Description
This comforting slow cooker chicken chili is a hearty and flavorful dish perfect for cozy meals. Combining tender shredded chicken, black beans, corn, and a blend of spices simmered to perfection, this recipe offers a creamy twist with cream cheese, making it rich and satisfying. Easy to prepare and perfect for busy days, it serves 10 and can be paired wonderfully with cornbread for a complete meal.
Ingredients
Chili Ingredients
- 2 (14.5-ounce/411g) cans petite diced tomatoes, drained (or 1 28-ounce/794g can)
- 1 (15-ounce/425g) can tomato sauce
- 2 large skinless boneless chicken breasts (about 1.5 lbs/680g)
- 1 cup (240ml) chicken broth (reduced-sodium preferred)
- 1 cup (130g) diced yellow onion
- 1 large green bell pepper, chopped
- 1 (15-ounce/425g) can corn, rinsed and drained (or 1 package frozen corn)
- 1 (15-ounce/425g) can black beans, drained and rinsed
- 1 jalapeño, minced (seeds and ribs removed)
- 1 teaspoon salt
- 2 teaspoons dried oregano or Italian seasoning blend
- 2 teaspoons chili powder (reduce to 1 teaspoon for less spice)
- 1 tablespoon ground cumin
- 3 garlic cloves, minced
- 4 ounces (113g) full-fat or light brick-style cream cheese, at room temperature
Instructions
- Combine Ingredients: Add all the chili ingredients except the cream cheese into a 6-quart or larger slow cooker. Stir everything thoroughly to combine.
- Cook the Chili: Cover and cook on low for 7 hours or on high for 3 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and place on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces, or chop as preferred.
- Mix in Cream Cheese: Return shredded chicken to the slow cooker and add the cream cheese. Stir until the cream cheese melts evenly into the chili, creating a creamy texture. Taste and adjust seasonings with extra salt or spices if desired.
- Final Simmer: Cover the slow cooker and cook for an additional 10–15 minutes to meld the flavors together further.
- Serve: Serve warm, garnished with fresh cilantro, shredded cheese, and/or sour cream if desired. Pairs well with cornbread or cornbread muffins.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave or on the stovetop before serving.
Notes
- For milder chili, reduce chili powder to 1 teaspoon or omit jalapeño seeds completely.
- Use low-sodium canned goods and chicken broth to control salt levels.
- Cream cheese adds a creamy texture and richness, but you can substitute with sour cream if preferred.
- Ensure the cream cheese is at room temperature to help it melt smoothly.
- Cook times may vary depending on your slow cooker model.
- Add fresh toppings such as cilantro, cheese, or sour cream to enhance flavors.
- Great make-ahead meal—flavors often improve the next day.