This flavorful, mildly spiced, and creamy slow cooker chicken chili is a favorite dinner recipe to make again and again. It freezes well, is super customizable, and leftovers keep for days! There’s no pre-cooking or complicated prep required, so it’s a true “set it and forget it” crockpot meal.
I originally published this recipe in 2016 and have since added new photos and more helpful success tips.
I know I’m not alone when I sing the praises of the slow cooker. I especially love and appreciate a tasty slow cooker dinner recipe, where you can toss everything in the pot early in the day, push a button, and dinner is ready when you are! That’s how I make creamy chicken & corn soup, slow cooker turkey meatballs, honey teriyaki chicken, and slow cooker BBQ meatballs, too.
Slow Cooker Chicken Chili: Recipe on Repeat
I can’t even tell you how many times we’ve made this easy slow cooker chicken chili in the past 9 years. Every time a family member, neighbor, or friend has a baby, I take them a batch. (Who doesn’t find comfort in home-cooked chili? Especially new parents!) Every time we have friends over to watch a football game, I make this chili. And every time I want to prep freezer meals, I make another batch. It’s on the top of my list of 30+ back to school recipes and 30 fall dinner recipes.
This easy slow cooker chicken chili makes a big batch that reheats well, making it a convenient and practical option for busy schedules.
Here’s Why You’ll Love It Too:
- Easy: No pre-cooking required, this is a “set it & forget it” one-pot slow cooker meal
- Flavorful: filled with traditional chili flavors and a little spice
- Satisfying: warm, cozy, and comforting
- Adaptable: swap out the chicken, beans, and veggies to suit your taste
- Make-ahead & freezer friendly: so convenient!
One reader, Brigette, commented: “I’ve been on the hunt for the best chicken chili recipe for years. I made this today and I’m pretty sure I’ve found it! Thank you so much for sharing! ★★★★★“
Another reader, Steve, commented: “This recipe has been in my regular rotation every couple of weeks for a long time now. Everyone in my family loves it. I tweak it a bit like most cooks do to suit personal preference, but really this recipe works great even as is… and it’s simple, too. Having it tonight, actually. ★★★★★“
Ingredients in Slow Cooker Chicken Chili
Everything goes into the slow cooker at once. No pre-cooking!
- Canned Diced Tomatoes: Use 2 standard-size cans (or 1 large 28-ounce can) of diced or petite-diced tomatoes. Drain out the liquid first.
- Tomato Sauce: Use plain tomato sauce as the base of this chili. I usually pick up two 8-ounce cans of Hunts tomato sauce, or one 15-ounce can. You can use homemade tomato sauce, too.
- Chicken: You need about 2 large boneless skinless chicken breasts. To make it vegetarian, skip the chicken and add another can of beans and/or chopped sweet potato.
- Chicken Broth: Use 1 cup chicken broth. I usually use the reduced-sodium kind. If you have homemade chicken stock or broth, that works too!
- Onion & Bell Pepper: Let’s add a little freshness to the one-pot dinner with flavorful onion and diced bell pepper. I like the color contrast green pepper provides, but you can use red, yellow, or orange bell pepper here instead.
- Black Beans & Corn: I love adding these because the duo brings a southwestern vibe to the whole dish. You can use canned or frozen corn. If you don’t have black beans, swap in kidney or pinto beans. Use what you enjoy and/or have in the pantry.
- Jalapeño: 1 jalapeño adds the perfect amount of spice. Feel free to skip it if desired.
- Garlic, Salt, Dried Oregano, Chili Powder, & Cumin: Each ingredient adds key flavor. I don’t recommend cutting any of them from the recipe. In fact, I usually add a little more of each after I taste the finished chili.
- Cream Cheese: Trust me. See below!
This recipe cooks on low heat in the slow cooker for 7 hours. If you’re looking for a slow cooker and need a recommendation, I have this one and this one, and both are fantastic.
If you don’t have a slow cooker, you can cook this chili on the stove. See detailed recipe Note below.
Besides chopping some ingredients and using a can opener, the only hands-on “work” is shredding the chicken.
Remove the cooked chicken breasts, shred them with two forks (it’s easy because they’re so tender!), then stir the shredded chicken back into the crockpot and cook for 15 more minutes before serving.
Best Ingredient of All
You can make regular chicken chili or you can make the BEST CHICKEN CHILI. Which do you prefer?
Stir in a little cream cheese when you add the shredded chicken. The cream cheese melts and creates a thick and creamy base for all these flavors and textures. It slightly cuts the heat, too. I’m not kidding—everyone I’ve made this chili for has asked me what my secret is—it’s the cream cheese!!
