Recipes Etc.

This easy slow cooker chicken chili recipe is my go to for busy days when I know I will not have much time to cook dinner. This recipe only takes a few minutes to throw together in the morning. All the ingredients are either frozen, canned, or shelf stable. I can easily keep the ingredients for this slow cooker chicken chili on hand at all times without worrying that they will go bad.

This is truly the perfect recipe to have in your recipe book for days when you do not have the time, energy, or bandwidth to think about dinner. This recipe makes quite a bit, so there will be enough for leftovers, which store and reheat wonderfully and can be packed up for an easy to-go lunch.

Pair this slow cooker chicken chili with tortilla chips, cornbread, or cheddar biscuits to round off the meal. Top with shredded cheese of your choice or sour cream.

Why you will love this recipe

• Family favorite – This is a warm and hearty meal that even picky eaters will love.
• Quick and easy – It takes less than 10 minutes to combine all the ingredients and plug in the slow cooker. There is no better feeling than coming home after after a long day to a dinner that is cooked and ready to serve.
• Ingredients are easy to have on hand at all times – All of the ingredients in this recipe are either shelf stable or can be frozen. This makes it easy to have all the ingredients on hand for whenever you need to make this quick and easy dinner.

Ingredients

• 2-3 chicken breasts – If they are smaller I will use 3, but if they are larger I will use 2
• One can of corn – The corn can also be frozen, whichever you prefer
• One can of black beans
• One ranch packet
• One 8 ounce block of cream cheese – I like to buy a pack of 6 blocks at Costco so I can put them in my freezer to always have on hand
• One can of Rotel – Diced tomatoes can also be used if you do not have a can of Rotel on hand
• 4 cups of chicken broth
• Optional ingredients: shredded cheese, sour cream, tortilla chips

How to make slow cooker chicken chili

Drain the corn if you are using canned corn and rinse and drain the black beans. Add all of the ingredients to a slow cooker and give it a quick mix. Cook on high for 4-5 hours or cook on low for 8 hours until the chicken shreds easily. Shred the chicken and mix all of the ingredients together well. Top with shredded cheese or sour cream. Serve with tortilla chips, cornbread, or cheddar biscuits.

Tips for making slow cooker chicken chili

• I keep frozen corn from our garden and blocks of cream cheese in our deep freezer at all times so I can have these ingredients on hand whenever I want to make this recipe.
• Your ingredients do NOT need to be thawed to make this recipe! Most of the times that I have made this recipe I have used chicken straight out of our deep freezer. You really do not need to plan ahead to make this meal – you just have to have enough time for it to cook in the slow cooker.
• In the ingredients list I give an amount of each ingredient to use, but if you have a little more or less than what is listed that is completely okay! If you have 3 chicken breasts instead of 2, throw them in! If you have a bag of frozen corn in the freezer and it is more than what one can of corn would be, add it anyway! Does your family really like beans? Add 2 cans instead of 1! This meal is very forgiving and so simple to make. All ingredients can be adjusted to best suit your family’s preferences.

Storage instructions

• This chicken chili will store in the refrigerator in an airtight container for up to 5 days (if it lasts that long!)

Slow Cooker Chicken Chili

Servings

8

servings

Prep time

5

minutes

Cooking time

4

minutes

Ingredients

• 2 chicken breasts

• 1 – 15oz can corn, drained

• 1 – 15 oz can black beans, rinsed and drained

• 1 – 1oz ranch packet

• 1 – 8 ounce block cream cheese

• 1 – 10 oz can Rotel

• 4 cups chicken broth

• Optional ingredients: shredded cheese, sour cream, tortilla chips

Directions

• Drain the corn if you are using canned corn and rinse and drain the black beans.
• Add the chicken breast, corn, black beans, ranch packet, cream cheese, Rotel, and chicken broth to a slow cooker and give it a quick mix.
• Cook on high for 4-5 hours or cook on low for 8 hours or until the chicken shreds easily.
• Shred the chicken and mix all of the ingredients together well.
• Top with shredded cheese or sour cream.
• Serve with tortilla chips, cornbread, or cheddar biscuits.