This Slow Cooker Chicken Chili is a comforting and flavorful dish that’s perfect for chilly evenings! This recipe is packed with tender chicken, hearty beans, sweet corn, and a blend of warming spices, all simmered to perfection in a creamy tomato-based broth. It’s an easy and satisfying meal that’s perfect for feeding a crowd or enjoying leftovers throughout the week. Get ready to cozy up with a bowl of this delicious and heartwarming chili!
Why You’ll Love This Recipe
- Flavorful and Hearty: The combination of chicken, beans, vegetables, and spices creates a rich and satisfying flavor profile.
- Easy and Convenient: This slow cooker recipe requires minimal effort and makes cleanup a breeze.
- Versatile: You can easily customize this chili with your favorite toppings and sides.
- Crowd-Pleaser: This recipe makes a generous amount, making it perfect for potlucks, game day gatherings, or family dinners.
Ingredients
Here’s what you’ll need to make this delicious Slow Cooker Chicken Chili:
- Petite diced tomatoes: Drained, they add a base of tomato flavor and texture.
- Tomato sauce: Adds richness and depth to the chili.
- Chicken breasts: Boneless and skinless, they provide a lean protein source.
- Chicken broth: Adds flavor and moisture. Reduced-sodium broth is recommended.
- Yellow onion: Diced, it adds sweetness and a savory base.
- Green bell pepper: Chopped, it adds sweetness, color, and a bit of crunch.
- Corn: You can use canned corn (drained and rinsed), frozen corn, or fresh corn kernels.
- Black beans: Drained and rinsed, they add protein and fiber.
- Jalapeño: Minced (with seeds and ribs removed for less heat), it adds a spicy kick.
- Salt: Enhances the overall flavor.
- Dried oregano or Italian seasoning blend: Adds a classic herb flavor.
- Chili powder: Adds warmth and depth of flavor. Adjust the amount to your liking.
- Ground cumin: Adds a warm and earthy flavor.
- Garlic cloves: Minced, they add a fragrant touch.
- Cream cheese: Full-fat or light, softened to room temperature, it adds creaminess and richness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Slow Cooker Chicken Chili
Step 1: Combine Ingredients in the Slow Cooker
- Add the drained diced tomatoes, tomato sauce, chicken breasts, chicken broth, diced onion, chopped green bell pepper, corn, black beans, minced jalapeño, salt, dried oregano (or Italian seasoning), chili powder, ground cumin, and minced garlic to a 6-quart or larger slow cooker.
- Stir everything together until well combined.
- Cover the slow cooker and cook on low for 7 hours or on high for 3 hours.
Step 2: Shred the Chicken and Add Cream Cheese
- Remove the chicken from the slow cooker and transfer it to a large plate or cutting board.
- Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker.
- Add the softened cream cheese to the slow cooker and stir everything together until the cream cheese has melted and is fully incorporated.
- Taste the chili and add more salt or seasonings, if desired.
Step 3: Finish Cooking
- Cover the slow cooker and cook for an additional 10-15 minutes to allow the flavors to meld.
Step 4: Serve
- Serve the chili warm, topped with your favorite garnishes, such as fresh cilantro, shredded cheese, and/or sour cream.
- Serve alongside cornbread or cornbread muffins for a complete and satisfying meal.
Pro Tips for Making the Recipe
- Adjust the spice level: If you prefer a milder chili, reduce the amount of chili powder or jalapeño. For a spicier chili, add more.
- Use high-quality ingredients: The better the quality of your ingredients, the better the flavor of your chili.
- Make it ahead: You can prepare this chili ahead of time and store it in the refrigerator for up to 1 week.
- Freeze for later: This chili freezes well for up to 3 months.
How to Serve
- Main course: This Slow Cooker Chicken Chili is a hearty and satisfying main course on its own.
- With toppings: Add your favorite toppings, such as shredded cheese, sour cream, avocado, or green onions.
- With sides: Serve it with cornbread, tortilla chips, or a side salad.
Make Ahead and Storage
Storing Leftovers
Store leftover chili in an airtight container in the refrigerator for up to 1 week.
Reheating
Reheat the chili in the microwave or on the stovetop over low heat until warmed through.
FAQs
Can I use a different type of bean?
Yes, you can substitute black beans with kidney beans, pinto beans, or even chickpeas.
Can I use a different type of meat?
Yes, you can use ground turkey or ground beef instead of chicken. Brown the meat on the stovetop before adding it to the slow cooker.
Can I make this chili vegetarian?
Absolutely! Omit the chicken and add an extra can of beans. You can also add diced sweet potatoes for a hearty vegetarian option.
Can I make this chili on the stovetop?
Yes, you can adapt this recipe for the stovetop. See the Notes section in the recipe for instructions.
Enjoy this flavorful and easy Slow Cooker Chicken Chili!
Print
My Favorite Slow Cooker Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 10 servings 1x
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken Chili is a hearty, flavorful, and easy-to-make recipe that’s perfect for busy weeknights. With tender chicken, a variety of beans, and a touch of cream cheese for richness, it’s a comforting and satisfying meal.
Ingredients
- 2 (14.5-ounce) cans petite diced tomatoes, drained
- 1 (15-ounce) can tomato sauce
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup chicken broth (reduced-sodium)
- 1 cup diced yellow onion
- 1 large green bell pepper, chopped
- 1 (15-ounce) can corn, drained, or 1 package frozen corn
- 1 (15-ounce) can 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 less spicy)
- 1 tablespoon ground cumin
- 3 cloves garlic, minced
- 4 ounces full-fat or light cream cheese, softened
Instructions
- Combine Ingredients: Add all ingredients except cream cheese to a 6-quart or larger slow cooker. Stir to combine. Cover and cook on low for 7 hours or on high for 3 hours.
- Shred Chicken: Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir in cream cheese until melted. Season with additional salt or seasonings as needed.
- Cook: Cover and cook for 10-15 minutes more.
- Serve: Serve warm with desired toppings, such as fresh cilantro, shredded cheese, and/or sour cream.
Notes
- Freezing Instructions: Freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or in a sink filled with warm water. Reheat on the stovetop or in the microwave.
- Substitutions:
- Use ground turkey or beef instead of chicken (brown before adding to the slow cooker).
- Use vegetable or beef broth instead of chicken broth.
- Add more vegetables or beans as desired.
- Substitute black beans with kidney or white beans.
- For vegetarian chili, omit chicken and add 3 cups of uncooked diced sweet potatoes and an extra can of beans.
- No Slow Cooker: Cook chopped chicken with vegetables and spices in a pot on the stovetop. Add remaining ingredients (except cream cheese) and simmer for 30 minutes. Stir in cream cheese and cook for 5 more minutes.
- Cream Cheese: Warm cream cheese slightly in the microwave before adding to the chili for easier melting.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 65mg
