Perfect Crockpot Chicken Chili

Here is my go-to crockpot chicken chili recipe, with tender shredded chicken, hearty beans, diced tomatoes, and a perfect blend of spices that all cook together slowly for amazing flavor.

This chicken chili is what I make when I want something warm and filling without spending all day in the kitchen. I just throw everything in the crockpot in the morning, and by dinner time, the whole house smells incredible and we have a cozy meal ready to go.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to choice for this crockpot chili, and they work perfectly since the slow cooking process keeps them tender and juicy. If you prefer dark meat, chicken thighs are actually a great substitute – they’re harder to overcook and add extra flavor to the chili. You can use fresh or frozen chicken for this recipe, just make sure frozen chicken is completely thawed before adding it to the crockpot. When trimming your chicken, remove any visible fat or tough bits, but don’t worry about being perfect since the long cooking time will break everything down nicely.

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Options for Substitutions

This chicken chili is super forgiving when it comes to swaps – here are some easy substitutions you can make:

• Chicken breasts: Chicken thighs work great here and actually stay more tender in the slow cooker. You can also use rotisserie chicken – just shred it and add it during the last 30 minutes of cooking.
• Great Northern beans: Cannellini beans, navy beans, or even pinto beans will work just fine. If you only have dried beans, soak and cook them first before adding to the chili.
• Diced green chiles: Fresh poblano or jalapeño peppers work well – just roast and dice them first. One 4oz can equals about 2-3 fresh peppers.
• Cream cheese and half and half: For a lighter version, use Greek yogurt instead of cream cheese (stir it in at the very end). You can also substitute the half and half with whole milk or even coconut milk for a different flavor.
• Chicken broth: Vegetable broth works if you want to keep it lighter, but chicken broth really gives the best flavor for this recipe.
• Corn: Frozen corn works just as well as canned – no need to thaw it first. You can also skip it entirely if you’re not a corn fan.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chicken chili is adding the cream cheese too early, which can cause it to curdle and create an unappetizing texture – always add it during the last 30 minutes of cooking and make sure it’s fully softened first.

Another common error is overcooking the chicken, so if you’re using chicken breasts, stick to the low setting and check for doneness after 4-5 hours since they can become stringy and dry if left too long.

Don’t forget to drain and rinse your beans thoroughly before adding them, as the excess liquid can make your chili too thin and the salt content can throw off your seasoning balance.

For the best flavor, sauté your onions and garlic in a pan before adding them to the crockpot, and always taste and adjust your spices during the last hour of cooking since slow cooking can mellow out the heat.

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What to Serve With Crockpot Chicken Chili?

This hearty chicken chili is perfect on its own, but I love serving it with warm cornbread or crusty dinner rolls for dipping and soaking up all that creamy goodness. You can also ladle it over baked sweet potatoes or regular baked potatoes for a filling meal that’s basically chili in a jacket. For a fun twist, try serving it over rice or quinoa, or even use it as a topping for baked tortilla chips to make chili nachos. Don’t forget to set out bowls of the suggested toppings like shredded cheese, sour cream, and avocado slices so everyone can customize their bowl just the way they like it.

Storage Instructions

Refrigerate: This chili gets even better after a day or two in the fridge! Store it in airtight containers for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep. I like to portion it out into individual containers so I can grab lunch throughout the week.

Freeze: You can freeze this chili for up to 3 months in freezer-safe containers or bags. Just leave some room at the top since it’ll expand when frozen. I sometimes freeze it in smaller portions so I can thaw just what I need for dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I like to add a splash of chicken broth if it seems too thick after reheating. The cream cheese might separate a bit, but just stir it well and it comes back together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 130-145 g
• Fat: 35-45 g
• Carbohydrates: 210-230 g

Ingredients

For the chili:

• 1 lb boneless, skinless chicken breast (trimmed)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 3 cups (24 oz) low-sodium chicken broth
• 2 cans (15 oz each) great northern beans, rinsed and drained
• 2 cans (4 oz each) diced green chiles (one hot, one mild)
• 1 can (15 oz) whole kernel corn, drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 3/4 tsp dried oregano
• 1/2 tsp chili powder
• 1/4 tsp ground cayenne pepper
• Small handful fresh cilantro, chopped
• 4 oz reduced fat cream cheese, softened
• 1/4 cup half and half

For serving:

• Sliced jalapeños
• Sliced avocados
• Sour cream, for topping
• Minced fresh cilantro
• Crispy tortilla strips
• Shredded monterey jack or mexican blend cheese

Step 1: Layer Chicken and Seasoning in Slow Cooker

• 1 lb boneless, skinless chicken breast (trimmed)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 3/4 tsp dried oregano
• 1/2 tsp chili powder
• 1/4 tsp ground cayenne pepper

Place the trimmed boneless, skinless chicken breasts at the bottom of the slow cooker.

Sprinkle them evenly with salt, black pepper, ground cumin, dried oregano, chili powder, and ground cayenne pepper.

