If you are craving a comforting, hearty meal that practically cooks itself, you absolutely must try this Slow Cooker Creamy Chicken Chili Recipe. It’s the perfect cozy dish, combining tender shredded chicken with creamy textures, a hint of spice, and a blend of wholesome ingredients that make every spoonful memorable. Whether it’s a chilly evening or a busy weeknight, this chili brings warmth and satisfaction to your table with minimal effort.
Ingredients You’ll Need
Gathering just a handful of simple, flavorful ingredients is all it takes to create this delicious Slow Cooker Creamy Chicken Chili Recipe. Each item plays an essential role, from the tender chicken and creamy cheese to the spices that give it that classic chili kick and the vegetables that add texture and color.
- Boneless skinless chicken breasts (1 pound): The star protein that shreds beautifully after slow cooking.
- White beans (1 can, 15 ounces, drained and rinsed): Adds creaminess and a gentle earthiness to the chili base.
- Corn (1 can, 15 ounces, drained): Sweet bursts that balance the spices perfectly.
- Diced tomatoes with green chilies (1 can, 10 ounces, undrained): Provides a flavorful, slightly spicy tomato base without extra prep.
- Chopped onion (1/2 cup): Adds aromatic depth and subtle sweetness when slow-cooked.
- Minced garlic (2 cloves): For that essential savory punch that awakens all the flavors.
- Ground cumin (1 teaspoon): Brings warmth and earthiness to the chili’s spice profile.
- Chili powder (1 teaspoon): Adds traditional chili flavor with mild heat.
- Paprika (1/2 teaspoon): Offers smokiness and enhances the chili’s color.
- Salt (1/2 teaspoon): Balances and amplifies all the flavors.
- Black pepper (1/4 teaspoon): Provides a gentle bite to round out the seasoning.
- Cream cheese (1 block, 8 ounces, cubed): The secret ingredient that makes the chili irresistibly creamy and rich.
- Chicken broth (1/2 cup): Helps everything meld together perfectly while keeping the chili moist.
How to Make Slow Cooker Creamy Chicken Chili Recipe
Step 1: Layer the Ingredients
Start by placing the boneless skinless chicken breasts at the bottom of your slow cooker. This allows the chicken to slowly cook and absorb all the delicious flavors from the veggies, spices, and liquids layered on top.
Step 2: Add the Beans, Corn, Tomatoes, and Aromatics
Next, add the drained white beans and corn along with the entire can of diced tomatoes with green chilies—no need to drain these. Toss in the chopped onion and minced garlic, which will soften and enrich the stew as it cooks.
Step 3: Sprinkle in the Spices
Sprinkle the ground cumin, chili powder, paprika, salt, and black pepper evenly over the mixture. These spices will infuse the chicken chili with that signature warmth, smoky flavor, and a hint of spice that make it so comforting.
Step 4: Add Cream Cheese and Broth
Scatter the cream cheese cubes on top to slowly melt and transform the chili into a wonderfully creamy dish. Pour in the chicken broth to keep everything moist while melding the flavors together.
Step 5: Cook and Shred
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours until the chicken is tender and shreds easily. Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the slow cooker.
Step 6: Combine and Finish
Stir everything together really well so the cream cheese melts fully and the chili becomes thick, creamy, and velvety. Allow it to cook on low for an additional 10 to 15 minutes to let all the flavors meld perfectly before serving.
How to Serve Slow Cooker Creamy Chicken Chili Recipe
Garnishes
This dish is delightful on its own, but garnishes can really elevate your Slow Cooker Creamy Chicken Chili Recipe. Top it with shredded cheddar or Monterey Jack cheese for extra melty goodness, chopped fresh cilantro for a burst of herbaceous brightness, creamy slices of avocado for richness, or crunchy tortilla chips to add a satisfying texture contrast.
Side Dishes
Serve the chili with a warm, crusty bread or fluffy cornbread to soak up every creamy and spicy bite. A simple green salad with a tangy vinaigrette can also provide a fresh, crisp balance that complements the chili’s richness beautifully.
