Cozy Slow Cooker Chicken Chili
This Cozy Slow Cooker Chicken Chili is an easy healthy recipe that brings warmth, richness, and comfort to even the coldest evenings. It combines tender slow-cooked chicken, creamy broth, hearty beans, and aromatic spices for a perfect fall dinner.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 24 oz chicken broth (low sodium)
- 2 15 oz cans great Northern beans, drained and rinsed
- 2 4 oz cans diced green chiles (one hot, one mild recommended)
- 1 15 oz can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro, chopped
- 4 oz reduced-fat cream cheese, softened
- 1/4 cup half and half
Toppings (Optional)
- to taste sliced jalapeños
- to taste sliced avocados
- to taste sour cream
- to taste minced fresh cilantro
- to taste tortilla strips
- to taste shredded Monterey Jack or Mexican cheese
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and chopped cilantro. Stir to combine.
Cooking
- Cover and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, until the chicken is tender.
- Remove the chicken to a large mixing bowl, shred it with two forks, and return it to the slow cooker.
- Add the softened cream cheese and half and half. Stir gently to combine.
- Cover and cook on HIGH for 15 minutes, or until the chili becomes creamy and slightly thickened.
- For an extra-smooth blend, whisk the softened cream cheese with a few ladles of warm chili in a separate bowl before adding it back to the slow cooker.
- Stir well, taste, adjust seasoning if needed, and serve with your favorite toppings.
Notes
For more heat, add extra cayenne or top with jalapeños. Use chicken thighs if you prefer a richer, more tender texture. This chili thickens as it cools; add a splash of broth when reheating if needed. Leftovers make a fantastic next-day meal and freeze beautifully for future dinners.