My slow cooker gets such a workout when the school year starts and the fall weather kicks in. There’s nothing better than putting dinner into the slow cooker and knowing that you’ve got a hot meal waiting for you. This Slow Cooker Creamy Chicken Chili recipe is an all-time favorite family meal. It’s a filling one-bowl dinner with corn, black beans, tomatoes and shredded chicken. Even our kids love this recipe!
Slow Cookers are own of my favorite kitchen tools to use. They’re reliable and you’ll never end up with a dry meat. Slow cooker recipes are famous for dump-style cooking – where all you have to do is dump everything in, turn the cooker on, and head out the door. That’s what you do with this Creamy Chicken Chili. Then, you’re coming home to the most amazing smell ever.
Chili just screams fall to me and that’s when we love making this recipe the most. I absolutely love my Award-Winning Beef Chili recipe that’s over the stovetop, but it takes much more effort than this chili. I also have a stovetop version of Chicken Chili, made with white beans, but this Slow Cooker version is stupid easy to make. That’s why we love it!
Looking for even more great family meal ideas? Here are some of my reader favorites that people rave about! They’re all quick weeknight meal ideas:
- Hearty Bacon Potato Chowder
- Original Forgotten Chicken Casserole
- Homemade Hamburger Helper
- Shredded Mexican Chicken Casserole
Slow Cooker Creamy Chicken Chili Recipe
Call it a Crock Pot or a Slow Cooker and it’s all the same thing! Crock Pot is just the original brand of slow cookers. I use a Cuisinart Slow Cooker and it’s lasted me for years – it’s so reliable. Just set the time and the temperature. If it stops cooking, when you’re not home, it will switch to a warm setting to keep your food hot.
What To Serve With Creamy Chicken Chili
I think the most traditional thing to serve with any chili is cornbread. My Jalapeño Cornbread Muffins are simple to make, if you have time to add them as a side dish. You can also serve the chili with tortillas, tortilla chips, bread or over rice. Chili is so versatile and that’s one of the biggest reasons we love this recipe. I’ll even add sliced avocado on top of my chili, while our kids enjoy it with sour cream.
Recipe Substitutions You Can Make
If you want to change out the type of bean used, you can certainly pick your favorite canned bean! Just be sure to drain and rinse your beans either way. I also use the basic diced tomatoes, but the smoked canned tomatoes add a bit of heat. Also, Chipotle Chili Powder (known as Mexican Chili Powder) is another way to flavor it with more smokiness.
How To Store Leftover Slow Cooker Creamy Chicken Chili
If you have any leftovers, add them to an airtight food storage container. Keep the leftovers in the refrigerator. For best freshness, enjoy within 3-4 days of cooking. To reheat your chili, just nuke it in the microwave for 1-2 minutes on high and stir.
Can You Freeze Creamy Chicken Chili?
Yes! If you’d like to freeze the chicken chili, you can certainly do so. Place it in a freezer-safe container or freezer bag. You can leave it frozen for up to 3 months. To reheat, let it thaw for a few hours in the refrigerator and then heat over a medium stovetop until hot again.
What You’ll Need From The Store:
- Can of Diced Tomatoes (14.5 oz)
- Can of Sweet Whole Kernel Corn (14.5 oz)
- Can of Black Beans (14.5oz)
- Ranch Salad Dressing Packet
- Brick of Cream Cheese
- 2 Chicken Breasts
- Chili Powder
- Onion Powder
How To Make Creamy Chicken Chili In The Slow Cooker
Place the chicken breasts in the bottom of the slow cooker. Next, add the diced tomatoes and the corn WITH the juices. Drain the black beans and add them on top of the chicken too.
Add all of the seasonings – chili powder, ranch packet, onion powder and cumin. Place the brick of cream cheese on top of it all.
Set the slow cooker on high for 6-8 hours. When it’s done, use two forks to shred the chicken breasts. Stir and serve in a bowl. Add whatever toppings you want!
- 2 Chicken Breasts
- 1 Can Diced Tomatoes (14.5oz)
- 1 Can Whole Kernel Corn (14.5 oz)
- 1 Can Black Beans (14.5oz), Drained
- 1 Packet Ranch Salad Dry Mix
- 1 Teaspoon Onion Powder
- 1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- 1 Brick Cream Cheese (8oz)
1. Place the chicken breasts in the bottom of the slow cooker. Next, add the diced tomatoes and the corn WITH the juices.
2. Drain the black beans and add them on top of the chicken too. Add all of the seasonings - chili powder, ranch packet, onion powder and cumin. Place the brick of cream cheese on top of it all.
3. Set the slow cooker on high for 6-8 hours. When it's done, use two forks to shred the chicken breasts. Stir and serve in a bowl. Add whatever toppings you want!
Store any leftovers in an airtight storage container. The chili can be frozen for up to three months. Let it thaw before reheating over the stovetop (or back in the slow cooker).
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 419mgCarbohydrates: 20gFiber: 8gSugar: 3gProtein: 19g
**Nutrition is calculated by a third party. Actual values may vary.