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

Scale

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

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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.