Creamy Slow Cooker Chicken Chili is a remarkably simple, dump-and-go meal that promises a heartwarming blend of tender shredded chicken, sweet corn, and wholesome beans. Just toss everything into your Crock-Pot, set it, and come home to a delicious, deeply flavorful chili that practically cooks itself!

This comforting creamy chicken chili is perfect served alongside warm, homemade dinner rolls or a crisp, quick Italian salad for a complete and satisfying meal.

Creamy Slow Cooker Chicken Chili: A Family Favorite

This extraordinary chicken chili recipe began as an inspiration from a beloved family favorite: Zupas® chicken enchilada chili. I first perfected this version while hosting a bridal shower for my sister. We had a spread of comforting soups, fresh salads, a fun caramel apple bar, and an array of delightful desserts (the mini fruit tarts were a particularly huge hit!). Among the savory options, my homemade Chicken Chili was an undeniable success—every last drop was devoured!

After such rave reviews, I knew I had to make it again for my own family, and the consensus was clear: this recipe is even better than the original. It’s warm, incredibly creamy, and bursting with layers of rich, savory flavor. Best of all, it’s unbelievably easy to prepare, making it an ideal choice for busy weeknights or comforting weekend meals.

Why This Chicken Chili Stands Out

What makes this slow cooker chicken chili truly special? It’s the perfect harmony of robust flavors and a luxuriously creamy texture, all achieved with minimal effort. Unlike traditional chili recipes that can be time-consuming, this “dump and go” method means you simply combine your ingredients, set your slow cooker, and let it do all the work. The result is consistently tender, fall-apart chicken bathed in a rich, spicy, and perfectly seasoned broth. The cream cheese added at the end melts seamlessly, transforming the chili into a velvety, irresistible dish that feels both gourmet and homey.

This recipe is not just about convenience; it’s about creating a memorable meal that brings warmth and satisfaction to your table. It’s a hearty, balanced dish that appeals to everyone, from picky eaters to adventurous foodies, and its adaptability to various toppings means you can customize each bowl to perfection.

Key Ingredients for the Perfect Chicken Chili

Crafting this delicious creamy chicken chili requires a handful of accessible ingredients that work together to create its signature taste and texture. Each component plays a vital role:

• Red Enchilada Sauce: This is the backbone of our chili’s flavor, providing a rich, savory, and slightly spicy base. It also contributes to the chili’s thickness. You can choose a mild, medium, or hot sauce based on your preference. For a consistently excellent and family-friendly flavor, I highly recommend using Old El Paso’s mild red enchilada sauce.
• Diced Tomatoes: To add an extra layer of smoky depth without any additional effort, opt for fire-roasted diced tomatoes. They infuse the chili with a subtle char flavor that enhances the overall profile. If fire-roasted isn’t available, regular diced tomatoes work perfectly fine.
• Chili Beans: These beans are a secret weapon! They come pre-seasoned in a savory chili sauce, significantly boosting the flavor of your chili right from the can. No need to drain or rinse these; their seasoned liquid is an asset.
• Black Beans: Offering a different texture and earthy flavor, black beans are a fantastic addition. Always remember to drain and rinse them thoroughly before adding them to remove excess starch and sodium, ensuring a cleaner taste.
• Frozen Corn: For a touch of sweetness and vibrant color, frozen corn is ideal. It can be added directly from the freezer to the slow cooker, requiring absolutely no prior preparation.
• Chicken Thighs or Breasts: While boneless, skinless chicken breasts are a lean choice, boneless, skinless chicken thighs are highly recommended for this recipe. Thighs cook down to be incredibly tender and juicy, and their slightly higher fat content adds a richness to the broth that chicken breasts can’t quite match. If using breasts, cut them into 2-3 large pieces for even cooking and easier shredding.
• Chicken Stock or Broth: This liquid forms the base of your chili, adding essential moisture and a savory foundation. Choose a good-quality brand for the best depth of flavor. Low-sodium options are great for controlling the overall saltiness.
• Cream Cheese: The star ingredient for that irresistible creamy texture! Make sure your cream cheese is softened to room temperature for easy whisking. It dissolves smoothly into the hot chili, transforming it into a velvety, rich consistency.
• Seasonings: A blend of cumin, paprika, seasoned salt, and chili powder creates the quintessential chili flavor profile. Feel free to adjust the quantities to your taste, adding more chili powder or a pinch of cayenne pepper if you prefer more heat.

