We love chili around here. It’s easy to make, and can be made to simmer all day in a slow cooker or a dutch oven. Today I wanted something easy but didn’t feel like browning ground beef so I decided to make chicken chili instead of traditional beef chili.
I went with the crock pot this time because I didn’t feel like stirring it on the stove for half the day like I would have to if I used a dutch oven.
You don’t need a whole lot for this recipe, some chicken breast or thighs (rotisserie chicken works great too), chicken broth or chicken stock, tomato sauce, chili powder, chili beans and a few seasonings. You can also add canned or frozen corn, green chiles, cayenne pepper or white beans. I like to add shredded cheddar and sour cream to it when I serve it as well.
This is a super easy recipe with a lot of flavor. My son had 3 bowls! It makes a lot of chili but will freeze well so you can get at least 2 meals out of it.
Slow Cooker Chicken ChiliPrint Rate
- 1 lb boneless skinless chicken breasts or thighs
- 1 8 oz can tomato sauce
- 2 15 oz cans chili beans
- 1 15 oz can corn
- 1/2 cup chicken broth
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onions powder
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp dried cilantro
- 8 oz cream cheese softened & cubed
- In a 6 quart slow cooker, place chicken in the bottom. If using uncooked breasts or thighs, just place them whole, you will shred them later.
- Add in everything except the cream cheese
- Cover and cook on low for 5-6 hours until chicken is completely cooked.
- Remove the chicken and shred it with two forks. Then return the shredded chicken to the slow cooker. If using rotisserie chicken, you can skip this step.
- Add the cream cheese to the slow cooker and turn heat to high.
- Stir frequently until cream cheese is thoroughly blended in, about 30 minutes or so.