Name: Creamy Slow Cooker Chicken Chili
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 10
Ingredients: 2 cans petite diced tomatoes, drained, 14.5 oz/411g each (or 1 28 oz/794g can); 1 can tomato sauce, 15 oz/425g; 2 large skinless boneless chicken breasts, about 1.5 lbs/680g total; 1 cup chicken broth, 240g/ml, reduced-sodium if possible; 1 cup diced yellow onion, 130g; 1 large green bell pepper, chopped; 1 can corn, 15 oz/425g, rinsed and drained (or 1 package frozen corn); 1 can black beans, drained and rinsed, 15 oz/425g; 1 jalapeño, minced, remove seeds and ribs; 1 tsp salt; 2 tsp dried oregano or Italian seasoning blend; 2 tsp chili powder, reduce to 1 tsp for less spicy chili; 1 tbsp ground cumin; 3 cloves garlic, minced; 4 oz full-fat or light brick-style cream cheese, 113g, at room temperature

Creamy Slow Cooker Chicken Chili

A mildly spiced, creamy chicken chili made effortlessly in the slow cooker, perfect for busy days.

Prep10 min

Cook8h

Total8h 10m

DifficultyEasy

Servings10

This slow cooker chicken chili is a set-it-and-forget-it meal that delivers big flavor with minimal effort. The combination of tender shredded chicken, black beans, corn, and a creamy tomato base makes it a hearty and satisfying dish.

It's highly customizable—adjust the spice level, swap in your favorite beans, or serve it with cornbread for a complete meal. Leftovers keep well and it freezes beautifully, so it's perfect for meal prep.

Method

Place all ingredients except the cream cheese into a 6-quart or larger slow cooker. Stir well to combine. Cover and cook on low for 7 hours or on high for 3 hours.
Remove the chicken from the slow cooker and transfer to a plate or cutting board. Using two forks, shred the chicken into pieces. Alternatively, cut it into bite-size chunks. Return the shredded chicken to the slow cooker.
Add the cream cheese to the slow cooker and stir until fully melted and incorporated. Taste and adjust seasoning with more salt or spices if needed.
Cover and cook for another 10–15 minutes until heated through. Serve warm, topped with fresh cilantro, shredded cheese, and/or sour cream. Accompany with cornbread or cornbread muffins. Store leftovers in the refrigerator for up to 1 week; reheat in the microwave or on the stove.

💡 Tips

For a thicker chili, remove the lid during the last 30 minutes of cooking.
To make it spicier, add an extra jalapeño or a pinch of cayenne pepper.
This chili freezes well for up to 3 months.

Creamy Slow Cooker Chicken Chili

Ingredients

Method

💡 Tips

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