Perfect Crockpot Chicken Chili

I absolutely love making this Perfect Crockpot Chicken Chili when I want something warm, creamy, and satisfying that practically cooks itself. It’s rich in flavor, packed with tender chicken, beans, and green chiles, and has just the right balance of spice and creaminess. It’s one of those recipes that makes the whole kitchen smell incredible and brings comfort with every spoonful.

Why You’ll Love This Recipe

I love this chili because it’s hearty yet surprisingly light. The combination of white beans, corn, and shredded chicken gives it great texture, while the green chiles and spices add a little kick without being overwhelming. The slow cooker does all the work, and the addition of cream cheese and half and half at the end makes it luxuriously creamy. It’s also easy to adjust the spice level, and leftovers taste even better the next day — a true winner in my book.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
• ½ tsp black pepper
• 1 tsp ground cumin
• ¾ tsp dried oregano
• ½ tsp chili powder
• ¼ tsp ground cayenne pepper
• Small handful fresh cilantro, chopped
• 4 oz reduced fat cream cheese, softened
• ¼ cup half and half

Directions

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the diced onion, minced garlic, great northern beans, diced green chiles, corn, chicken broth, salt, black pepper, cumin, oregano, chili powder, and cayenne pepper. Stir gently to combine.
3. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked and tender.
4. Remove the chicken breasts, shred them using two forks, then return the shredded chicken to the slow cooker.
5. Stir in the softened cream cheese, half and half, and chopped cilantro. Cover and cook for another 15–20 minutes, until the cheese has melted and the soup is smooth and creamy.
6. Give it a final stir, taste, and adjust seasoning if needed.
7. Serve hot, topped with extra cilantro, shredded cheese, or tortilla strips if desired.

Servings and Timing

This recipe makes about 6 servings.
Prep time: around 10 minutes.
Cook time: 6–7 hours on Low or 3–4 hours on High.
Total time: approximately 6½ to 7 hours.

Variations

• If I want to make it spicier, I use two cans of hot diced green chiles or add extra cayenne pepper.
• For extra flavor, I sometimes add a squeeze of fresh lime juice just before serving.
• I can swap the chicken breast for boneless, skinless chicken thighs if I prefer a richer texture.
• To make it dairy-free, I skip the cream cheese and half and half, and instead add a splash of coconut milk or a dairy-free cream alternative.
• If I want a thicker consistency, I mash a small portion of the beans before adding them to the slow cooker.
• For added color and flavor, I occasionally stir in a cup of baby spinach right before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4–5 days. The chili thickens as it sits, so when reheating, I add a splash of chicken broth or water to bring it back to the desired consistency.
To freeze, I let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. When ready to serve, I thaw overnight in the fridge and reheat on the stove or in the microwave until hot.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes — I can skip the slow cooking and use shredded rotisserie chicken. I’d add it during the last 30 minutes of cooking so it stays tender.

Can I make this recipe on the stovetop?

Definitely. I just sauté the onions and garlic first, then add all other ingredients except cream cheese and half and half. Simmer for 30–40 minutes, then stir in the creamy ingredients at the end.

What’s the best way to shred the chicken?

I usually use two forks, but I can also place the cooked chicken in a bowl and shred it quickly using a hand mixer on low speed.

How spicy is this chili?

It’s mild to medium, depending on which green chiles I use. If I prefer it mild, I use two cans of mild chiles and skip the cayenne.

Can I use canned chicken for this recipe?

Yes — it works in a pinch. I just add it toward the end of cooking since it’s already cooked.

How can I make it thicker?

I mash some of the beans before adding them, or cook uncovered for the last 15–20 minutes to let some liquid evaporate.

Can I add toppings?

Absolutely — I love topping mine with shredded cheese, sliced avocado, crushed tortilla chips, or a dollop of sour cream.

Can I use frozen chicken breasts?

Yes, but I make sure to cook on Low for the full 7–8 hours to ensure the chicken cooks safely and evenly.

Can I double this recipe?

Yes — I double everything and use a 6–7 quart slow cooker to feed a crowd or for meal prep.

What sides go well with this chili?

Cornbread, tortilla chips, or a fresh green salad pair perfectly with this creamy chicken chili.

Conclusion

I feel this Perfect Crockpot Chicken Chili is everything I love about comfort food — hearty, creamy, flavorful, and incredibly easy to make. The slow cooker brings all the ingredients together beautifully, creating a dish that’s both comforting and satisfying. Whether I serve it on a chilly evening or bring it to a gathering, it always gets rave reviews and requests for seconds.

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