This creamy chicken chili is a convenient one-pot meal designed for a slow cooker. It requires minimal preparation and delivers a rich, mildly spiced flavor that is ideal for family dinners.
List of ingredients
- 2 (14.5-ounce/411g) cans petite diced tomatoes, drained (or 1 28-ounce/794g can) – provides the acidic base.
- 1 (15-ounce/425g) can tomato sauce – adds thickness and richness.
- 2 large skinless boneless chicken breasts (about 1.5 lbs/680g) – the primary protein.
- 1 cup (240g/ml) chicken broth – use reduced-sodium for better salt control.
- 1 cup (130g) diced yellow onion – adds aromatic depth.
- 1 large green bell pepper, chopped – contributes a fresh, earthy flavor.
- 1 (15-ounce/425g) can corn, rinsed and drained (or 1 package of frozen corn) – adds sweetness and texture.
- 1 (15-ounce/425g) can black beans, drained and rinsed – adds heartiness.
- 1 jalapeño, minced (remove seeds and ribs) – provides a mild heat.
- 1 teaspoon salt – enhances all other flavors.
- 2 teaspoons dried oregano or Italian seasoning blend – adds herbal notes.
- 2 teaspoons chili powder – use 1 teaspoon for a milder version.
- 1 Tablespoon ground cumin – gives the characteristic smoky chili taste.
- 3 garlic cloves, minced – provides pungent, savory depth.
- 4 ounces (113g) full-fat or light brick-style cream cheese, at room temperature – creates the creamy finish.
step-by-step instructions
- Combine Ingredients: Add all the ingredients except the cream cheese to a 6-quart or larger slow cooker. Stir everything together until well combined.
- Slow Cook: Cover the pot and cook on the low setting for 7 hours or on the high setting for 3 hours.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and transfer them to a large plate or cutting board. Use two forks to shred the tender meat, or cut it into bite-size pieces.
- Integrate Cream Cheese: Return the shredded chicken to the slow cooker and add the room-temperature cream cheese. Stir the mixture until the cream cheese has completely melted and integrated.
- Adjust Seasoning: Taste the chili and add more salt, chili powder, or other seasonings if you prefer a stronger flavor.
- Final Warm: Cover the slow cooker and cook for an additional 10–15 minutes to ensure the cream cheese is fully blended.
- Serve: Serve warm topped with fresh cilantro, shredded cheese, and sour cream. Pair with cornbread or cornbread muffins.
Controlling the Spice Intensity
Managing Jalapeño Heat
The heat level of the chili is primarily controlled by the jalapeño. For a very mild flavor, remove all seeds and white ribs from the pepper before mincing. If you prefer a spicier dish, include some of the seeds or add a second pepper.
Choosing the Right Chili Powder
Different types of chili powder vary in heat. Ancho chili powder is generally mild and sweet, while chipotle adds a smoky heat and cayenne is significantly hotter. Check the Scoville heat units on the label to match the spice level to your preference.
Reducing Heat for Children
To make the recipe kid-friendly, reduce the chili powder to one teaspoon and omit the jalapeño entirely. The cream cheese naturally cuts the spice, making it easier to tone down the heat without losing the overall flavor profile.
Substituting the Primary Protein
Using Ground Turkey or Beef
You can replace the chicken breasts with ground turkey or ground beef. Unlike chicken breasts, ground meats should be browned in a skillet over medium-high heat for about 8 minutes before adding them to the slow cooker. This ensures a better texture and deeper flavor.
Converting to a Vegetarian Meal
To make this a vegetarian dish, omit the chicken and chicken broth. Replace the chicken with three cups of uncooked, diced, and peeled sweet potato and add one additional can of beans to maintain the bulk and protein content. Use vegetable broth instead of chicken broth.
Using Chicken Thighs
Boneless, skinless chicken thighs can be used as a substitute for breasts. Thighs are more marbled and stay juicy during long cook times. They will shred easily and add a slightly richer flavor to the finished chili.
Optimizing Vegetable and Bean Choices
Alternative Bean Varieties
Black beans are standard, but kidney beans or pinto beans work equally well. White cannellini beans can also be used for a lighter-colored chili. Always rinse and drain canned beans thoroughly to remove excess sodium and starch.
Using Different Bell Peppers
While green bell pepper is traditional, red, yellow, or orange peppers provide a sweeter taste. Using a mix of colors can make the dish more visually appealing without significantly altering the flavor profile.
Fresh vs Frozen Corn
Canned corn is convenient, but frozen corn often tastes fresher. If using frozen corn, there is no need to thaw it first; simply add it directly to the slow cooker along with the other ingredients.
Advanced Cooking Techniques
Preventing Cream Cheese Clumps
To ensure the cream cheese blends smoothly, let it reach room temperature before adding it. For even faster integration, place the cream cheese on a plate and microwave it for 15–20 seconds. This softens the fats and allows it to melt into the hot chili more efficiently.