Elevate Your Bowl: Irresistible Chicken Chili Toppings

While this Creamy Chicken Chili is absolutely delicious on its own, a thoughtfully chosen topping can truly elevate your dining experience. Think of toppings as the final flourish, adding contrasting textures, fresh flavors, and vibrant colors. Here are some fantastic ideas to take your chili to the next level:

• Shredded Cheddar Cheese: A classic for a reason! Freshly grate sharp or extra-sharp cheddar cheese over the hot chili and let it melt into a gooey, savory layer. The tanginess of the cheddar perfectly complements the chili’s rich flavors.
• Cool Sour Cream or Greek Yogurt: A dollop of sour cream provides a refreshing contrast to the chili’s warmth and spice, adding a creamy coolness. For a lighter option, plain Greek yogurt works wonderfully, offering a similar tang and creaminess with added protein.
• Fresh Lime Juice: Don’t underestimate the power of citrus! A few squeezes of fresh lime juice just before serving brightens the entire dish, cutting through the richness and enhancing all the other flavors.
• Crunchy Chips: For a satisfying textural contrast, crush some corn or tortilla chips over your chili. They add a delightful crunch and a hint of salty corn flavor.
• Fresh Cilantro: A sprinkle of fresh, chopped cilantro adds a burst of herbaceous freshness and a bright, citrusy note. If cilantro isn’t your favorite, fresh parsley makes an excellent alternative.
• Diced Avocado: Creamy, ripe avocado cubes provide a luxurious texture and a mild, buttery flavor that pairs beautifully with the chili. It also adds healthy fats and a gorgeous green pop of color.
• Sliced Green Onions: For a mild onion flavor and a slight crunch, thinly sliced green onions are a simple yet effective topping.
• Jalapeño Slices: If you crave more heat, a few thin slices of fresh or pickled jalapeños will provide an extra kick and a tangy bite.

How to Make the Best Creamy Slow Cooker Chicken Chili

This recipe is designed for maximum flavor with minimal fuss, making it perfect for even the busiest days. Here’s a simple breakdown of the steps:

1. Effortless Prep: Begin by adding all the ingredients—except for the cream cheese and any optional toppings—directly into your Crock-Pot. Give everything a good stir to combine all the flavors and ensure the chicken is nestled beneath the liquid for even cooking.
2. Set and Forget Cooking: Cover your slow cooker and let it work its magic. Cook on high heat for 3-5 hours, or if you have more time, on low heat for 5-8 hours. The chili is ready when the chicken is incredibly tender and can be easily shredded with a fork.
3. Shred the Chicken: Carefully remove the cooked chicken from the Crock-Pot. Using two forks, shred the chicken into bite-sized pieces. This ensures every spoonful of chili is packed with delicious, tender chicken. Set the shredded chicken aside for a moment.
4. Achieve Creamy Perfection: Soften the cream cheese in the microwave for about 1 minute until it’s pliable. Add the softened cream cheese to the Crock-Pot and briskly whisk it into the hot chili. Continue whisking until the cream cheese is fully melted and the chili base is wonderfully smooth and creamy. This is the key to its luxurious texture!
5. Final Touches & Serve: Return the shredded chicken to the Crock-Pot and stir it into the creamy chili. Taste and adjust seasonings as needed—you might want a little more salt, pepper, or chili powder. Optionally, a tablespoon or two of fresh lime juice can brighten the flavors beautifully. Ladle the hot chili into bowls and let everyone customize their serving with their favorite toppings!

What To Serve With Creamy Chicken Chili

Round out your meal with these perfect pairings that complement the rich flavors of chicken chili:

• Warm Cornbread: The classic companion! Whether homemade or store-bought, a slice of sweet or savory cornbread is ideal for soaking up every last bit of delicious chili.
• Cheesy Grilled Cheese Sandwiches: There’s nothing quite like a warm, gooey grilled cheese sandwich for dipping into a hearty bowl of chili. It’s a comforting combination that’s hard to beat.
• Fresh Green Salad: A light and crisp garden salad or a simple side salad provides a refreshing contrast to the richness of the chili, adding a healthy touch and balancing the meal.
• Bright Fruit Salad: A vibrant winter fruit salad or any seasonal fruit salad offers a sweet and refreshing palate cleanser after a hearty bowl of chili.

More Comforting and Popular Soup Recipes to Try

If you loved this creamy chicken chili, you’re sure to enjoy these other popular and hearty soup and chili recipes, perfect for any time of year:

• Classic Crockpot Chili: A beloved recipe, winner of dozens of chili cook-offs for its rich, robust flavor!
• Crockpot White Chicken Chili: A lighter, yet equally flavorful chili featuring tender chicken and fire-roasted green chiles for a subtle smoky kick.
• Creamy Broccoli Cheddar Soup: A comforting classic, packed with tender broccoli florets, sweet carrots, and rich cheddar cheese.
• Hearty Taco Chili: A flavorful twist on chili, made with seasoned ground beef and all the vibrant flavors of your favorite tacos.
• Delicious Creamy Vegetable Soup: A wholesome and satisfying soup brimming with garden vegetables like potatoes and corn, all in a wonderfully creamy broth.

