This Crock Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.
I have made this Crock Pot chicken chili so many times over the last 3 or 4 months. So many times.
It’s so tasty. And so easy.
And it freezes well if you need a meal to bring to someone. Or if you just like having meals in the freezer for later.
Or if the enormous batch that easily feeds six people is too large for your family and you want to freeze half.
My family eats a lot, so the leftovers really aren’t ridiculous around here when I make this CrockPot chicken chili.
Although that does seem to depend on the day. I’ve made this recipe and it will be almost all gone. And I’ve made it and had half the chili left over.
My kids will sometimes eat as if they’ve never seen food before. And other days hardly touch it.
Must be something to do with how they’re growing that week I guess.
At any rate, this Instant Pot chicken chili makes enough for my family, even on the “everyone is starving” kind of days.
It also tastes amazing and is so incredibly easy to make. There’s a reason I’ve been making it incessantly!
1 1/2 pounds chicken breast (3-4)
1 cup chicken broth
14 ounce (398mL) can brown beans in tomato sauce (also called baked beans)
14 ounce (398mL) can black beans, drained and rinsed
14 ounce (398mL) can diced tomatoes (with liquid)
4 ounce (127mL) can chopped green chilis
1 cup corn kernels
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
4 ounces cream cheese, softened
1/4 cup milk
cilantro, sour cream, avocado, tortilla chips, cheddar cheese
For the slow cooker:
Place the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chilis, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano in the crock of the slow cooker and stir to combine.
Cook on low for 6-8 hours, or high for 3-4 hours. Shred the chicken with two forks (either in the slow cooker, or remove it to a cutting board to shred and then return it to the slow cooker).
Combine the cream cheese and the milk in a small bowl, whisking until smooth. This is easier if you warm up the milk and the cream cheese in the microwave a bit first. Stir this mixture into the slow cooker and cook on high for an additional 30 minutes to thicken it a bit. Serve with any toppings you like.
Serve with any toppings you like.
If you’re making it in the slow cooker, use fresh or thawed chicken breasts for food safety reasons.