This Crockpot Chicken Chili is a comforting, hearty dish that’s packed with flavor. It’s a simple, “set it and forget it” meal, perfect for busy days or cozy evenings. With tender chicken, creamy texture, and a balanced spice level, it’s a hit with everyone in the family. 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours, 10 minutes
Servings: 8

Why You’ll Love Making It

• Effortless Cooking: Just combine the ingredients in your slow cooker, and let it do the work for you. Perfect for busy schedules!
• Healthy and Nourishing: Packed with lean protein, fiber-rich beans, and vegetables, it’s a wholesome meal the whole family will enjoy.
• Customizable Flavors: Adjust the spice, toppings, or ingredients to make it exactly how you like it.
• Leftovers Taste Better: This chili stores well and develops even deeper flavors the next day—perfect for meal prep!

Ingredients

• 2 (14-ounce) cans petite diced tomatoes (drained): Provides the base for the chili with a chunky, flavorful texture.
• 2 (7 or 8-ounce) cans tomato sauce: Smooth and rich, this enhances the chili’s consistency.
• 2 large skinless boneless chicken breasts (about 1½ pounds): Cooked to tender perfection and easily shredded.
• 1 cup (240ml) chicken broth (reduced sodium): Adds depth and prevents the chili from becoming too thick.
• ½ cup yellow onion, diced: A subtle, savory flavor base that complements the other ingredients.
• 1 large green bell pepper, chopped: Adds a mild sweetness and vibrant color.
• 1 (14-ounce) can corn or 1 package of frozen corn (rinsed and drained): A touch of natural sweetness and texture.
• 1 (14-ounce) can black beans (drained and rinsed): Protein-packed and adds heartiness to the chili.
• 1 jalapeño, minced (remove seeds and ribs): For a spicy kick. Adjust based on your spice tolerance.
• 1 teaspoon salt: Enhances all the flavors.
• 2 teaspoons dried oregano or Italian seasoning blend: Adds an herby warmth to the chili.
• 2 teaspoons chili powder: Provides a smoky, spicy undertone. Reduce to 1 teaspoon for milder chili.
• 1 tablespoon ground cumin: Earthy and aromatic, it’s the classic chili seasoning.
• 1 tablespoon minced garlic: Bold, aromatic flavor for depth.
• 4 ounces (113g) cream cheese (full-fat or light): Adds a luscious creaminess to the final dish.

Instructions

1. Prepare the Ingredients: In a 4-quart or larger slow cooker, combine the diced tomatoes, tomato sauce, chicken breasts, chicken broth, onion, green bell pepper, corn, black beans, jalapeño, salt, oregano, chili powder, cumin, and garlic. Stir everything well to distribute the seasonings evenly.
2. Set and Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3 hours, allowing the flavors to meld and the chicken to become tender.
3. Shred the Chicken: After cooking, remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, or chop it into chunks if preferred. Return the chicken to the slow cooker.
4. Add Cream Cheese: Stir in the cream cheese, ensuring it melts and blends smoothly into the chili. This may take 5-10 minutes. Taste the chili and adjust the seasoning, adding more salt or spices as desired.
5. Final Touches: Let the chili cook for an additional 10-15 minutes with the cream cheese fully incorporated.
6. Serve and Enjoy: Serve the chili warm with your favorite toppings, such as fresh cilantro, shredded cheese, sour cream, or crushed crackers. Pair it with cornbread or dinner rolls for a complete meal.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but ensure they’re fully cooked before serving. You may need to extend the cooking time slightly.

How can I make this chili spicier?
For extra heat, add more chili powder, an additional jalapeño, or a dash of cayenne pepper. Taste as you go to avoid overpowering the dish.