Slow Cooker Chicken Chili

This slow cooker chicken chili is creamy, comforting, and packed with flavor. With just a 10-minute prep, it’s the perfect no-fuss, crowd-pleasing meal for busy weeknights or game days.

Slow-cooked to perfection, it brings together tender chicken, hearty beans, and a warm spice blend—all in a rich, tangy tomato base. It’s endlessly customizable and freezer-friendly, too.

What You’ll Need for This Cozy Slow Cooker Chicken Chili

• Boneless, skinless chicken breasts – The star protein, slow-cooked until juicy and tender enough to shred effortlessly.
• Diced tomatoes – Provide the bright, acidic backbone of the chili and enhance the overall richness.
• Tomato sauce – Deepens the base flavor with a velvety, tangy touch that balances the spice.
• Black beans – Offer hearty texture and earthiness, soaking up all the delicious flavors as they cook.
• Corn – A pop of sweetness and contrast that brightens each bite.
• Green bell pepper – Adds a gentle crunch and subtle bitterness to balance the sweetness and spice.
• Yellow onion – Brings a mellow, savory base flavor that builds depth as it slowly cooks.
• Jalapeño – For just the right kick of heat, with an option to adjust for milder palates.
• Cream cheese – The finishing touch, stirred in at the end for creaminess that ties it all together.
• Chicken broth – Enhances all the savory notes while keeping everything perfectly saucy and spoonable.
• Spice blend (chili powder, cumin, oregano, salt) – The flavor foundation—warming, bold, and just a little smoky.

How to Make It Happen: Chicken Chili in the Crockpot

Toss everything into your slow cooker—chicken, veggies, beans, broth, spices—and stir it all together.

Set it on low for 7–8 hours (or high for 3–4), and let time do its magic.

Once the chicken is fall-apart tender, shred it, return it to the pot, and stir in cream cheese until velvety and smooth.

Let it warm through for another 10–15 minutes, then serve hot with your favorite toppings like shredded cheese, cilantro, or sour cream.

Slow Cooker Secrets & Chili Variations Worth Trying

For a smoother blend of cream cheese, bring it to room temp or microwave it briefly before stirring in. This helps it melt evenly into the chili without clumps.

Feel like switching things up? Swap black beans for white or kidney beans, or add sweet potato for a hearty vegetarian twist. Prefer ground meat? Brown ground turkey or beef ahead of time and toss it right in.

The heat is easily adjustable—reduce the chili powder or skip the jalapeño for a milder batch. Or, crank up the spice with more garlic, extra peppers, or a dash of smoked paprika.

Keeping It Fresh: Storing & Freezing Leftover Chicken Chili

This chili keeps like a dream. Store leftovers in an airtight container in the fridge for up to 1 week. Reheat on the stove over medium heat or in the microwave until warmed through.

Freezing? Let the chili cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat as usual. Great for meal prep or unexpected dinner guests.

Looking for the full step-by-step breakdown? Scroll to the recipe card below to get all the details and print or save for later!

Slow Cooker Chicken Chili Recipe

A rich and comforting chicken chili made effortlessly in a slow cooker. Brimming with robust spices, tender chicken, and a velvety finish from cream cheese, this dish is ideal for busy days and makes for excellent leftovers. Its versatility makes it a staple for weeknight dinners or gatherings alike.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Ingredients

  

• 1 cup 240g/ml reduced-sodium chicken broth
• 1 15-ounce/425g can black beans, rinsed and drained
• 2 large boneless skinless chicken breasts approx. 1.5 lbs/680g
• 1 15-ounce/425g can corn, rinsed and drained, or 1 package frozen corn
• 1 jalapeño finely minced with seeds and ribs removed
• 2 teaspoons dried oregano or Italian seasoning blend
• 1 cup 130g finely chopped yellow onion
• 3 garlic cloves minced
• 1 tablespoon ground cumin
• 4 ounces 113g brick-style cream cheese, full-fat or light, at room temperature
• 1 15-ounce/425g can tomato sauce
• 1 large green bell pepper chopped
• 2 14.5-ounce/411g cans petite diced tomatoes, drained
• 1 teaspoon salt
• 2 teaspoons chili powder use 1 teaspoon for a milder version

Instructions

 

• Combine all ingredients except for the cream cheese in a 6-quart or larger slow cooker. Mix thoroughly to incorporate the seasonings and vegetables evenly. Cover and cook on low heat for 7 hours or on high for 3 hours.
• Carefully remove the cooked chicken and place it on a cutting board or plate. Shred the meat using two forks, or cut into bite-sized chunks. Return the chicken to the slow cooker and stir in the cream cheese until it is completely melted and smoothly blended into the chili.
• Cover and let cook for an additional 10–15 minutes to ensure even warmth and texture.
• Serve hot, garnished with fresh cilantro, shredded cheese, or a dollop of sour cream. Ideal accompaniments include cornbread or cornbread muffins. Store any leftovers in an airtight container in the refrigerator for up to one week and reheat on the stovetop or microwave.

Notes

Freezing Instructions: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge or immerse sealed containers in warm water. Reheat on the stove over medium heat for 30 minutes or microwave until fully warmed.

Substitutions & Variations: Homemade tomato sauce can replace canned; ground turkey or beef may be substituted for chicken (brown first); use vegetable or beef broth as needed. Feel free to increase vegetables or use different beans such as kidney or white beans. For a vegetarian twist, omit chicken, add another can of beans, and substitute with 3 cups peeled, diced sweet potato.

Stovetop Alternative: Dice raw chicken and sauté with vegetables and seasonings in olive oil until cooked through. Add the rest of the ingredients (except cream cheese), simmer covered for 30 minutes, then stir in cream cheese and cook uncovered for 5 more minutes.