Creative Ways to Present
For a fun twist, try ladling the chili over baked potatoes for a cozy loaded potato dinner, or use it as a filling for soft tacos or burritos. You can even scoop it into small ramekins, top with cheese and breadcrumbs, then broil for a minute to create a bubbly, golden crust.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chili in an airtight container in the refrigerator. It stays fresh for up to 3 to 4 days, making it an excellent make-ahead meal for busy weeknights or quick lunches.
Freezing
This Slow Cooker Creamy Chicken Chili Recipe freezes exceptionally well, perfect for meal prep. Portion the chili into freezer-safe containers or heavy-duty freezer bags, and freeze for up to 3 months. Just remember to leave some space for expansion!
Reheating
To reheat, thaw the chili overnight in the fridge if frozen. Warm it gently in a saucepan over medium-low heat, stirring occasionally. If it’s too thick, add a splash of chicken broth or water to reach your desired consistency. This dish is best enjoyed hot and fresh but reheats beautifully without losing its creamy texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless skinless chicken thighs work perfectly and will add a bit more richness and moisture to the chili. Cooking times remain the same, but thighs tend to shred even more tenderly.
Is it possible to make this chili without dairy?
Yes, you can substitute the cream cheese with a non-dairy cream cheese alternative or coconut cream. The flavor and texture will be slightly different but still delicious. Just make sure to add these alternatives later in the cooking process to prevent curdling.
How spicy is this chili? Can I adjust it?
This recipe has a mild to moderate spice level thanks to the diced tomatoes with green chilies and chili powder. If you prefer it spicier, add a pinch of cayenne pepper or chopped jalapeños. For less heat, simply reduce the chili powder or omit the chilies.
Can I add more vegetables to this chili?
Definitely! Feel free to add diced bell peppers, zucchini, or even chopped spinach for extra nutrients and color. Just add them in at the beginning of cooking so they soften nicely alongside the other ingredients.
What can I serve instead of toppings?
If you’re looking for alternatives to traditional toppings like cheese and avocado, try dollops of sour cream or Greek yogurt for creaminess, pickled jalapeños for tang, or fresh lime wedges to squeeze over for a bright finish.
Final Thoughts
I truly hope you give this Slow Cooker Creamy Chicken Chili Recipe a try—it’s one of those dishes that feels like a warm hug in a bowl. It’s simple, satisfying, and packs so much cozy flavor that will have you reaching for seconds. Whether you’re feeding the family or just treating yourself, this creamy chili is ready to become a new favorite in your recipe collection.
Print
Slow Cooker Creamy Chicken Chili Recipe
- 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 and hearty meal perfect for any day. Featuring tender shredded chicken, white beans, corn, and a luscious mix of cream cheese and spices, it’s a flavorful twist on classic chili that cooks effortlessly in your slow cooker. The creamy texture and blend of spices make it a satisfying dish that’s easy to prepare and great for family dinners or meal prepping.
Ingredients
Protein & Beans
- 1 pound boneless skinless chicken breasts
- 1 (15-ounce) can white beans, drained and rinsed
Vegetables & Aromatics
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1/2 cup chopped onion
- 2 cloves garlic, minced
Spices & Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy & Liquid
- 1 (8-ounce) block cream cheese, cubed
- 1/2 cup chicken broth
Instructions
- Prepare Ingredients: Place the chicken breasts in the bottom of the slow cooker along with the drained white beans, corn, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, paprika, salt, and black pepper.
- Add Cream Cheese and Broth: Add the cubed cream cheese on top of the ingredients and pour in the chicken broth. This combination will give the chili its creamy texture as it cooks.
- 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 enough to shred easily.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine and fully incorporate the creamy mixture.
- Final Simmer: Let the chili cook for an additional 10 to 15 minutes on low to ensure all flavors meld together and the chili is warmed through.
- Serve: Serve the chili hot, garnished with shredded cheese, chopped cilantro, avocado slices, or tortilla chips according to your preference for added texture and flavor.
Notes
- For a thinner chili, add additional chicken broth after cooking until desired consistency is reached.
- Substitute Greek yogurt for half the cream cheese to create a lighter, tangier version.
- This chili freezes well; store in airtight containers for up to 3 months.
