Crock Pot Chicken Chili

This Crock Pot Chicken Chili is a hearty and creamy recipe, which includes boneless chicken breasts and black beans. It’s a straightforward recipe, ready in about 7 hours and 25 minutes.

Crock Pot Chicken 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 (240g/ml) chicken broth (reduced-sodium)
• 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 spice)
• 1 Tablespoon ground cumin
• 3 garlic cloves, minced
• 4 ounces (113g) full-fat or light brick-style cream cheese, at room temperature

How To Make Crock Pot Chicken Chili

1. Combine ingredients: Add all ingredients except the cream cheese to a 6-quart or larger slow cooker. Stir until combined.
2. Cook the chili: Cover and cook on LOW for 7 hours or on HIGH for 3 hours.
3. Shred the chicken: Remove the chicken, shred it using two forks (or chop into bite-size pieces), then return it to the slow cooker.
4. Add cream cheese: Stir in the cream cheese until melted and well combined.
5. Final cook time: Cover and cook for an additional 10–15 minutes until fully heated through.
6. Serve: Serve warm topped with fresh cilantro, shredded cheese, or sour cream. Great with cornbread or cornbread muffins.

Recipe Tips

• Can I use frozen corn instead of canned?
  Yes, both work well—just make sure frozen corn is thawed if you prefer quicker cooking.
• How to make it spicier:
  Add an extra jalapeño or increase the chili powder to boost the heat.
• What can I substitute for cream cheese?
  You can use sour cream or plain Greek yogurt, but add them at the end and don’t overheat.
• How to shred chicken easily:
  Use two forks or a hand mixer on low speed for fast shredding.
• Can I freeze this chili?
  Yes, it freezes well—just leave out the cream cheese and add it when reheating.

What To Serve With Chicken Chili

This slow cooker chicken chili pairs perfectly with hearty sides:

• Cornbread or cornbread muffins
• Tortilla chips or warm flour tortillas
• A crisp green salad
• Roasted sweet potatoes
• Avocado slices or guacamole

How To Store Chicken Chili

Refrigerate: Store in an airtight container in the refrigerator for up to 1 week.

Freeze: Freeze without cream cheese for best results. Thaw overnight and add cream cheese when reheating.

Chicken Chili Nutrition Facts

• Calories: ~260 kcal
• Carbohydrates: ~22g
• Protein: ~25g
• Fat: ~10g
• Fiber: ~6g
• Sugar: ~5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken thighs instead of breasts?
Yes, thighs work just as well and add more flavor.

Why isn’t my cream cheese melting properly?
Make sure it’s at room temperature before adding and stir well.

Can I make this in an Instant Pot?
Yes, cook on high pressure for 15 minutes with a 10-minute natural release, then stir in cream cheese.

How to make this dairy-free?
Skip the cream cheese or use a dairy-free alternative.

What toppings go best with this chili?
Try sour cream, shredded cheese, avocado, or hot sauce.

Try More Recipes:

• Crock Pot Chicken Cacciatore
• Crock Pot Chicken Barley Soup
• Crock Pot Chicken Broccoli Rice Casserole