Go Back Email Link
Slow cooker chicken chili served warm with tender chicken, beans, and a creamy finish
Isaac blogger

Creamy Slow Cooker Chicken Chili

Creamy slow cooker chicken chili made with tender shredded chicken, beans, corn, and warm spices, finished with cream cheese for a rich, comforting dump-and-go meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: dinner
Cuisine: American, Southwestern-Inspired
Calories:
Ingredients Method

Ingredients
  

  • 2 × 14.5 oz cans diced tomatoes drained
  • 1 × 15 oz can tomato sauce
  • 2 large boneless skinless chicken breasts about 1.5 lbs
  • 1 cup reduced-sodium chicken broth
  • 1 cup diced yellow onion
  • 1 green bell pepper chopped
  • 1 × 15 oz can corn drained and rinsed
  • 1 × 15 oz can black beans drained and rinsed
  • 1 jalapeño minced
  • 1 tsp salt
  • 2 tsp dried oregano
  • 2 tsp chili powder
  • 1 tbsp ground cumin
  • 3 garlic cloves minced
  • 4 oz brick-style cream cheese softened

Method
 

  1. Before You Begin
  2. Prepare your slow cooker and utensils. Cooking times and results may vary depending on your equipment and ingredient moisture levels.
  3. Add Ingredients
  4. Place chicken in the bottom of the slow cooker. Add tomatoes, tomato sauce, broth, onion, bell pepper, corn, beans, jalapeño, garlic, salt, oregano, chili powder, and cumin. Stir gently.
  5. Slow Cook
  6. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken is tender and reaches 165°F (74°C) internally.
  7. Shred Chicken
  8. Remove chicken, shred with two forks, and set aside.
  9. Add Cream Cheese
  10. Add softened cream cheese to the hot chili and stir until fully melted and blended.
  11. Combine
  12. Return shredded chicken to the slow cooker and cook 10–15 minutes more so the flavors blend.
  13. Serve
  14. Allow chili to cool slightly. Serve warm with toppings such as cheese, cilantro, avocado, or tortilla strips.
  15. Cooking Notes
  16. Cooking time may vary depending on your slow cooker model and ingredient temperature.
  17. For best results, cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  18. After shredding the chicken and adding cream cheese, allow an additional 10–15 minutes of cooking time for the chili to thicken and fully combine before serving.