My Favorite Slow Cooker Chicken Chili Recipe
This flavorful, mildly spiced, and creamy slow cooker chicken chili is a favorite dinner recipe to make again and again. It freezes well, is super customizable, and leftovers keep for days! There's no pre-cooking or complicated prep required, so it's a true "set it and forget it" crockpot meal. See recipe Notes if you'd like to make it on the stove.
Ingredients
- 2cans petite diced tomatoes, drained (or 1 28-ounce/794g can)
- 1can tomato sauce
- 2 largeskinless boneless chicken breasts (about 1.5 lbs/680g)
- 1 cupchicken broth (i use reduced-sodium)
- 1 cupdiced yellow onion
- 1 largegreen bell pepper, chopped
- 1can corn (rinsed and drained) or 1 package of frozen corn
- 1can black beans, drained and rinsed
- 1jalapeño, minced (remove seeds and ribs)
- 1 teaspoonsalt
- 2 teaspoonsdried oregano or italian seasoning blend
- 2 teaspoonschili powder (reduce to 1 teaspoon for less spicy chili)
- 1 tablespoonground cumin
- 3garlic cloves, minced
- 4 ouncesfull-fat or light brick-style cream cheese*, at room temperature
Directions
- 1
Add all the ingredients except the cream cheese to a 6-quart or larger slow cooker. Stir everything together until combined. Cover and cook on low for 7 hours or on high for 3 hours.
- 2
Remove the chicken from the slow cooker and transfer it to a large plate or cutting board. Using 2 forks, shred the tender chicken. You could also just cut it into bite-size pieces. Return the 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.
- 3
Cover the slow cooker and cook for 10–15 more minutes.
- 4
Serve warm topped with fresh cilantro, shredded cheese, and/or sour cream. And serve alongside cornbread or cornbread muffins. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.