Description

This Slow Cooker Chicken Chili is a hearty and flavorful dish that is perfect for a cozy night in. Made with tender chicken, beans, corn, and a blend of spices, it’s a comforting meal that the whole family will love. The creamy texture from the cream cheese adds a delicious twist to traditional chili.

Ingredients

Units Scale

Chicken Chili:

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

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Instructions

Place the chicken breasts in the slow cooker: Add black beans, corn, diced tomatoes, white beans, chicken broth, onion, garlic, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
Cook the chili: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Shred the chicken: Remove chicken, shred, and return to the slow cooker. Add cream cheese and stir until melted.
Finish and serve: Allow to cook for the remaining time, then stir in lime juice before serving. Serve hot with optional 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.

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