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Slow Cooker Creamy Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 124 reviews
  • Author: Mary
  • 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 cozy meals. Featuring tender shredded chicken, creamy cheese, white beans, corn, and a blend of spices, it offers rich flavors with minimal effort. Prepared entirely in a slow cooker, this recipe is ideal for busy days and serves as a filling main course that’s gluten-free and family-friendly.

Ingredients

Scale

Proteins

  • 1 1/2 pounds boneless, skinless chicken breasts

Vegetables & Beans

  • 1 (15 oz) can white beans, drained and rinsed
  • 1 (15 oz) can sweet corn, drained
  • 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained

Dairy

  • 1 (8 oz) package cream cheese, cubed

Liquids

  • 1/2 cup chicken broth

Spices & Seasonings

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of your slow cooker, forming an even layer.
  2. Add Beans, Corn & Tomatoes: Evenly add the drained white beans, drained sweet corn, and undrained Rotel diced tomatoes with green chilies over the chicken breasts.
  3. Season the Mixture: Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and black pepper over the ingredients in the slow cooker to infuse flavor while cooking.
  4. Top with Cream Cheese and Broth: Place the cubed cream cheese on top of the mixture, then pour the chicken broth evenly over everything.
  5. Cook the Chili: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
  6. Shred the Chicken and Combine: Use two forks to shred the chicken breasts directly in the slow cooker, then stir the chili thoroughly until the cream cheese melts and the chili becomes creamy and well combined.
  7. Serve and Garnish: Serve the creamy chicken chili warm, optionally garnishing with shredded cheese, sliced avocado, fresh cilantro, or crushed tortilla chips for added flavor and texture.

Notes

  • You can substitute black beans or kidney beans instead of white beans if preferred.
  • For a spicier version, add a diced jalapeño or a dash of hot sauce before cooking.
  • Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.

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