Slow Cooker Creamy Chicken Chili not only tastes delicious, but your home will smell so good while it’s cooking! This is a very easy recipe to prepare. Dump it all in the slow cooker and walk away! This Crock Pot creamy chicken chili is a great cool weather meal that the whole family will love.
Slow Cooker Creamy Chicken Chili
This crock pot chicken chili is perfect for a busy day. Just dump everything in the crock and come back later to a delicious meal!
What can I say about Slow Cooker Creamy Chicken Chili? Well, it’s what I like to call a “Dump and Go” Recipe. Not having to precook anything makes this so much faster to get going when you need to get going!
This Crock Pot chicken chili has a lot of flavor, and you don’t even have to chop anything to get that flavor! For this recipe I have made good use of pantry spices to save you some time and effort.
This is such a good chili to throw in the slow cooker before you start your busy day!
My readers are always on the lookout for tasty slow cooker recipes that use boneless/skinless chicken breasts. This is a great one because the flavors are so good, and just a little spicy (see the links below for a few of my other slow cooker boneless/skinless chicken breast recipes).
If you want a milder version, skip the Rotel® style tomatoes/chiles and use a 14 oz can of diced tomatoes and a 7 oz can of diced mild green chiles. That cuts the spice by a lot, and those who do like a spicier chili can add some nice red hot sauce!
That’s what I often do as Paul isn’t into spicy food.
You can also use chicken thighs in this chili recipe. They are so rich and tender!
Crock Pot Creamy Chicken Breasts
Crock Pot Creamy Lemon Chicken Breasts
Slow Cooker Chicken Fajitas
Slow Cooker Creamy Tuscan Chicken
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If you make this tasty crock pot chicken chili, please leave a comment and star rating below. I’d like to know how you liked it!
Slow Cooker Creamy Chicken Chili tastes delicious! Your home will smell great while it's cooking! This easy crock pot chicken chili recipe is Dump & Start!
- 3 Chicken Breasts, skinless/boneless
- 3 Tbsp Dehydrated Onions
- 1 tsp Onion Powder
- 1 1/2 tsp Garlic Powder
- 1 1/2 tsp Salt
- 1 tsp Pepper
- 1 tsp Smoked Paprika (or 2 tsp regular)
- 2 tsp Cumin
- 2 Tbsp Chili Powder
- 2 tsp Mexican Oregano, or regular
- 1 (14 oz) can Diced Tomatoes with Chiles (such as Rotel®)
- 1 (15 oz) can Black Beans, rinsed & drained
- 1 (15 oz) can Corn, with liquid
- 1/2-1 cup Chicken Broth, divided, low sodium
- 1 (8 oz) block Cream Cheese
Add the chicken breasts to the slow cooker.
Then add all of the spices over the chicken.
Add the beans, diced tomatoes with chiles (or a can of diced tomatoes and a can of green chiles), the corn with liquid, 1/2 cup of the chicken broth. Stir well, keeping chicken submerged.
Add the cream cheese on top. You can break it up a bit if you want.
Cover and cook on Low for 7-8 hours or High for 3-4 hours.
Remove chicken and shred it using two forks.
Stir the soup and then add the chicken back in. Add the remaining chicken broth if it is too thick. Then stir, taste and adjust salt if needed.
Serve with cilantro, corn chips, avocado, sour cream, jalapeños, or any of your favorite toppings.
RESOURCES TO MAKE Slow Cooker Creamy Chicken Chili recipe and more
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Absolutely delicious! Even my kids had seconds. Thank you for this recipe.
I’m just curious if you prefer to use your actual slow cooker or if you tend to use the slow cooker function on the Instant Pot. I’m new to the Instant pot and have since moved the slow cooker to the basement, but would like to try this recipe. Is it ok to do this in the Instant Pot on the slow cooker function?
I don’t like the slow cooker function on the IP. I use my actual slow cooker.