There’s nothing better than coming home to the comforting aroma of a home-cooked meal that’s been simmering all day in your slow cooker. This Creamy and Flavorful Slow Cooker Chicken Chili is hearty, comforting, and packed with all the flavors you crave on a chilly day. With tender chicken, a perfect blend of beans, spices, and a creamy twist, this recipe will warm you from the inside out. Plus, it’s easy to make, so you can set it and forget it!
Why You’ll Love This Recipe?
This chicken chili combines bold flavors, creamy texture, and minimal effort. It’s perfect for busy weeknights, lazy Sundays, or even a casual gathering. The beauty of this slow cooker recipe is how hands-off it is—just add your ingredients, set your slow cooker, and let the magic happen.
Whether you’re a chili aficionado or someone looking for an easy, filling meal, this chicken chili will become a regular on your dinner rotation.
Ingredients
Here’s what you’ll need to make this comforting Slow Cooker Chicken Chili. Full ingredient quantities can be found at the end of this post.
For the chicken chili:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 cup chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the creamy twist:
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
Optional for garnish:
- Shredded cheese
- Fresh cilantro
- Sliced jalapeños
Directions
- Prepare the Ingredients
Chop your onion, mince your garlic, and gather all your spices and canned ingredients. - Layer the Ingredients in the Slow Cooker
Add the chicken breasts, black beans, kidney beans, diced tomatoes, chicken broth, chopped onion, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper to your slow cooker. Stir everything to combine. - Cook
Cover the slow cooker with the lid and set it to low heat for 6-7 hours or high heat for 4 hours. Allow everything to cook until the chicken is tender and fully cooked. - Shred the Chicken
After the cooking time, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the pot and stir well. - Add the Creamy Twist
Reduce the heat to low if it isn’t already. Add the softened cream cheese and sour cream to the slow cooker. Stir until fully combined and creamy. Let it heat through for another 10-15 minutes. - Serve & Garnish
Once everything is well combined and creamy, ladle the chili into bowls. Top with shredded cheese, fresh cilantro, or jalapeños for added flavor.Expert Tips and Tricks
- Adjust the spice level: Chili can easily be adjusted for spice preferences. Add an extra teaspoon of chili powder or some cayenne pepper if you love heat, or leave it out for a milder flavor.
- Don’t overcook the chicken: The chicken should shred easily but still maintain its tenderness. Overcooked chicken can become mushy.
- Use high-quality broth: The chicken broth is a key component of this chili’s base. Use a low-sodium or homemade broth for the best flavor.
Recipe Variations and Possible Substitutions
Here are a few fun variations to make this recipe your own:
- Add corn: Toss in 1 cup of frozen or fresh corn to add a sweet, delicious contrast to the beans and spices.
- Swap beans: Use pinto beans, cannellini beans, or any other type of beans depending on your preference.
- Add shredded sweet potato: Throw in 1 cup of shredded sweet potato for added nutrition and a touch of sweetness.
- For a dairy-free option: Replace cream cheese and sour cream with plant-based alternatives like almond or cashew-based options.
Serving and Pairing Suggestions
Pair this Creamy and Flavorful Slow Cooker Chicken Chili with:
- A warm, crusty slice of bread or cornbread.
- A side of rice or quinoa to soak up all the rich, flavorful broth.
- Tortilla chips for a comforting dip.
Storage and Reheating Tips
- Storage: Allow leftovers to cool and store in an airtight container in the refrigerator for up to 4 days.
- Freezing: This chili freezes beautifully! Allow it to cool, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stove over medium heat or in the microwave until warm. Add a splash of chicken broth if it thickens too much during reheating.
FAQs
1. Can I use frozen chicken?
Yes, you can add frozen chicken breasts directly to the slow cooker. Just ensure you’re cooking for the full amount of time to ensure the chicken is cooked through.
2. Can I make this without beans?
Absolutely! If you prefer, omit the beans for a simpler, more traditional chicken chili. Just add a bit more chicken broth or veggies to balance it out.
3. How can I make this chili spicier?
Add more chili powder, cayenne pepper, or even a few dashes of hot sauce to the mixture before serving.
4. Can I make this on the stovetop instead?
Yes! You can adapt this recipe for the stovetop by simmering the ingredients in a large pot over medium heat for 25-30 minutes until the chicken is tender and the chili thickens.
Conclusion
This Creamy and Flavorful Slow Cooker Chicken Chili is the perfect combination of convenience, warmth, and flavor. Whether you’re feeding a crowd, meal prepping for the week, or looking for an easy dinner option, this recipe is a winner every time.
With tender shredded chicken, hearty beans, and the added creaminess from sour cream and cream cheese, this is one comforting recipe you’ll keep coming back to. Set it, forget it, and enjoy the perfect bowl of cozy chili.
Print
Creamy and Flavorful Slow Cooker Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (on low) or 3-4 hours (on high)
- Total Time: 6-7 hours (on low) or 3-4 hours (on high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
- Warm, comforting, and packed with flavor, this Creamy Slow Cooker Chicken Chili is the perfect meal for cozy nights. Tender chicken, creamy textures, and a medley of spices come together effortlessly in your slow cooker, making it a simple yet satisfying dish everyone will love
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 1 jalapeño pepper, finely chopped (optional for heat)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 packet ranch seasoning mix
- 1 packet taco seasoning mix
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional for topping)
- 1/4 cup fresh cilantro, chopped (optional for garnish)
Instructions
- Prepare the Ingredients:
- Place the chicken breasts in the bottom of the slow cooker.
- Add the white beans, corn, diced tomatoes with green chilies, onion, and jalapeño pepper (if using).
- Add the Spices and Liquids:
- Sprinkle the ranch seasoning, taco seasoning, garlic powder, cumin, salt, and pepper over the ingredients.
- Pour in the chicken broth and heavy cream. Stir to combine everything well.
- Slow Cook the Chili:
- Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the chili and stir to combine.
- Serve and Garnish:
- Ladle the chili into bowls and top with shredded cheddar cheese and chopped cilantro, if desired.
Notes
- You can substitute the heavy cream with half-and-half for a lighter version of the chili.
- If you prefer a spicier chili, add more jalapeños or a teaspoon of chili powder.
- Serve this chili with cornbread, crackers, or tortilla chips for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: ~350
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 75mg