How to Make Easy Slow Cooker Chicken Chili

This creamy, flavorful, and easy slow cooker chicken chili is the ultimate “set it and forget it” meal. With tender chicken, hearty beans, and a secret creamy ingredient, it’s a cozy and satisfying one-pot dinner perfect for busy weeknights or feeding a crowd. It’s so good, you’ll make it again and again.

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Why I Love This Recipe

It’s a true dump-and-go meal. Seriously, just throw everything in the pot and let the magic happen.
The chili is so versatile. You can easily swap ingredients or adjust the spice level to your liking.
That creamy texture! A little bit of a special ingredient at the end makes it thick, rich, and absolutely irresistible.

What You Need to Make It

Ingredients

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 is great)
1 cup diced yellow onion
1 large green bell pepper, chopped
1 (15-ounce) can corn, rinsed and drained (or 1 package frozen corn)
1 (15-ounce) can black beans, drained and rinsed
1 jalapeno, minced (remove seeds and ribs for less heat)
1 teaspoon salt
2 teaspoons dried oregano
2 teaspoons chili powder
1 tablespoon ground cumin
3 cloves garlic, minced
4 ounces brick-style cream cheese, at room temperature

Tools

6-quart or larger slow cooker (also known as a Crockpot)
Cutting board
Knife
Can opener
2 forks for shredding

How to Make Slow Cooker Chicken Chili

Get Ready: First, make sure you have all your ingredients measured out and ready to go. Chop your onion and bell pepper, mince the jalapeno and garlic, and open and drain the cans. This is called “mise en place” and it makes cooking a breeze!
Add the Basics: Place your raw chicken breasts into the bottom of your slow cooker. It’s okay if they overlap a little.
Dump and Stir: Now, add everything else except the cream cheese. That means the drained diced tomatoes, tomato sauce, chicken broth, diced onion, bell pepper, corn, black beans, minced jalapeno, salt, dried oregano, chili powder, cumin, and minced garlic.
Mix It Up: Use a large spoon to stir all the ingredients together. Make sure the chicken is mostly covered by the liquid and veggies.
Cook It Low and Slow: Put the lid on your slow cooker. Cook on the LOW setting for 7 hours. The aroma will fill your kitchen! If you’re in a hurry, you can cook it on HIGH for 3 hours. The chicken will be super tender either way.
Shred the Chicken: After the cooking time is up, carefully remove the chicken breasts from the slow cooker using tongs. Place them on a cutting board.
The Secret Ingredient: Now, add the cream cheese right into the hot chili in the slow cooker. Stir it until it melts and creates a smooth, creamy texture. This is the key to making the chili extra delicious!
Combine and Cook More: Using two forks, shred the cooked chicken. It should be so tender that it falls apart easily. Put the shredded chicken back into the slow cooker and stir it into the creamy chili.
Finish Up: Put the lid back on and let it cook for another 10 to 15 minutes. This lets all the flavors come together perfectly.
Taste and Adjust: Give your chili a taste. Want more spice? Add a little more chili powder or a pinch of cayenne. Need more salt? Add a bit more.

How to Serve

Serve this chili hot in a bowl. Top it with your favorite garnishes like shredded cheese, a dollop of sour cream, chopped fresh cilantro, or sliced avocado. And for the best experience, serve it with a side of cornbread or cornbread muffins for dipping.

Storage, Reheating, and Make-Ahead

Storage: Let the chili cool completely before storing. You can keep it in an airtight container in the refrigerator for up to 1 week.
Reheating: For a single serving, microwave the chili until hot. For a large batch, reheat it in a pot on the stove over medium heat until it’s warmed all the way through.
Make Ahead: This is a perfect meal prep recipe! Make a big batch on Sunday and enjoy it for lunches or dinners all week.
Freezing: This chili freezes wonderfully. Transfer cooled chili into a freezer-safe container or a few smaller ones. It will keep in the freezer for up to 3 months. To thaw, simply place the container in the refrigerator overnight.

Special Tips

Room Temperature Cream Cheese: For the smoothest, quickest melt, let your cream cheese sit on the counter for a while to soften before adding it. Or, for a shortcut, unwrap it and microwave it for 15-20 seconds before adding it to the hot chili.
The Power of Spices: The spices in this recipe are what give it that incredible depth of flavor. Don’t skip them! If you want to make it less spicy, reduce the chili powder or omit the jalapeno.

