There’s nothing quite like coming home to a warm and hearty meal after a long day. My Favorite Slow Cooker Chicken Chili is not only delicious, but it’s also incredibly easy to make. This dish is packed with flavor and is perfect for cozy nights or gatherings with friends. Whether you’re new to cooking or a seasoned chef, this recipe will become a favorite in no time.
Why Make This Recipe
This chili recipe is perfect for many reasons. First, it’s made in a slow cooker, which means you can prep it and forget about it while it cooks. Second, it’s a comforting and filling meal that everyone will love. It’s also packed with nutritious ingredients like chicken, beans, and vegetables. Plus, you can customize the spice level to suit your taste. Whether you want it mild or extra spicy, this recipe can be adjusted easily.
How to Make My Favorite Slow Cooker Chicken Chili
Making this chicken chili is straightforward and requires minimal effort. Just gather your ingredients, toss everything into the slow cooker, and let it do the work for you! Here’s how to make it.
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 (I use 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 (remove seeds and ribs)
- 1 teaspoon salt
- 2 teaspoons dried oregano or Italian seasoning blend
- 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
- 1 Tablespoon ground cumin
- 3 garlic cloves, minced
- 4 ounces (113g) full-fat or light brick-style cream cheese, at room temperature
Directions:
- Add all the ingredients except the cream cheese to a 6-quart or larger slow cooker. Stir everything together until combined.
- Cover and cook on low for 7 hours or on high for 3 hours.
- Remove the chicken from the slow cooker and transfer it to a large plate or cutting board. Using 2 forks, shred the tender chicken. You could also just cut it into bite-size pieces.
- Return the chicken to the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted.
- Taste, then add more salt or seasonings if desired.
- Cover the slow cooker and cook for 10–15 more minutes.
- Serve warm topped with fresh cilantro, shredded cheese, and/or sour cream. It pairs perfectly with cornbread or cornbread muffins.
- Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.
How to Serve My Favorite Slow Cooker Chicken Chili
This chili is best served warm and can be topped with various garnishes. Fresh cilantro, shredded cheese, and a dollop of sour cream add great flavor. Pair it with cornbread or cornbread muffins for a complete meal. It’s perfect for family dinners or as a dish for game day gatherings.
How to Store My Favorite Slow Cooker Chicken Chili
To store the chili, let it cool completely first. Place it in an airtight container and store it in the refrigerator for up to a week. You can easily reheat it in the microwave or on the stove. If you want to keep it longer, you can freeze it in freezer-safe containers for up to three months. Just thaw it in the fridge overnight before reheating.
Tips to Make My Favorite Slow Cooker Chicken Chili
- If you prefer a thicker chili, reduce the amount of chicken broth slightly.
- For extra flavor, consider adding a dash of hot sauce or some chopped green onions as a garnish.
- Experiment with other beans like kidney beans or pinto beans if you want a different texture.
Variation
You can customize this chili by adding different vegetables like zucchini or carrots. If you like it spicier, add more jalapeños or a pinch of cayenne pepper.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just make sure to adjust the cooking time slightly, as it may take longer to cook through.
2. Is this chili gluten-free?
Yes! All the ingredients in this chili are gluten-free, making it a safe choice for those with gluten sensitivities.
3. Can I make this recipe in advance?
Absolutely! You can prepare all the ingredients the night before, store them in the fridge, and then cook it in the slow cooker the next day. This is a great way to save time!
Enjoy making and sharing this delightful slow cooker chicken chili! It’s sure to become a favorite recipe in your home.
Slow Cooker Chicken Chili
Ingredients
Main Ingredients
- 2 cans 14.5-ounce petite diced tomatoes, drained Alternatively, 1 28-ounce can
- 1 can 15-ounce tomato sauce
- 2 large skinless boneless chicken breasts (about 1.5 lbs)
- 1 cup chicken broth (I use reduced-sodium)
- 1 cup diced yellow onion
- 1 large green bell pepper, chopped
- 1 can 15-ounce corn, rinsed and drained or 1 package of frozen corn
- 1 can 15-ounce black beans, drained and rinsed
- 1 jalapeño, minced (remove seeds and ribs)
- 1 teaspoon salt
- 2 teaspoons dried oregano or Italian seasoning blend
- 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
- 1 Tablespoon ground cumin
- 3 cloves garlic, minced
- 4 ounces full-fat or light brick-style cream cheese, at room temperature
Instructions
Preparation
- Add all the ingredients except the cream cheese to a 6-quart or larger slow cooker. Stir everything together until combined.
- Cover and cook on low for 7 hours or on high for 3 hours.
- Remove the chicken from the slow cooker and transfer it to a large plate or cutting board. Using 2 forks, shred the tender chicken.
- Return the chicken to the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted.
- Taste, then add more salt or seasonings if desired.
- Cover the slow cooker and cook for an additional 10-15 minutes.