I usually add 4 ounces of cream cheese, but you can use the whole 8-ounce brick if you like it extra creamy. You can use full-fat or reduced-fat cream cheese. Whichever you use, just make sure that you don’t use cream cheese spread. Pick up an 8-ounce brick of cream cheese, like the kind you use to make cheesecake.
After you mix in the cream cheese, the chili will be creamy and lighter in color. Taste it. At this point you can add more salt, chili powder, or additional spices if desired.
Is This Chicken Chili Spicy?
No. The recipe written below makes a mildly spicy chili that has just enough heat to bring flavor without burning your tastebuds. (The cream cheese helps cut the spice, too!)
But the heat level here is really up to you! Add more jalapeño if you like your chili with a kick, or omit it entirely for a very mild chili. The type of chili powder you use makes a difference, too. Have you heard of the Scoville scale? It’s a measurement of how hot/spicy different chili peppers are, rated in SHU (Scoville heat units). It’s a big range! Check the label of your chili powder for a heat rating. Some of the most common ones you’ll find in the spice aisle of the grocery store are ancho chili powder (mild), chipotle chili powder (medium), and cayenne pepper (hot). I typically make this slow cooker chicken chili with a mild chili powder.
You can adjust the spices in my pumpkin chili, sweet potato turkey chili, and cornbread chili casserole, too.
Adapt & Make It Your Own
This slow cooker dinner recipe is infinitely adaptable. This is a convenient base recipe where you can add/reduce pretty much anything in order to fit your family’s preferences. Leave out the corn, or add extra if you wish. If you don’t have black beans, swap in kidney or pinto beans. I’ve even turned it into slow cooker vegetarian chili by swapping the chicken for more beans and cubed sweet potato.
For serving, toppings such as shredded cheese, fresh cilantro, avocado, and/or sour cream pair beautifully with this chicken chili. I also love scooping it up with tortilla chips.
However you make it, my #1 suggestion is to serve this one-pot meal with cornbread or cornbread muffins. You won’t regret it!
Print
My Favorite Slow Cooker Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours, 10 minutes
- Yield: serves 10
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Description
This flavorful, mildly spiced, and creamy slow cooker chicken chili is a favorite dinner recipe to make again and again. It freezes well, is super customizable, and leftovers keep for days! There’s no pre-cooking or complicated prep required, so it’s a true “set it and forget it” crockpot meal. See recipe Notes if you’d like to make it on the stove.
Ingredients
- 2 (14.5-ounce/411g) cans petite diced tomatoes, drained (or 1 28-ounce/794g can)
- 1 (15-ounce/425g) can tomato sauce
- 2 large skinless boneless chicken breasts (about 1.5 lbs/680g)
- 1 cup (240g/ml) chicken broth (I use reduced-sodium)
- 1 cup (130g) diced yellow onion*
- 1 large green bell pepper, chopped
- 1 (15-ounce/425g) can corn (rinsed and drained) or 1 package of frozen corn
- 1 (15-ounce/425g) can black beans, drained and rinsed
- 1 jalapeño, minced (remove seeds and ribs)
- 1 teaspoon salt
- 2 teaspoons dried oregano or Italian seasoning blend
- 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
- 1 Tablespoon ground cumin
- 3 garlic cloves, minced
- 4 ounces (113g) full-fat or light brick-style cream cheese*, at room temperature
Instructions
- Add all the ingredients except the cream cheese to a 6-quart or larger slow cooker. Stir everything together until combined. Cover and cook on low for 7 hours or on high for 3 hours.
- Remove the chicken from the slow cooker and transfer it to a large plate or cutting board. Using 2 forks, shred the tender chicken. You could also just cut it into bite-size pieces. Return the chicken to the slow cooker and add the cream cheese. Stir everything together until the cream cheese has melted. Taste, then add more salt or seasonings if desired.
- Cover the slow cooker and cook for 10–15 more minutes.
- Serve warm topped with fresh cilantro, shredded cheese, and/or sour cream. And serve alongside cornbread or cornbread muffins. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.
Notes
- Freezing Instructions: Freeze in a freezer-safe container or a few smaller containers for up to 3 months. Thaw overnight in the refrigerator or place the container/bag in the sink filled with warm water. Once thawed, cook in a large pot on medium heat for 30 minutes, or reheat in the microwave until warmed throughout.
