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Creamy Slow Cooker Chicken Chili

A delightful and creamy chili that cooks itself in a slow cooker, perfect for busy days and packed with flavor.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans (15 oz, drained and rinsed)
  • 1 can kidney beans (15 oz, drained and rinsed)
  • 1 can diced tomatoes (14.5 oz, with green chilies)
  • 1 can cream of chicken soup (10 oz)
  • 1 cup corn (frozen or fresh)
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 cup cream cheese (cubed)
  • to garnish Chopped cilantro or green onions optional

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your slow cooker.
  2. Add the black beans, kidney beans, and diced tomatoes (drained and rinsed).
  3. Stir in the cream of chicken soup, corn, chicken broth, chili powder, cumin, and season with salt and pepper.
Cooking
  1. Cover your slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
  2. About 30 minutes before serving, remove the chicken and shred it with two forks.
  3. Add the shredded chicken back to the pot along with the cubed cream cheese, mixing until it's melted and creamy.
Serving
  1. Dish it up in bowls and garnish with chopped cilantro or green onions if desired.

Notes

For extra spice, add diced jalapeños or a pinch of cayenne pepper. Leftover chili freezes beautifully in an airtight container.