Slow Cooker Chicken Chili

This Slow Cooker Chicken Chili is a hearty and flavorful dish that’s perfect for busy weeknights or cozy weekends. With tender shredded chicken, a medley of beans, vegetables, and a touch of spice, this chili is simmered to perfection in your slow cooker for hands-off convenience.

The addition of cream cheese at the end creates a rich, creamy texture that takes this chili to the next level. Serve it up with your favorite toppings like cheese, cilantro, or crackers, and enjoy a warm, satisfying meal.

Why You’ll Love This Recipe:

Effortless Cooking: The slow cooker does all the work, allowing you to simply toss in the ingredients and let it simmer while you go about your day. It’s perfect for busy families or anyone looking for a hands-off meal.

Rich and Creamy Texture: The addition of cream cheese at the end gives this chili a velvety, creamy consistency that adds depth to the flavors, making each spoonful incredibly comforting.

Balanced Flavor: With a combination of savory chicken, beans, corn, and a mix of spices, this chili strikes the perfect balance between rich, spicy, and savory. It’s customizable too—adjust the spice level to suit your taste.

Versatile Toppings: It’s easy to personalize with toppings like shredded cheese, fresh cilantro, sour cream, or crackers. You can also pair it with cornbread or dinner rolls for a more filling meal.

Crowd-Pleasing: Whether you’re serving it for a family dinner, a game day, or a potluck, this chili is sure to satisfy a crowd with its delicious flavor and hearty ingredients. It’s a dish everyone can enjoy!

Key Ingredients:

Boneless, Skinless Chicken Breasts: The base of this chili, the chicken becomes tender and easy to shred after slow cooking, adding protein and heartiness to the dish.

Diced Tomatoes and Tomato Sauce: These provide a rich, savory base for the chili, giving it a slightly tangy depth of flavor that complements the spices.

Black Beans and Corn: These add texture, fiber, and a mild sweetness that balances the heat of the chili powder and the richness of the cream cheese.

Cream Cheese: The secret ingredient that makes this chili ultra-creamy and smooth, adding a luscious richness that elevates the dish.

Spices: A blend of chili powder, cumin, oregano, and garlic infuses the chili with bold flavors, while the jalapeño adds a subtle kick of heat.

Slow Cooker Chicken Chili

Ingredients:

2 cans (14 oz each) petite diced tomatoes, drained

2 cans (7-8 oz each) tomato sauce

2 large boneless, skinless chicken breasts (approx. 1½ lbs)

1 cup (240 ml) reduced-sodium chicken broth

½ cup diced yellow onion

1 large green bell pepper, chopped

1 can (14 oz) corn, drained, or 1 package frozen corn

1 can (14 oz) black beans, drained and rinsed

1 jalapeño, minced (seeds and ribs removed)

1 teaspoon salt

2 teaspoons dried oregano or Italian seasoning

2 teaspoons chili powder (reduce to 1 teaspoon for milder heat)

1 tablespoon ground cumin

1 tablespoon minced garlic

4 oz (113g) full-fat or light brick cream cheese (see note)

Instructions:

Mix the Ingredients: In a 4-quart (or larger) slow cooker, combine all of the ingredients except the cream cheese. Stir well to ensure everything is evenly distributed.

Cook: Cover the slow cooker with the lid and cook on low for 6-7 hours, or on high for 3 hours, until the chicken is fully cooked and the flavors have melded together.

Shred the Chicken: Once the chicken is cooked through, remove the breasts from the slow cooker. Shred or chop the chicken into bite-sized pieces and return it to the pot.

Add the Cream Cheese: Stir in the cream cheese until it has completely melted and mixed in with the chili. Taste and adjust the seasoning if needed—more chili powder or oregano can be added for extra flavor. Cover the slow cooker and cook for another 10-15 minutes on low to let the flavors fully incorporate.

Serve: Once the chili is hot and creamy, serve it garnished with fresh cilantro, shredded cheese, or crackers. It pairs wonderfully with cornbread or dinner rolls for a complete meal!