- Special Tools (affiliate link): 6-quart or Larger Slow Cooker (like this one or this one)
- Substitutions: The spices like cumin, chili powder, and oregano/Italian seasoning blend are crucial to the taste. However, the following adaptions work well if needed. Homemade tomato sauce works wonderfully instead of canned. You can use ground turkey or ground beef instead of chicken. Brown on the stove first (medium-high heat for 8 minutes), then add to the slow cooker with the rest of the ingredients. You can also use vegetable or beef broth instead of chicken broth. You can add more peppers, onions, or beans if you want (sometimes I do!). You can use kidney beans or white beans instead of black beans. Add more garlic or jalapeño if desired. And, finally, for vegetarian chili, you can add 1 more can of beans and swap the chicken for 3 cups uncooked diced and peeled sweet potato.
- No Slow Cooker? No Problem! Chop the raw chicken into bite-sized pieces. Heat 1 Tablespoon olive oil in a very large pot or Dutch oven on the stove over medium heat. Add the diced onion, chopped bell pepper, jalapeño, salt, dried oregano, chili powder, cumin, and garlic. Stir and cook until the peppers have softened and the chicken is cooked. Add the rest of the ingredients, except for the cream cheese, to the pot. Cover and cook for 30 minutes on medium heat, stirring occasionally. After about 30 minutes, stir in the cream cheese until melted and cook, uncovered, for an additional 5 minutes. Serve.
- Cream Cheese: I find that it’s helpful to slightly warm the cream cheese before adding to the hot chili in step 2. Unwrap it, place on a plate, and simply microwave it for 15–20 seconds before stirring into the chili. This helps it combine much easier into the hot chili.
Reader Comments and Reviews
Quick question. Recipe calls for jalapeño, minced. Can you estimate the amount of minced jalapeño (1/2 cup, 2 Tablespoons), etc? Thank you.
Hi Carole, we use one small jalapeno, so a few Tablespoons, but you can use more or less to your preferred taste.
So we LOVE this recipe and make it all the time in the cooler weather! Unfortunately I have out of tomato sauce and was wondering if I could just not drain the diced tomatoes on lue of the sauce. Thanks!
Hi Kate, the tomato sauce is a bit thicker than the diced tomato liquid, so you’ll lose both flavor and some thickness without it. We’d recommend grabbing a few cans before you make it!
I have probably been making this recipe for at least 5 or 6 years, at the first sign of chilly fall weather in MIchigan and throughout winter. We make it at least twice/month, it’s a great gift to bring to a friend or shut-in or fall tailgate or ski trip up north for apres ski! I have probably shared the recipe with at least a dozen friends. It never disappoints and is SOOOO easy and delicious! Thank you Sally!
Hi! Can’t wait to try this recipe. Will refrigerating or freezing leftovers make the texture of the cream cheese grainy? Thanks.
Hi PH, we’ve never found that to be an issue. We hope you enjoy the chili!
This was great! Made a batch for my Wednesday night Bible study and everyone loved it and one person asked for the recipe. I used a can of diced fire-roasted tomatoes and a can of diced tomatoes + green chiles instead of putting in a fresh jalapeno. Also used medium heat chili beans and threw in some chipotle seasoning in addition to the other seasonings. VERY easy to make! Good tip about putting the cream cheese in the microwave for a bit so that it blends into the chili better. I’ll be making this again for sure!
This recipe was so delicious. I have tried chicken chili before and did not like it but my husband and I loved this recipe !
Loving all your baking recipes I’ve tried, I thought “bet this is yummy”. Wow!! Great recipe!!!! I used 2 cups of the broth and it was just fine. Love this chilli!!
Is this recipe gluten free?
I was super excited to make this since my family eats a lot of chicken but I forgot to “drain” the diced tomatoes so I added sweet potatoes hoping I would get the thicker consistency as a chili should be. I loved all of the flavors but was disappointed bec it wound up being a little soupy and the potatoes weren’t fully cooked which I couldn’t figure out why. I cooked it on slow for 9hrs and I cut to the potatoes bite size. I’d like to make this again but I want more of a thicker consistency, could you tell me why the potatoes didn’t cook and can I use cherry tomatoes halved instead of the diced from a can ? I do have an older crock pot but it works just fine so I’m confused as to what happened?
Hi Lucy, the extra liquid from the diced tomatoes are likely contributing to the extra liquidy consistency. In the future, if it’s too liquidy you can try cooking for longer – uncovered – so that some of the liquid evaporates out. This will also help ensure the potatoes bake through. You can also add more of any other ingredients you wish. If you try this again, you can try reducing the chicken broth and/or using cherry tomatoes. Thanks for giving this one a try!