Variations

Vegetarian Chili: Easily turn this into a vegetarian meal. Just swap the chicken for an extra can of beans (like kidney or pinto) and about 3 cups of uncooked, cubed sweet potato. Use vegetable broth instead of chicken broth.
Different Meats: You can use ground chicken, ground turkey, or even ground beef instead of chicken breasts. If you do, make sure to brown the meat in a pan on the stove before adding it to the slow cooker with the other ingredients.
Extra Veggies: Feel free to add other chopped vegetables like celery, more peppers, or even mushrooms.

Side Dishes

Cornbread: A classic pairing that soaks up all the delicious liquid.
Tortilla Chips: Perfect for scooping up every last bit of chili.
Baked Quesadillas: A cheesy side that complements the chili perfectly.
A Simple Salad: A light, fresh salad can be a great contrast to the warm, hearty chili.

Common Mistakes

Not Draining Canned Ingredients: Make sure to drain the liquid from the diced tomatoes, black beans, and corn. This helps prevent the chili from being too watery.
Adding Cream Cheese Too Soon: The cream cheese is the last ingredient to go in. Adding it at the beginning can cause it to separate and not create that creamy texture you’re looking for.
Ignoring the Spice: The cumin, chili powder, and oregano are essential for the traditional chili flavor. Don’t leave them out!

FAQ

Q: Can I use pre-cooked chicken?

A: Yes! You can use pre-cooked chicken, like rotisserie chicken. Add it at the end of the cooking process, along with the cream cheese, so it doesn’t get tough. About 2-3 cups of shredded cooked chicken should work perfectly. This is a great shortcut for an even faster meal.

Q: Can I use different beans?

A: Absolutely. While black beans are wonderful, you can swap them for kidney beans, pinto beans, or even great northern beans. Use what you have in your pantry or what your family prefers. The recipe is very forgiving and easy to adapt.

Q: Is this chili really spicy?

A: The recipe as written is mildly spiced, with just enough heat to add flavor without being overwhelming. The cream cheese also helps to mellow out the heat. If you like it spicier, you can add more jalapeno or use a hotter chili powder. If you prefer no heat at all, simply leave out the jalapeno.

Q: How can I make my chili thicker?

A: The cream cheese helps a lot with thickening. If it’s still too thin for your liking, you can cook it with the lid off for the last 30 minutes to an hour. This allows some of the liquid to evaporate, making it thicker. Another trick is to mix a small amount of cornstarch with cold water to make a slurry and stir it in at the end.

Q: Can I use an Instant Pot instead of a slow cooker?

A: While this recipe was created for a slow cooker, it’s possible to adapt it for a pressure cooker. You would likely saute the onions and peppers first, then add the rest of the ingredients and pressure cook for a shorter amount of time. You would add the cream cheese after the pressure cooking is done. Since different brands of pressure cookers vary, you might need to experiment with the timing.

Q: What about nutrition information?

A: Nutritional information can vary greatly based on the brands of ingredients you use and any substitutions you make. It’s best to use an online nutritional calculator to get a precise breakdown for your specific ingredients.

Q: What is the best kind of cream cheese to use?

A: Use a full-fat, brick-style cream cheese. Do not use the whipped or spreadable kind from a tub, as it has a different consistency and won’t melt the same way. The full-fat version melts best and provides the creamiest texture.

Conclusion

This slow cooker chicken chili is more than just a meal; it’s a comforting, convenient, and flavorful experience. With minimal effort, you get a hearty one-pot dinner that pleases everyone. It’s the perfect recipe to have on repeat for busy weeks, game nights, or just when you need a little comfort. So go ahead, let your slow cooker do the work, and get ready to enjoy the best chicken chili you’ve ever had.

Slow Cooker Chicken Chili Recipe Card

Prep Time: 10 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 20 minutes

Yield: Serves 10

Description:

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.

Ingredients:

2 (14.5-ounce) cans petite diced tomatoes, drained
1 (15-ounce) can tomato sauce
2 large skinless boneless chicken breasts
1 cup chicken broth
1 cup diced yellow onion
1 large green bell pepper, chopped
1 (15-ounce) can corn, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 jalapeno, minced
1 teaspoon salt
2 teaspoons dried oregano
2 teaspoons chili powder
1 Tablespoon ground cumin
3 garlic cloves, minced
4 ounces brick-style cream cheese, at room temperature

Instructions:

Add all 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.
Remove the cooked chicken from the slow cooker and transfer it to a cutting board. Shred the chicken using two forks.
Add the room temperature cream cheese to the hot chili in the slow cooker and stir until it melts and the chili becomes creamy.
Return the shredded chicken to the pot and stir to combine.
Cover and cook for another 10-15 minutes to let the flavors meld.
Serve warm with your favorite toppings.
Store leftovers in an airtight container in the refrigerator for up to 1 week.