Slow Cooker Chicken Chili
A warm and hearty Slow Cooker Chicken Chili that is easy to make, packed with flavor, and customizable to your spice preference.
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.
Notes
Serve warm topped with fresh cilantro, shredded cheese, and/or sour cream. It pairs perfectly with cornbread or cornbread muffins. Leftovers can be stored in the refrigerator for up to 1 week.