Slow Cooker Chicken Chili

This recipe for Slow Cooker Chicken Chili is made with chicken thighs, white beans, corn, chilis and is made creamy with cream cheese. This is hearty soup is full of flavor and can be frozen for leftovers later on!

I love making soup and chili. Making them in my slow cooker is the best and easiest way to make them too. This Slow Cooker Chicken Chili is perfect for a Fall dinner. Hearty and full of flavor, you and your family will love this recipe!

How to make Slow Cooker Chicken Chili:

This is a recipe where your slow cooker will do all the work! Put all your ingredients into the slow cooker. Turn it on, and let it cook. About 3 hours in, pull the chicken thighs out and shred them, and remove any bones if there are any. Add the chicken back in and finish cooking.

Ingredient Notes:

• Chicken – boneless and skinless thighs are what I used. You can use breasts if you prefer.
• Seasoning –  Smoked Paprika, Dried Oregano, Chili Powder, and Ground Cumin
• Salt & Pepper
• Yellow Onion – that has been diced
• Garlic – that is minced
• Corn – frozen, freshly cooked or canned works for this recipe.
• Green Chiles
• White Beans – Cannellini, Great Northern Beans or Butter Beans are the best for this chili.
• Chicken Broth
• Cream Cheese – cubed.

Directions:

Step One – Place chicken your slow cooker then add in all spices, salt, black pepper. Then add the remaining ingredients expect for the cream cheese which will go in later.

Step Two – Cook on LOW for 4-6 hours or HIGH 3-4 hours. Until chicken is cooked and fork tender.

Step Three – Remove chicken and dice or shred it with a fork. Return the chicken back to your slow cooker

Step Four – Stir in the cream cheese and close the lid.

Step Five – Cook on HIGH for 15 -30 minutes or until cream cheese is melted. Stir to mix cream cheese melted cream cheese into the soup then add more seasonings to taste at this time.

Optional: serve topped with cilantro, fresh squeezed lime, or sliced avocado.

Tips and FAQs for Slow Cooker Chicken Chili:

What Chicken is best? I prefer chicken thighs for their soft and juicy flavor, but chicken breasts are fine too!

You can control the flavor. This is mildly spicy but will depend on which canned chiles are used. You can also use fresh green chiles or any available hot peppers. In this case I’d suggest using 1 mild and 1 spicy pepper diced fine. Or kick up the heat with jalapenos or even a ghost pepper. 

How do you thicken the chili? You can add cornstarch slurry (1:1 ratio) once chili is cooked and before adding the cream cheese. Or you can also add more beans to the chili to thicken it up.

Try some of my other Chili recipes:

Hot Dog Chili – The classic Chili Dog is a staple for summer BBQs. This Homemade Hot Dog Chili recipe is perfect to top your favorite hot dogs. Load the hot dogs up with chili and top with shredded cheese for the perfect summer meal.

Pulled Pork Chili – The BEST chili recipe! This Pulled Pork Chili is my all-time favorite chili recipe. It’s full of flavor and simple to make. It’s all made with Smoked Pork then when served I topped it with sour cream, shredded cheese, and jalapenos. 

Slow Cooker Turkey Chili – Simple to make right in your slow cooker and the best fall recipe. Serve this Slow Cooker Turkey Chili with warm cornbread or crackers and maybe around a campfire. It’s a perfect meal for a night under the stars.

If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

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