Adapting for Stovetop Cooking
If you do not own a slow cooker, you can prepare this in a Dutch oven. Sauté the onion, pepper, jalapeño, and garlic in olive oil over medium heat until softened, then add the chicken and spices. Stir in the remaining ingredients (except cream cheese) and simmer covered for 30 minutes before stirring in the cream cheese at the end.
Adjusting Liquid Ratios
If you prefer a thicker chili, reduce the chicken broth by a quarter cup. Conversely, if the chili becomes too thick during the slow cooking process, stir in additional broth or water one tablespoon at a time until the desired consistency is achieved.
Serving and Presentation Ideas
Selecting Flavorful Toppings
Contrast the creamy base of the chili with fresh, bright toppings. Freshly chopped cilantro adds a citrusy note, while diced avocado provides a cool, buttery texture. A sprinkle of shredded cheddar or Monterey Jack cheese adds a salty finish.
Choosing the Best Sides
Cornbread is the ideal companion for this recipe, as its sweetness balances the savory spices. Cornbread muffins are easier for serving in large groups. For a lighter option, serve the chili with a side of sliced cucumbers or a crisp green salad.
Using Tortilla Chips for Scooping
Thick, corn tortilla chips are excellent for scooping up the thick consistency of this chili. Use lightly salted chips to avoid over-seasoning the dish. This turns the meal into a more casual, dip-like experience.
Storage and Preservation
Refrigerating Leftovers
Store the finished chili in airtight containers in the refrigerator for up to one week. The flavors often meld and improve after a day of sitting. Ensure the chili is cooled slightly before sealing the container to prevent excess condensation.
Freezing for Long Term Use
This chili freezes exceptionally well for up to three months. Use freezer-safe containers or heavy-duty freezer bags, leaving a small amount of space at the top for expansion. Avoid freezing the chili if you have already added fresh toppings like avocado or sour cream.
Proper Thawing and Reheating
Thaw frozen chili overnight in the refrigerator for the best results. Alternatively, place the sealed container in a sink of warm water. Reheat on the stove over medium heat for 30 minutes or in the microwave until steaming throughout.
Frequently Asked Questions
Can I use a smaller slow cooker?
This recipe is designed for a 6-quart or larger slow cooker. If you have a smaller pot, you should halve the ingredients to prevent overflow and ensure the heat distributes evenly through the ingredients.
Can I use a different type of cheese?
While brick-style cream cheese is recommended for the specific creamy texture, you can use a mixture of sour cream and cream cheese. Do not use cream cheese spreads, as they contain additives that may prevent the cheese from melting smoothly into the sauce.
What if my chicken is not shredding easily?
If the chicken does not shred with forks, it may not have cooked long enough. Return it to the pot for another 30 minutes on high. If it is still tough, you can simply dice the chicken into small cubes using a sharp knife.
Is it possible to make this dairy-free?
To make this dairy-free, omit the cream cheese and substitute it with a plant-based cream cheese alternative or a thick coconut cream. You can also use a small amount of blended soaked cashews to achieve a similar creaminess.
Why is my chili too watery?
Wateriness usually occurs if the diced tomatoes were not drained properly. To fix this, simmer the chili uncovered on high for an hour or stir in a small amount of cornstarch slurry (cornstarch mixed with water) to thicken the sauce.
Print
Creamy Slow Cooker Chicken Chili
- Total Time: 8 hours 10 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This flavorful, mildly spiced, and creamy slow cooker chicken chili is a favorite dinner recipe to make again and again. It freezes well, is super customizable, and leftovers keep for days!
Ingredients
- 2 (14.5-ounce/411g) cans petite diced tomatoes, drained
- 1 (15-ounce/425g) can tomato sauce
- 2 large skinless boneless chicken breasts (about 1.5 lbs/680g)
- 1 cup (240g/ml) chicken broth
- 1 cup (130g) diced yellow onion
- 1 large green bell pepper, chopped
- 1 (15-ounce/425g) can corn, rinsed and drained
- 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
- 1 Tablespoon ground cumin
- 3 garlic cloves, minced
- 4 ounces (113g) brick-style cream cheese, room temperature
Instructions
- Step 1: 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.
- Step 2: 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.
- Step 3: Cover the slow cooker and cook for 10–15 more minutes.
- Step 4: Serve warm topped with fresh cilantro, shredded cheese, and/or sour cream.
Notes
Freezing: Store in freezer-safe containers for up to 3 months. Thaw and reheat in a pot or microwave. Stove-top method: Sauté onion, pepper, jalapeño, and spices in olive oil, add diced chicken until cooked, then add remaining ingredients (except cream cheese) and simmer covered for 30 minutes before stirring in cream cheese. To make combining easier, slightly microwave the cream cheese for 15-20 seconds before adding.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 80 mg