Can You Make a Creamy, Flavorful Chicken Chili with Minimal Effort in a Slow Cooker?
Craving a hearty, mildly spiced chili that’s perfect for cozy nights or feeding a crowd? What if you could toss ingredients into a slow cooker and have a creamy, protein-packed meal ready in 8 hours with no pre-cooking? My Favorite Slow Cooker Chicken Chili is your answer—a 4.8-star-rated dish from 107 reviews, ideal for weeknight dinners, game days, or meal prep. Ready to set it and forget it? Let’s get cooking!
Overview: Why Slow Cooker Chicken Chili Shines
What makes My Favorite Slow Cooker Chicken Chili so special? This no-fuss recipe combines tender shredded chicken, black beans, corn, and a creamy tomato-based broth with a mild kick from jalapeño and chili powder. The slow cooker does all the work, melding flavors over hours, while cream cheese adds a velvety finish. Perfect for busy days, potlucks, or freezing for later, this chili is customizable, family-friendly, and delivers big on flavor with minimal effort.
Time requirement: 8 hours 10 minutes total, with 10 minutes prep and 7-8 hours cooking (3 hours on high). The stovetop option (see notes) is faster.
Difficulty level: Super easy! If you can chop veggies and open cans, you’re set. A 6-quart slow cooker, a knife, and two forks are the main tools, and kids can help stir ingredients or add garnishes.
Health perks: Chicken provides lean protein and iron, while beans and corn offer fiber, vitamins, and complex carbs for sustained energy. Veggies like bell peppers and onions add vitamins A and C, and the low-sodium broth keeps it balanced. The recipe’s flexibility supports gluten-free or vegetarian diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 10 servings (about 1 cup each). Each ingredient plays a key role, with swaps for flexibility.
- Petite diced tomatoes (2 x 14.5-ounce cans, 411g each, drained, or 1 x 28-ounce can, 794g): Create a tangy, chunky base. Sub: Fire-roasted tomatoes or fresh diced tomatoes.
- Tomato sauce (15-ounce can, 425g): Adds smooth, rich tomato flavor. Sub: Crushed tomatoes or marinara sauce.
- Skinless, boneless chicken breasts (2 large, 1.5 lbs, 680g): Provide lean, shreddable protein. Sub: Chicken thighs, rotisserie chicken, or tofu for vegetarian.
- Chicken broth (1 cup, 240ml, reduced-sodium): Forms the savory liquid base. Sub: Vegetable broth or water with bouillon.
- Yellow onion (1 cup diced, 130g): Adds savory depth. Sub: White onion or shallots.
- Green bell pepper (1 large, chopped): Brings mild crunch and color. Sub: Red/yellow bell pepper or poblano.
- Corn (15-ounce can, 425g, drained, or 1 package frozen): Adds sweetness and texture. Sub: Fresh corn kernels or omit.
- Black beans (15-ounce can, 425g, drained and rinsed): Provide protein and heartiness. Sub: Kidney beans, pinto beans, or chickpeas.
- Jalapeño (1, minced, seeds and ribs removed): Adds mild heat. Sub: 1/4 teaspoon red pepper flakes or omit for no spice.
- Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Dried oregano or Italian seasoning (2 teaspoons): Adds herby depth. Sub: Dried basil or fresh herbs (1 tablespoon).
- Chili powder (2 teaspoons, reduce to 1 for less spice): Brings warm spice. Sub: Paprika or cayenne (use less).
- Ground cumin (1 tablespoon): Adds smoky, earthy flavor. Sub: Coriander or extra chili powder.
- Garlic (3 cloves, minced): Provides savory warmth. Sub: 1 teaspoon garlic powder.
- Cream cheese (4 ounces, 113g, full-fat or light, room temperature): Creates creamy texture. Sub: Sour cream, Greek yogurt, or vegan cream cheese.
- Optional garnishes: Fresh cilantro, shredded cheese, or sour cream for flavor. Sub: Green onions or avocado slices.
These ingredients are pantry-friendly and budget-conscious, creating a wholesome, flavorful chili.
Step-by-Step Instructions: Let’s Cook This Chili!
Ready to start? You’ll need a 6-quart or larger slow cooker, a knife, and two forks. These steps are simple, with tips for success.
- Combine ingredients: In a 6-quart or larger slow cooker, add two 14.5-ounce cans drained petite diced tomatoes, one 15-ounce can tomato sauce, 1.5 pounds chicken breasts, 1 cup chicken broth, 1 cup diced onion, 1 chopped green bell pepper, one 15-ounce can drained corn, one 15-ounce can drained and rinsed black beans, 1 minced jalapeño, 1 teaspoon salt, 2 teaspoons oregano, 2 teaspoons chili powder, 1 tablespoon cumin, and 3 minced garlic cloves. Stir until combined. Tip: Ensure chicken is fully submerged for even cooking.
