Description
This Slow Cooker Chicken Chili is a comforting and flavorful dish that is perfect for busy weeknights or cozy weekends. Packed with tender chicken, beans, corn, and a blend of spices, this creamy chili is sure to become a family favorite.
Ingredients
Scale
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can corn (drained)
- 1 (15 oz) can diced tomatoes with green chilies (undrained)
- 1 (15 oz) can white beans (drained and rinsed)
- 1 cup chicken broth
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cream cheese (cubed)
- juice of 1 lime
- optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Place the chicken breasts in the bottom of a slow cooker. Add black beans, corn, diced tomatoes, white beans, chicken broth, onion, garlic, chili powder, cumin, paprika, salt, and pepper. Stir gently to combine, making sure the chicken is fully covered.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and add the cream cheese. Stir until melted and well combined. Let it cook for the remaining time.
- Stir in lime juice just before serving. Serve hot with your favorite toppings.
Notes
- This chili can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Adjust spice level by adding jalapeños or hot sauce.
- You can substitute rotisserie chicken and reduce the cook time accordingly.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg
