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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.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

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.