If you’re craving a cozy, comforting meal that feels like a warm hug in a bowl, you have to try this Slow Cooker Creamy Chicken Chili Recipe. It’s an incredibly rich, hearty, and flavorful dish that combines tender chicken, creamy cheese, and a perfect blend of spices. The magic happens slowly, letting all those tasty ingredients meld together into a beautiful chili that’s both satisfying and effortlessly simple to make. Whether it’s for a weeknight dinner or feeding a hungry crowd, this recipe is a total winner you’ll want to keep in your culinary rotation.
Ingredients You’ll Need
This Slow Cooker Creamy Chicken Chili Recipe calls for straightforward yet essential ingredients that each bring something special to the table. From the creamy texture provided by cream cheese to the punch of flavor from the chilies and spices, every element plays a crucial part in creating a delicious balance.
- Boneless skinless chicken breasts (1 ½ pounds): Tender protein that becomes wonderfully shreddable after slow cooking.
- Black beans (1 can, drained and rinsed): Adds earthiness and fiber, giving the chili a nice bite.
- Corn (1 can, drained): Sweetness and texture contrast that brightens each spoonful.
- Diced tomatoes with green chilies (1 can): Provides the classic chili flavor with a mild kick.
- Cream cheese (1 package, cubed): The secret to its irresistibly creamy consistency.
- Chicken broth (1 cup): Infuses the chili with savory depth and keeps everything moist.
- Chili powder (1 teaspoon): Warms the dish with smoky, subtle heat.
- Cumin (1 teaspoon): Earthy spice that complements the chicken and beans perfectly.
- Onion powder (½ teaspoon): Adds a gentle onion flavor without overpowering.
- Garlic powder (½ teaspoon): Enhances the savory profile of the chili.
- Salt (½ teaspoon): Balances and brightens all the flavors.
- Black pepper (¼ teaspoon): Gives a subtle heat and complexity.
How to Make Slow Cooker Creamy Chicken Chili Recipe
Step 1: Layer the Ingredients in the Slow Cooker
Start by placing the chicken breasts right at the bottom of your slow cooker. This way, they’ll cook evenly and soak up all the delicious spices. Next, pile on the black beans, corn, and diced tomatoes with green chilies on top of the chicken to build layers of flavor and texture.
Step 2: Add Seasonings and Broth
Sprinkle in the chili powder, cumin, onion powder, garlic powder, salt, and pepper evenly over the layered ingredients. Pour the chicken broth over everything to help everything stay moist and meld together perfectly during cooking. This broth is the key to a juicy, flavorful chili base.
Step 3: Top with Cream Cheese
Scatter the cream cheese cubes right on the top of the slow cooker contents without stirring. The cheese will melt slowly down into the chili, creating that creamy, luscious texture that makes this recipe so irresistible.
Step 4: Cook Low and Slow or High and Quick
Cover your slow cooker and set it to cook on low for 6 to 8 hours or high for 3 to 4 hours. This slow cooking process allows the chicken to become tender enough to shred and lets the flavors develop a rich, harmonious depth.
Step 5: Shred the Chicken and Stir
When the cooking time is up, remove the chicken breasts carefully and shred them using two forks. This step gives you tender, juicy pieces that mix beautifully into the chili. Return the shredded chicken back into the slow cooker and stir well until everything is combined and creamy.
How to Serve Slow Cooker Creamy Chicken Chili Recipe
Garnishes
Enhance your bowl of chili with fun and fresh toppings. Shredded cheese adds a melty richness, sour cream brings a cool tang, and chopped cilantro lends a pop of herbal brightness. Feel free to sprinkle some sliced jalapeños if you love a little extra heat too!
Side Dishes
This creamy chicken chili pairs wonderfully with cornbread for soaking up every last drop, a simple green salad for freshness, or even warm tortilla chips on the side for crunch. These sides round out the meal and make it feel extra special.
Creative Ways to Present
Serve the chili in individual bread bowls for a charming, rustic presentation perfect for casual gatherings. Or ladle it over baked potatoes for a hearty twist. You could even turn it into a layered nacho platter by spooning chili over chips and melting cheese under the broiler.
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making your next meal taste even better. Just stir well before serving.
Freezing
This Slow Cooker Creamy Chicken Chili Recipe freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving some room for expansion. Frozen chili stays delicious for up to 3 months, making it a perfect make-ahead meal.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally until heated through. If the chili thickens too much after refrigeration or freezing, simply add a splash of chicken broth or water to loosen it back up to your desired creaminess.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add more richness and stay juicy during slow cooking, making them a great alternative if you prefer darker meat in your chili.
Is this chili spicy?
This recipe offers a mild to moderate heat level from the diced tomatoes with green chilies and chili powder. You can adjust the spice by adding fresh jalapeños or extra chili powder to suit your taste.
Can I make this recipe in an Instant Pot?
Yes, you can! Use the sauté function to layer ingredients, then cook under high pressure for about 15 minutes, followed by a natural release. Add the cream cheese at the end and stir until creamy.
What can I substitute for cream cheese?
If you want a lighter option, try using Greek yogurt stirred in after cooking, or for a dairy-free version, use a vegan cream cheese alternative to keep the creamy texture.
How thick is this chili?
The chili has a creamy but slightly thick consistency. It will thicken more as it cools, so if you want it thinner, just thin it out with some extra chicken broth before serving.
Final Thoughts
This Slow Cooker Creamy Chicken Chili Recipe is a true crowd-pleaser that combines ease, flavor, and comforting textures in one bowl. It’s perfect for busy days when you want something satisfying without fuss, and it’s sure to become a staple in your home cooking. Don’t wait to get that slow cooker going—your next favorite meal is just hours away!
Print
Slow Cooker Creamy Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Creamy Chicken Chili is a comforting, hearty dish perfect for busy days. Featuring tender chicken breasts simmered with black beans, corn, diced tomatoes with green chilies, and cream cheese, it delivers a rich and creamy texture with flavorful spices. Easy to prepare and gluten-free, this chili is ideal for a warm family meal or meal prep.
Ingredients
Protein and Beans
- 1 ½ pounds boneless skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
Vegetables
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
Dairy
- 1 (8 oz) package cream cheese, cubed
Liquids
- 1 cup chicken broth
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Ingredients: Place the boneless skinless chicken breasts at the bottom of your slow cooker to serve as the base for your chili.
- Add Beans and Vegetables: Layer the drained black beans, corn, and diced tomatoes with green chilies evenly over the chicken breasts.
- Season: Sprinkle the chili powder, cumin, onion powder, garlic powder, salt, and black pepper evenly over the layered ingredients to infuse the chili with robust flavor.
- Add Liquids and Cheese: Pour the chicken broth over everything, then arrange the cubed cream cheese on top to melt slowly and create the creamy texture.
- Cook: Cover and cook the chili on low for 6–8 hours or on high for 3–4 hours, allowing flavors to meld and the chicken to become tender.
- Shred Chicken: Once done, carefully remove the chicken breasts and shred them with two forks.
- Combine: Return the shredded chicken to the slow cooker and stir everything together until the chili is smooth and creamy.
- Serve: Serve the chili warm, optionally topped with shredded cheese, sour cream, or chopped cilantro for extra flavor and garnish.
Notes
- You can substitute black beans with pinto or kidney beans to vary the flavor and texture.
- Add diced jalapeños if you prefer your chili with extra heat and spice.
- The chili thickens as it cools, making it an excellent choice for leftovers or freezing for later meals.
