sodium broth and canned goods to better control salt content if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