- Cook: Cover and cook on low for 7 hours or high for 3 hours until chicken is tender and veggies are soft. Tip: Check at the lower end of the time range to avoid overcooking.
- Shred chicken and add cream cheese: Remove chicken to a large plate or cutting board and shred with two forks (or cut into bite-size pieces). Return to the slow cooker. Add 4 ounces room-temperature cream cheese and stir until melted. Taste and adjust salt or seasonings. Tip: Soften cream cheese beforehand for smoother blending.
- Finish cooking: Cover and cook for 10-15 more minutes on low or high to meld flavors. Tip: Stir occasionally to fully incorporate cream cheese.
- Serve: Ladle into bowls and top with optional cilantro, shredded cheese, or sour cream. Serve with cornbread or muffins. Tip: Offer garnishes in small bowls for customizable servings.
Stovetop Option
For a faster method: In a large pot over medium heat, combine all ingredients except cream cheese. Bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes until chicken is tender. Shred chicken, return to pot, stir in cream cheese, and cook 5 more minutes until melted. Adjust seasonings and serve.
Assembly: Plate It Like a Pro
This chili is creamy and colorful, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Chili: Ladle into deep bowls, ensuring each serving has chicken, beans, corn, and creamy broth. Tip: Stir before serving to distribute ingredients evenly.
- Garnish: Sprinkle with fresh cilantro, shredded cheese, or a dollop of sour cream. Tip: Add avocado slices or a lime wedge for flair.
- Serving suggestion: Pair with cornbread, tortilla chips, or a green salad for a complete meal. Tip: Bake cornbread during the last 30 minutes of cooking.
- Presentation: For a cozy vibe, use rustic or earth-toned bowls to highlight the red broth, yellow corn, and green garnishes. Serve family-style in a large bowl for gatherings. Tip: A sprinkle of chili powder or extra cilantro adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your chili tasting great.
- Storage: Store in a large airtight container in the fridge for up to 1 week. Reheat in a pot over medium heat for 5-7 minutes or microwave for 1-2 minutes, adding a splash of broth if too thick. Tip: Stir gently to preserve texture.
- Freezing: Freeze cooled chili in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove for 10-15 minutes. Tip: Freeze in portions for quick meals; stir in fresh cream cheese after reheating for best texture.
- Make-ahead: Chop veggies and measure spices a day ahead; store in the fridge. Combine all ingredients in the slow cooker insert and refrigerate overnight, then cook fresh. Tip: Don’t add cream cheese until the end to avoid curdling.
Health tip: Storing properly preserves the chicken’s protein, beans’ fiber, and veggies’ vitamins, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegetarian version: Swap chicken for 2 cups cooked lentils or plant-based meat; use vegetable broth.
- Gluten-free option: Naturally gluten-free; check broth and cream cheese for additives.
- Spicy kick: Keep jalapeño seeds or add 1/2 teaspoon cayenne with the chili powder.
- Creamy boost: Use 6 ounces cream cheese or add 1/4 cup sour cream for extra richness.
- Veggie swap: Replace corn or bell pepper with zucchini, mushrooms, or diced carrots.
- Bean swap: Use kidney beans, pinto beans, or white beans instead of black beans.
Conclusion: Savor Your Effortless Chili Feast
You’re now ready to master My Favorite Slow Cooker Chicken Chili! This wholesome, creamy dish brings tender chicken, hearty beans, and a mildly spiced broth together for a meal that’s perfect for busy nights, game days, or meal prep. With minimal prep and a slow cooker, you can create a flavorful, nutrient-packed chili that’s as comforting as it is versatile. Play with vegetarian or spicy twists to make it your own. Grab that slow cooker, toss in the ingredients, and enjoy this cozy delight. Share your results in the comments—I’d love to hear how it turned out!
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My Favorite Slow Cooker Chicken Chili Recipe
Description
Craving a hearty, mildly spiced chili that’s perfect for cozy nights or feeding a crowd? What if you could toss ingredients into a slow cooker and have a creamy, protein-packed meal ready in 8 hours with no pre-cooking? My Favorite Slow Cooker Chicken Chili is your answer—a 4.8-star-rated dish from 107 reviews, ideal for weeknight dinners, game days, or meal prep
Ingredients
Here’s the lineup for 10 servings (about 1 cup each). Each ingredient plays a key role, with swaps for flexibility.