This step sets the foundation for flavor in the chili, so make sure the spices coat the chicken thoroughly.

Step 2: Add Vegetables, Beans, and Broth

• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) great Northern beans, rinsed and drained
• 2 cans (4 oz each) diced green chiles (one hot, one mild)
• 1 can (15 oz) whole kernel corn, drained
• 3 cups (24 oz) low-sodium chicken broth
• small handful fresh cilantro, chopped

Add the diced yellow onion and minced garlic on top of the seasoned chicken.

Pour in the great Northern beans (rinsed and drained), both cans of diced green chiles (one hot, one mild), drained corn, chicken broth, and the chopped fresh cilantro.

Stir gently to combine all the ingredients, ensuring that the spices and vegetables are distributed throughout.

Step 3: Slow Cook the Chili

Cover the slow cooker with the lid.

Cook the mixture on LOW for 8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender enough to shred.

This long cooking process allows the flavors to develop deeply.

Step 4: Shred and Return Chicken

• cooked chicken from Step 3

Once the cooking time is up, remove the chicken breasts from the slow cooker and transfer them to a large mixing bowl.

Use two forks to shred the chicken into bite-sized pieces.

Return the shredded chicken to the slow cooker and stir to mix it in evenly with the chili.

Step 5: Make the Chili Creamy

• 4 oz reduced fat cream cheese, softened
• 1/4 cup half and half

Add the softened cream cheese and half and half to the slow cooker.

Stir to help melt and incorporate the cream cheese into the chili.

Cover and cook on HIGH for an additional 15 minutes, or until the chili is creamy and slightly thickened.

For the smoothest texture, I like to whisk the cream cheese with a few ladles of hot chili in a separate bowl before adding it back, ensuring there are no lumps.

Step 6: Serve and Add Toppings

• sliced jalapeños
• sliced avocados
• sour cream, for topping
• minced fresh cilantro
• crispy tortilla strips
• shredded Monterey Jack or Mexican blend cheese

Stir the chili one final time to ensure it’s well blended.

Ladle into bowls and garnish with your favorite toppings such as sliced jalapeños, sliced avocados, sour cream, minced fresh cilantro, crispy tortilla strips, and shredded Monterey Jack or Mexican blend cheese.

I like to add a generous handful of crispy tortilla strips on top for extra crunch.

Perfect Crockpot Chicken Chili

Delicious Perfect Crockpot Chicken Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 32 minutes mins

Total Time 3 hours hrs 47 minutes mins

Servings 4

Calories 1800 kcal

Ingredients

  

For the chili:

• 1 lb boneless, skinless chicken breast (trimmed)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 3 cups (24 oz) low-sodium chicken broth
• 2 cans (15 oz each) great Northern beans, rinsed and drained
• 2 cans (4 oz each) diced green chiles (one hot, one mild)
• 1 can (15 oz) whole kernel corn, drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 3/4 tsp dried oregano
• 1/2 tsp chili powder
• 1/4 tsp ground cayenne pepper
• small handful fresh cilantro, chopped
• 4 oz reduced fat cream cheese, softened
• 1/4 cup half and half

For serving:

• sliced jalapeños
• sliced avocados
• sour cream, for topping
• minced fresh cilantro
• crispy tortilla strips
• shredded Monterey Jack or Mexican blend cheese

Instructions

 

• Place the trimmed boneless, skinless chicken breasts at the bottom of the slow cooker. Sprinkle them evenly with salt, black pepper, ground cumin, dried oregano, chili powder, and ground cayenne pepper. This step sets the foundation for flavor in the chili, so make sure the spices coat the chicken thoroughly.
• Add the diced yellow onion and minced garlic on top of the seasoned chicken. Pour in the great Northern beans (rinsed and drained), both cans of diced green chiles (one hot, one mild), drained corn, chicken broth, and the chopped fresh cilantro. Stir gently to combine all the ingredients, ensuring that the spices and vegetables are distributed throughout.
• Cover the slow cooker with the lid. Cook the mixture on LOW for 8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender enough to shred. This long cooking process allows the flavors to develop deeply.
• Once the cooking time is up, remove the chicken breasts from the slow cooker and transfer them to a large mixing bowl. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to mix it in evenly with the chili.
• Add the softened cream cheese and half and half to the slow cooker. Stir to help melt and incorporate the cream cheese into the chili. Cover and cook on HIGH for an additional 15 minutes, or until the chili is creamy and slightly thickened. For the smoothest texture, I like to whisk the cream cheese with a few ladles of hot chili in a separate bowl before adding it back, ensuring there are no lumps.
• Stir the chili one final time to ensure it’s well blended. Ladle into bowls and garnish with your favorite toppings such as sliced jalapeños, sliced avocados, sour cream, minced fresh cilantro, crispy tortilla strips, and shredded Monterey Jack or Mexican blend cheese. I like to add a generous handful of crispy tortilla strips on top for extra crunch.