Description
This comforting Slow Cooker Chicken Chili is a hearty and flavorful dish perfect for cozy meals. Packed with tender shredded chicken, diced tomatoes, beans, corn, and a blend of spices, it’s slow-cooked to perfection and finished with creamy cream cheese for a rich texture. Easy to prepare and ideal for busy days, this chili serves 10 and pairs wonderfully with fresh toppings and cornbread.
Ingredients
Chili Ingredients
- 2 (14.5-ounce/411g) cans petite diced tomatoes, drained (or 1 28-ounce/794g can)
- 1 (15-ounce/425g) can tomato sauce
- 2 large skinless boneless chicken breasts (about 1.5 lbs/680g)
- 1 cup (240ml) chicken broth (reduced-sodium preferred)
- 1 cup (130g) diced yellow onion
- 1 large green bell pepper, chopped
- 1 (15-ounce/425g) can corn, rinsed and drained or 1 package of frozen corn
- 1 (15-ounce/425g) can black beans, drained and rinsed
- 1 jalapeño, minced (seeds and ribs removed)
- 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
- 3 garlic cloves, minced
Creamy Finish
- 4 ounces (113g) full-fat or light brick-style cream cheese, at room temperature
Instructions
- Combine Ingredients: Add all ingredients except the cream cheese into a 6-quart or larger slow cooker. Stir thoroughly to combine all flavors.
- Cook the Chili: Cover the slow cooker and cook on low for 7 hours or on high for 3 hours, allowing chicken to become tender and flavors to meld.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and place them on a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces or chop if preferred.
- Incorporate Cream Cheese: Return shredded chicken to the slow cooker and add room-temperature cream cheese. Stir well until the cream cheese is fully melted and evenly incorporated, enriching the chili's texture.
- Final Simmer: Cover and continue cooking on low for an additional 10–15 minutes to blend the flavors further.
- Serve: Serve the chili warm, topped with fresh cilantro, shredded cheese, and/or sour cream. Pair it with cornbread or cornbread muffins for a complete meal.
- Store Leftovers: Cover and refrigerate leftovers for up to 1 week. Reheat gently in the microwave or on the stove before serving again.
Notes
- For less spicy chili, reduce chili powder from 2 teaspoons to 1 teaspoon.
- You can use frozen corn in place of canned corn; just ensure it’s thawed before adding.
- Removing seeds and ribs from the jalapeño reduces the heat significantly.
- Cream cheese adds creaminess but can be substituted with sour cream or Greek yogurt if preferred.
- This chili freezes well; store in airtight containers and thaw overnight in the refrigerator before reheating.
- Adding fresh toppings like cilantro, avocado, or a squeeze of lime juice enhances flavor and freshness.
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) or 3 hours (high) plus 15 minutes additional simmer
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American