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4.96 from 105 votes

Creamy Slow Cooker Chicken Chili

By
Chelsea Lords

This simple, creamy Slow Cooker Chicken Chili is loaded with tender chicken, sweet corn, and hearty beans—the perfect easy-to-make, comforting meal for any day of the week!

Prep Time:

20 minutes
minutes

Cook Time:

6 hours
hours

Total Time:

6 hours
hours
20 minutes
minutes

Servings:

6
servings

Video

Equipment

• 6-quart Crock-Pot
  (or Instant Pot, for pressure cooking)

Ingredients

• ▢
  
  1
  (10-ounce) can
  red enchilada sauce
  (see note 1 for recommendation)

• ▢
  
  1
  (14.5-ounce) can
  diced tomatoes

• ▢
  
  1
  (16-ounce) can
  chili beans
  (do not drain, see note 2)

• ▢
  
  1
  (15-ounce) can
  black beans
  (drained and rinsed)

• ▢
  
  1-1/2
  cups
  frozen corn

• ▢
  
  1-1/2
  pounds
  boneless, skinless chicken thighs
  (or breasts, see note 3)

• ▢
  
  1
  cup
  chicken stock
  (or broth)

• ▢
  
  1
  (8-ounce) package
  cream cheese
  (softened)

Seasonings

• ▢
  
  1/2
  teaspoon
  ground cumin

• ▢
  
  3/4
  teaspoon
  paprika

• ▢
  
  1
  teaspoon
  seasoned salt

• ▢
  
  1/4
  teaspoon
  black pepper

• ▢
  
  1-1/2
  tablespoons
  chili powder

• ▢
  
  Toppings as desired
  (see note 4 for ideas)

Instructions

• Combine Ingredients: Add all ingredients except for the cream cheese and optional toppings to your 6-quart Crock-Pot. Stir everything thoroughly to ensure well-combined flavors, pressing the chicken down so it’s submerged in the liquid.
• Slow Cook: Cover the Crock-Pot and cook on HIGH for 3-5 hours or on LOW for 5-8 hours. The chicken should be very tender and easy to shred with a fork.
• Shred Chicken: Carefully remove the cooked chicken from the slow cooker. Using two forks, shred the chicken into desired pieces and set it aside.
• Add Creaminess: Soften the cream cheese in the microwave for approximately 1 minute. Add the softened cream cheese to the Crock-Pot. Briskly whisk it into the chili until it is fully melted and the chili is smooth and creamy.
• Finish and Season: Stir the shredded chicken back into the creamy chili. Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder if desired. For a bright, fresh flavor, optionally stir in 1-2 tablespoons of fresh lime juice.
• Serve: Ladle the hot chicken chili into bowls and let everyone add their favorite toppings for a personalized and delicious meal!

Recipe Notes

Note 1 – Enchilada Sauce: For the best flavor, I highly recommend Old El Paso® mild red enchilada sauce.

Note 2 – Chili Beans: These beans are seasoned and come in a delicious chili sauce. Do NOT drain or rinse them before adding to the Crock-Pot. If chili beans are unavailable, you can substitute pinto or ranch-style beans, but you might need to add a bit more seasoning to the chili.

Note 3 – Chicken Choice: You will need approximately 2-3 large boneless, skinless chicken breasts or 6-7 boneless, skinless chicken thighs. Chicken thighs are preferred as they cook to be extra tender and contribute a richer flavor to the chili base. If using chicken breasts, consider cutting each breast into 3-4 larger pieces before adding to the slow cooker to ensure even cooking and easier shredding. Trim any excess fat or gristle from either cut of chicken as needed.

Note 4 – Topping Suggestions: Enhance your chili with favorite toppings such as freshly shredded extra-sharp Cheddar cheese, a dollop of sour cream or plain Greek yogurt, a squeeze of fresh lime juice, diced avocado, crunchy tortilla chips, or fresh cilantro.

Storage & Reheating: Store cooled chili in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of broth if needed to thin it out. For freezing, transfer cooled chili to a flat airtight bag or freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories:
215
kcal

|

Carbohydrates:
17
g

|

Protein:
25
g

|

Fat:
6
g

|

Saturated Fat:
1
g

|

Cholesterol:
109
mg

|

Sodium:
584
mg

|

Potassium:
532
mg

|

Fiber:
2
g

|

Sugar:
1
g

|

Vitamin A:
640
IU

|

Vitamin C:
5
mg

|

Calcium:
19
mg

|

Iron:
2
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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