Notes:

Adjust the Spice Level: The amount of chili powder and jalapeño can be adjusted based on your heat tolerance. If you prefer a milder chili, reduce the chili powder to 1 teaspoon and omit the jalapeño, or use a mild pepper instead.

Substitute the Cream Cheese: If you want a lighter version, you can use reduced-fat cream cheese or even Greek yogurt. For a dairy-free option, try using coconut cream or a plant-based cream cheese alternative.

Frozen vs. Canned Corn: You can use either frozen or canned corn in this recipe. If using frozen, just add it straight to the slow cooker without thawing. If using canned, be sure to drain and rinse it to remove excess sodium.

Chicken Options: While this recipe uses boneless skinless chicken breasts, you can also use thighs for a slightly richer flavor. If using frozen chicken, there’s no need to thaw it first—just add it directly to the slow cooker, but increase the cooking time by 1–2 hours.

Freezing the Chili: This chili freezes really well! After cooking, let it cool, then transfer to an airtight container and store in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.

Make It Ahead: This chili can be made a day in advance for even better flavor. Just let it cool, refrigerate, and then reheat on the stove before serving. It’s a great option for meal prep or making ahead for a busy day.

Toppings and Sides: For added flavor, garnish with fresh cilantro, sour cream, shredded cheese, or chopped green onions. Serve with cornbread, tortilla chips, or a simple salad for a complete meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1 cup

Frequently Asked Questions:

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts! There’s no need to thaw them before adding them to the slow cooker. Just add the frozen chicken directly with the other ingredients. However, you may need to extend the cooking time by 1-2 hours, depending on your slow cooker.

Can I make this chili ahead of time?

Absolutely! This chili actually tastes even better the next day as the flavors have more time to meld. After cooking, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just be sure to reheat it thoroughly before serving.

Can I substitute the cream cheese with something else?

Yes, if you’re looking for a lighter version, you can use reduced-fat cream cheese or Greek yogurt as a substitute for the full-fat cream cheese. For a dairy-free option, you could try coconut cream or a plant-based cream cheese alternative to keep the chili creamy.

How can I adjust the spice level in this chili?

To adjust the heat level, simply modify the amount of chili powder and jalapeño in the recipe. If you prefer a milder chili, use just 1 teaspoon of chili powder and omit the jalapeño or remove the seeds and ribs from the jalapeño to reduce the heat. For more heat, feel free to add extra chili powder or throw in a few more jalapeños.

What can I serve with this chicken chili?

This chili pairs wonderfully with a variety of sides! You can serve it with cornbread, tortilla chips, or a side salad for a balanced meal. For a heartier option, serve it with dinner rolls or over a bed of rice. Toppings like shredded cheese, sour cream, and fresh cilantro are also great additions!

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs instead of breasts. Thighs will add a bit more richness and flavor due to their higher fat content. Simply cook the same way as you would with chicken breasts, and shred the chicken once it’s cooked through.

Can I double the recipe?

Yes, you can easily double the recipe if you’re feeding a larger crowd or want to have leftovers. Just be sure to use a larger slow cooker (at least 6 quarts) to accommodate the extra ingredients. The cooking time should remain the same unless you’re cooking it on a low setting, where you may need to extend the time by 30–60 minutes.

Can I substitute the black beans with another type of bean?

Absolutely! You can swap the black beans for other beans like kidney beans, pinto beans, or navy beans. Just be sure to rinse and drain any canned beans before adding them to the slow cooker to avoid excess sodium.

Can I make this chili spicier?

Yes! To add more heat, you can increase the amount of chili powder or add extra jalapeños. If you want even more spice, consider adding a pinch of cayenne pepper, a few dashes of hot sauce, or a chopped serrano pepper for an extra kick.

Can I make this chili without the cream cheese?

Yes, you can skip the cream cheese if you’re looking for a dairy-free version or prefer a lighter chili. The cream cheese adds creaminess and a smooth texture, but the chili will still be flavorful without it. If you want to keep it creamy, try adding a splash of coconut milk, a dollop of Greek yogurt, or just a bit more chicken broth for a soupier consistency.