We love this recipe so much! We’ve been making it every year after our big family day pumpkin/apple picking and it’s always a hit. I was thinking of doubling the recipe this year so we don’t run out again. Any issues or changes with doubling it? Thanks!
does it really take 6 hours on low to cook?
Great recipe! Delicious and not too spicy. I sometimes have trouble blending the cream cheese with soup. I have found pouring out some broth and blending with cream cheese in blender works well. I have also made this soup with leftover rotisserie chicken as a shortcut!
That’s a great tip about integrating the cream cheese. Thanks! I’m going to make this for my Bible study group this Wednesday night!
can we use chicken thighs?? I dont see any recipes on your website using them…? theyre cheaper & more flavorful.
Hi Terri, you can use chicken thighs if you prefer!
My family loved this chili! We ate it for several days. Next time I make it, I’ll freeze it for the cold days. I’m so glad I made this. Thanks, Sally!
This one of the tastiest chicken dishes I’ve ever made. I used three chicken breasts instead of the two and what an absolute hit. Super simple and super tasty. Thanks very much for another recipe card.
Excellent recipe. The family loved it. Will be making again.
I’ve made plenty of chicken chili recipes before, but THIS ONE was by far the best I’ve ever made….and super easy too! The only alteration I made was to sauté the onions, peppers and jalapeños before adding to the crock pot and I used the fire roasted canned diced tomatoes.
DELICIOUS!
I had some leftover store bought cooked chicken i shredded, fire roasted diced canned tomatoes(Trader Joes, dont’cha know), and added an extra pinch of chipotle chili powder—but otherwise stuck to the recipe fairly close. I was a little dubious about the cream cheese but it does add a nice creaminess and perhaps a bit of a thickening agent. Very tasty.
Yes, I’m going to try the chili very soon but my REAL question is: Where did you get those BOWLS and where can I find them or something similar??
Hi Lynn, thank you! I bought them from Anthropologie several years ago. I have not seen them there in a long time, unfortunately.
Can you use leftover cooked chicken breast in this recipe?
Hi Robin, yes, just add the fully cooked chicken in towards the end of the recipe (when you add in the cream cheese) so that it has some time to take on the flavors of the chili. Enjoy!
WOW, WOW, WOW! Best chili recipe I’ve ever made. We served it over baked potatoes. It’ll be on repeat in our house. Thank you, Sally!
Can you make this without the cream cheese?
Hi Melissa, yes you can. The chili won’t be quite as creamy. Hope you like the recipe!
SALLEY, i TOOK MY VERY OLD RECIPE TO THE STORE WITH ME TO BUY INGREDIENTS AND SOMEHOW LOST IT, WHILE I REMEMBERED 3/4 OF THE INGREDIENTS, I COULD NOT REMEMBER THE SPICE AMOUNTS. I FSEARCHED FOR AN HOUR AND FINALLY FOUND YOUR RECEIPE, WHICH IS EXACTLY THE SAME. SO THANK YOU SO MUCH FOR POSTING!
My family went back for seconds! I chose milder chicken chili so one tsp of chili powder but I used green chili instead of red chili.
Making this right now and know it will turn out delicious ~ but just want to clarify that you really meant 1 TABLESPOON of cumin? That’s a lot of cumin! 😉 (I do love cumin though!) 🙂
That’s correct! Enjoy!
There is a discrepancy between the paragraph explaining the ingredients and the “jump to” recipe section. The paragraph explaining the ingredients says 1 cups chicken broth, where the jump to section says 2 cups. Can you tell us which is should be?
Sorry about that; you need 1 cup (240ml).
Great recipe. I modified it a little but stuck to the idea. Loving the results. I added extra spice and jalapeños and the cream cheese complimented the flavors perfectly.
This is one of my favorite recipes!
I am currently making it again and don’t want to make a run to the store for missing ingredients how should I substitute dried beans for canned beans?
Also, can I use butter instead of cream cheese somehow? Maybe with a combination of a few other ingredients as well?
Hi Maya, you can prepare the dried beans according to their package before adding to the chili—same amount. We don’t recommend butter in place of the cream cheese, but you can just omit it. The chili won’t be quite as creamy. Hope you enjoy it!
I used sour cream instead of cream cheese, it’s still delicious. This is a great recipe. I’m going to try sweet potatoes and adding 1 can red beans next time I make it. This recipe should win more awards as it’s extremely versatile and impressive.
Thanks for this question! I want to make this but all I have in the house is sour cream!
I’ve been making this since I first saw it and love it, it’s easy, quick, and healthy, it also tastes great
I make with cornbread or Fritos