- Petite diced tomatoes (2 x 14.5-ounce cans, 411g each, drained, or 1 x 28-ounce can, 794g): Create a tangy, chunky base. Sub: Fire-roasted tomatoes or fresh diced tomatoes.
- Tomato sauce (15-ounce can, 425g): Adds smooth, rich tomato flavor. Sub: Crushed tomatoes or marinara sauce.
- Skinless, boneless chicken breasts (2 large, 1.5 lbs, 680g): Provide lean, shreddable protein. Sub: Chicken thighs, rotisserie chicken, or tofu for vegetarian.
- Chicken broth (1 cup, 240ml, reduced-sodium): Forms the savory liquid base. Sub: Vegetable broth or water with bouillon.
- Yellow onion (1 cup diced, 130g): Adds savory depth. Sub: White onion or shallots.
- Green bell pepper (1 large, chopped): Brings mild crunch and color. Sub: Red/yellow bell pepper or poblano.
- Corn (15-ounce can, 425g, drained, or 1 package frozen): Adds sweetness and texture. Sub: Fresh corn kernels or omit.
- Black beans (15-ounce can, 425g, drained and rinsed): Provide protein and heartiness. Sub: Kidney beans, pinto beans, or chickpeas.
- Jalapeño (1, minced, seeds and ribs removed): Adds mild heat. Sub: 1/4 teaspoon red pepper flakes or omit for no spice.
- Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Dried oregano or Italian seasoning (2 teaspoons): Adds herby depth. Sub: Dried basil or fresh herbs (1 tablespoon).
- Chili powder (2 teaspoons, reduce to 1 for less spice): Brings warm spice. Sub: Paprika or cayenne (use less).
- Ground cumin (1 tablespoon): Adds smoky, earthy flavor. Sub: Coriander or extra chili powder.
- Garlic (3 cloves, minced): Provides savory warmth. Sub: 1 teaspoon garlic powder.
- Cream cheese (4 ounces, 113g, full-fat or light, room temperature): Creates creamy texture. Sub: Sour cream, Greek yogurt, or vegan cream cheese.
- Optional garnishes: Fresh cilantro, shredded cheese, or sour cream for flavor. Sub: Green onions or avocado slices.
These ingredients are pantry-friendly and budget-conscious, creating a wholesome, flavorful chili
Instructions
- Combine ingredients: In a 6-quart or larger slow cooker, add two 14.5-ounce cans drained petite diced tomatoes, one 15-ounce can tomato sauce, 1.5 pounds chicken breasts, 1 cup chicken broth, 1 cup diced onion, 1 chopped green bell pepper, one 15-ounce can drained corn, one 15-ounce can drained and rinsed black beans, 1 minced jalapeño, 1 teaspoon salt, 2 teaspoons oregano, 2 teaspoons chili powder, 1 tablespoon cumin, and 3 minced garlic cloves. Stir until combined. Tip: Ensure chicken is fully submerged for even cooking.
- Cook: Cover and cook on low for 7 hours or high for 3 hours until chicken is tender and veggies are soft. Tip: Check at the lower end of the time range to avoid overcooking.
- Shred chicken and add cream cheese: Remove chicken to a large plate or cutting board and shred with two forks (or cut into bite-size pieces). Return to the slow cooker. Add 4 ounces room-temperature cream cheese and stir until melted. Taste and adjust salt or seasonings. Tip: Soften cream cheese beforehand for smoother blending.
- Finish cooking: Cover and cook for 10-15 more minutes on low or high to meld flavors. Tip: Stir occasionally to fully incorporate cream cheese.
- Serve: Ladle into bowls and top with optional cilantro, shredded cheese, or sour cream. Serve with cornbread or muffins. Tip: Offer garnishes in small bowls for customizable servings.
FAQs: Your Questions Answered
Can I use frozen chicken? Yes! Use 1.5 pounds frozen chicken breasts; increase cooking time to 8 hours on low or 4 hours on high.
What are the health benefits? Chicken provides protein, beans and corn offer fiber, and veggies add vitamins A and C for a balanced meal.
How do I know the chili is done? Chicken should shred easily, and veggies should be tender after 7 hours (low) or 3 hours (high).
Can I prep for a party? Yes! Chop veggies and measure spices a day ahead; cook fresh for best flavor.
Kid-friendly? Totally! Mild flavors appeal to kids; omit jalapeño for no spice.
Why is my chili too thick? Veggies absorbed liquid. Add extra broth when reheating.
Gluten-free? Naturally gluten-free; check broth and cream cheese.
How to store leftovers? Fridge for 1 week; reheat on stove or microwave with broth. Freeze for 3 months; thaw before reheating.