Description
This Slow Cooker Creamy Chicken Chili is a comforting and flavorful dish perfect for busy weeknights. With tender chicken, black beans, corn, and a creamy, spicy broth, it’s sure to become a family favorite.
Ingredients
Scale
Chicken Chili:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 oz cream cheese, cubed
- ½ cup chicken broth
For Serving:
- ¼ cup sour cream (optional)
- Chopped fresh cilantro (optional)
Instructions
- Place Ingredients in Slow Cooker: Put chicken breasts at the bottom of the slow cooker. Add corn, black beans, diced tomatoes, onion, and garlic. Sprinkle with spices.
- Add Cream Cheese and Broth: Place cream cheese cubes on top. Pour chicken broth around the edges.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Shred Chicken: About 30 minutes before serving, shred chicken in the slow cooker and stir well.
- Serve: Serve warm, topped with sour cream and cilantro if desired.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne.
- You can use frozen corn instead of canned.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 4g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 90mg
