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
Units
Scale
- 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
