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My Favorite Slow Cooker Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 141 reviews
  • Author: Nora
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Final Cooking: Cover the slow cooker again and cook for an additional 10–15 minutes to fully incorporate the cream cheese and heat through.
  6. Serve: Serve the chili warm topped with fresh cilantro, shredded cheese, and/or sour cream. It pairs wonderfully with cornbread or cornbread muffins.
  7. 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

Find it online: https://littlespoonbites.com/my-favorite-slow-cooker-chicken-chili-recipe/