My Favorite Slow Cooker Chicken Chili Recipe
This slow cooker chicken chili is the ultimate comfort food, blending tender shredded chicken with hearty beans and a rich, smoky broth. With just 10 minutes of prep, you can set it and forget it, letting the flavors meld beautifully over 8 hours of cooking.
Equipment
- slow cooker
Ingredients
- 2 cans petite diced tomatoes (drained)
- 2 cans tomato sauce
- 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
- 1 cup chicken broth (I use reduced sodium)
- 1/2 cup yellow onion, diced
- 1 large green bell pepper, chopped
- 1 can corn (rinsed and drained) or 1 package of frozen corn
- 1 can black beans, drained and rinsed
- 1 jalapeño, minced (remove seeds and ribs)
- 1 teaspoon salt
- 2 teaspoons dried oregano or Italian seasoning blend
- 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
- 1 Tablespoon ground cumin
- 1 Tablespoon minced garlic
- 4 ounces full-fat or light brick cream cheese* (see note)
Instructions
- Add all the ingredients except the cream cheese to a 4 quart or larger slow cooker. Give everything a big stir. Cook on low for 6-7 hours or on high for 3 hours.
- Remove the chicken and chop into bite-sized pieces or use two forks to shred it. Return 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. I usually add a little more chili powder and dried oregano/Italian seasoning blend. Cover the slow cooker and cook for about 10-15 more minutes.
- Serve warm topped with fresh cilantro, shredded cheese, or crackers. And serve alongside my favorite cornbread or dinner rolls. Cover and store leftovers in the refrigerator for up to 1 week. Reheat on the stove or in the microwave.
Tried this recipe?Let us know how it was!