Go Back
slow cooker chicken chili

Creamy Slow Cooker Chicken Chili Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1 (4 oz) can diced green chilies
  • 4 oz cream cheese, softened
  • 1 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper
  • Toppings: shredded cheese, diced avocado, cilantro, lime wedges

Method
 

  1. Place chicken thighs, onion, garlic, drained beans, green chilies, chicken broth, cumin, chili powder, and oregano in a 6-quart slow cooker. Season with a pinch of salt and pepper.
  2. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours, until chicken is very tender and shreds easily.
  3. Remove chicken, shred with two forks, then return to the slow cooker.
  4. Stir in softened cream cheese until fully melted and the chili is creamy. Ladle into bowls and serve with desired toppings.

Notes

For a milder chili, use ½ teaspoon chili powder. If you use the low setting, plan for 6 to 8 hours. The chili thickens as it cools; add a splash of broth when reheating if needed.