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Creamy Slow Cooker Chicken Chili

A cozy and creamy chicken chili made effortlessly in your slow cooker, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (28 oz) diced tomatoes (with juices)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 cup chicken broth
  • 1 cup cream (or a dairy-free substitute)
  • Salt and pepper, to taste
Optional Toppings
  • shredded cheese For serving
  • sour cream For serving
  • cilantro For garnish

Method
 

Preparation
  1. Layer the chicken breasts at the bottom of the slow cooker.
  2. Add black beans, kidney beans, corn, diced tomatoes, onion, and minced garlic.
  3. Sprinkle the taco seasoning over the mixture.
  4. Pour the chicken broth over the top.
Cooking
  1. Cover and set the slow cooker on low for 6-8 hours, or on high for 3-4 hours.
  2. Once the chicken is easily shredded with a fork, shred the chicken right in the slow cooker.
  3. Stir in the cup of cream until well combined.
Serving
  1. Ladle the chili into bowls and top with optional toppings as desired.

Notes

For a custom heat level, skip taco seasoning or create your own. If the chili is too thick, add a splash more chicken broth as needed. You can substitute chicken for turkey or chickpeas for a vegetarian version.