My Favorite Slow Cooker Chicken Chili Recipe
This Slow Cooker Chicken Chili is a hearty, flavorful dish that combines tender shredded chicken with tomatoes, beans, corn, and a blend of spices. Cooked low and slow, it’s perfect for an easy weeknight meal or cozy gathering. Cream cheese adds a rich creaminess that balances the spice, making it a family favorite chili recipe.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Main 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 preferred)
- 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 chili)
- 1 Tablespoon ground cumin
- 3 garlic cloves, minced
- 4 ounces (113g) full-fat or light brick-style cream cheese, at room temperature
Instructions
- Combine Ingredients: Add all the ingredients except the cream cheese to a 6-quart or larger slow cooker. Stir everything together until well combined to ensure all flavors mix evenly.
- Cook the Chili: Cover and cook on low for 7 hours or on high for 3 hours. This slow cooking process allows the chicken to tenderize and absorb the chili spices deeply.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and place on a large plate or cutting board. Using two forks, shred the chicken into bite-sized pieces, or cut if preferred.
- Mix in Cream Cheese: Return the shredded chicken to the slow cooker. Add the cream cheese and stir thoroughly until the cream cheese has melted and incorporated into the chili, creating a creamy texture.
- Final Simmer: Cover the slow cooker and cook for an additional 10–15 minutes to meld the flavors and heat through.
- Serve: Serve the chili warm. Top with fresh cilantro, shredded cheese, and/or sour cream as desired. It pairs well with cornbread or cornbread muffins for a comforting meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat either in the microwave or on the stove until hot.
Notes
- You can substitute the chicken breasts with thighs if you prefer a richer flavor.
- Adjust chili powder based on your heat preference; removing jalapeño seeds reduces spiciness.
- For a dairy-free option, omit the cream cheese or use a dairy-free cream cheese alternative.
- Stir occasionally during the last 15 minutes to prevent sticking and ensure even heating.
- Leftover chili freezes well for up to 3 months; thaw overnight in the fridge before reheating.