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Slow Cooker Creamy Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: admin
  • 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

Scale

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

  1. Prepare Ingredients: Place the boneless skinless chicken breasts at the bottom of your slow cooker to serve as the base for your chili.
  2. Add Beans and Vegetables: Layer the drained black beans, corn, and diced tomatoes with green chilies evenly over the chicken breasts.
  3. 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.
  4. 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.
  5. 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.
  6. Shred Chicken: Once done, carefully remove the chicken breasts and shred them with two forks.
  7. Combine: Return the shredded chicken to the slow cooker and stir everything together until the chili is smooth and creamy.
  8. 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.

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Find it online: https://tastytablemagic.com/slow-cooker-creamy-chicken-chili-recipe/