Slow Cooker Chicken Chili Recipe

Ingredients:

2 (14 ounce) cans petite diced tomatoes (drained)

2 (7 or 8 ounce) cans tomato sauce

2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)

2 cups (480ml) chicken broth (I use reduced sodium)

1/2 cup yellow onion, diced

1 large green bell pepper, chopped

1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn

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

1 jalapeño, minced (remove seeds and ribs)

1 teaspoon salt

2 teaspoons dried oregano or Italian seasoning blend

2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)

1 Tablespoon ground cumin

1 Tablespoon minced garlic

4 ounces (1/2 of a block) full-fat or light cream cheese

Instructions:

Step 1:

Add all the ingredients except the cream cheese to a 4 quart or larger slow cooker.

Give everything a big stir.

Cook on low for 6-7 hours or on high for 3 hours.

Step 2:

Remove the chicken and chop into bite-sized pieces or use two forks to shred it.

Return chicken to the slow cooker and add the cream cheese.

Stir everything together until the cream cheese has melted.

Taste, then add more salt or seasonings if desired.

I usually add a little more chili powder and dried oregano/Italian seasoning blend.

Cover the slow cooker and cook for about 10-15 more minutes.

Step 3:

Serve warm topped with fresh cilantro, shredded cheese, or crackers.

And serve alongside my favorite cornbread or dinner rolls.

Cover and store leftovers in the refrigerator for up to 1 week.

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Step 4:

Reheat on the stove or in the microwave.

Nutrition Information:

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts in this recipe.

Thighs are often more tender and flavorful, but make sure to remove the skin and excess fat.

How do I adjust the spice level?

To make the chili less spicy, reduce the amount of chili powder, or omit the jalapeño.

If you prefer it spicier, you can add extra chili powder or leave some jalapeño seeds.

Can I use low-fat or non-fat cream cheese?

Yes, you can use low-fat or non-fat cream cheese if you want to reduce the overall fat content of the chili.

However, keep in mind that it may affect the creaminess and richness of the final dish.

Can I make this chili in an Instant Pot?

Yes, you can adapt this recipe for an Instant Pot by using the sauté function to cook the chicken and veggies, then switching to pressure cooking mode.

Cooking times and settings may vary, so consult your Instant Pot manual for guidance.

What are some optional toppings?

You can customize your chili with various toppings like shredded cheese, sour cream, diced avocado, chopped cilantro, chopped green onions, or crushed tortilla chips.

These toppings add extra flavor and texture to the dish.

Is it necessary to drain and rinse the canned corn and black beans?

Yes, it’s a good idea to drain and rinse both the canned corn and black beans.

This helps remove excess sodium and starch from the canning liquid, resulting in a cleaner flavor for your chili.

Can I use fresh tomatoes instead of canned tomatoes and tomato sauce?

Absolutely! You can use fresh diced tomatoes and tomato sauce in this recipe if you have them available.

Use approximately the same amount as specified in the recipe.

How can I make this chili vegetarian?

To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth.

You can also add more beans or other vegetables for added texture and flavor.

Can I freeze this chili for later?

Yes, you can freeze this chili for future meals.

Allow it to cool completely, then store it in airtight containers or freezer bags.

Label and date them before placing them in the freezer. It should be good for up to 3-4 months when properly stored.