This chicken chili recipe is very easy and quick to make. It goes into the crockpot for 6-8 hours and is delicious! I was able to feed our large family of 7 with leftovers using this recipe. I have also fed our youth group twice using this recipe. It feeds a large crowd well, just half it or quarter it if you’d like a smaller portion. This chicken chili does do well as a leftover for lunches. You could also portion it into containers for the freezer as a quick meal for later.
Onion
You can choose whichever style of onion you prefer. For a sweeter taste, go for the sweet onion. If you like that punch of onion in your chili, choose a yellow or white onion.
Chicken
The protein is also up to you. Chicken breast works just as well as chicken thighs. I love using chicken thighs in general because they offer more flavor to a dish, unless I want the clean slate of a chicken breast to soak in a sauce.
Slow Cooker Chicken Chili
Equipment
Ingredients
- 1 lb dry black beans soaked overnight
- 4 cups frozen corn kernels you can use cans, just strain out water
- 28 oz petite diced tomatoes leave liquid in
- 1 medium onion, diced your choice of onion
- 3 Tbsp Ranch dressing powder, divided
- 3 Tbsp cumin
- 1 Tbsp chipotle chili powder omit if you don't like any heat, though not very zippy, just smoky
- 1 Tbsp garlic powder
- 1 tsp red pepper flakes omit if you don't like spicy
- 2 dash salt
- 2 dash black pepper `
- 6-8 boneless, skinless, chicken thighs breast will work as well
- 2 cups chicken broth
- 1-2 8oz cream cheese amount depends on you
- shredded cheese
Instructions
- The night before, place dry black beans in slow cooker, cover with 4 inches of water covering the beans, and allow to soak overnight. No heat required, just a water bath.1 lb dry black beans
- In the morning, strain and rinse black beans. Rinse out crockpot to avoid black water in your dish.
- Place strained black beans back in crock pot and begin layering the chili: black beans, corn, diced tomatoes, onion, 2 Tbsp ranch powder, seasonings, chicken4 cups frozen corn kernels, 28 oz petite diced tomatoes, 1 medium onion, diced, 3 Tbsp Ranch dressing powder, divided, 3 Tbsp cumin, 1 Tbsp chipotle chili powder, 1 Tbsp garlic powder, 1 tsp red pepper flakes, 6-8 boneless, skinless, chicken thighs
- Top the chicken with salt, pepper, a little more cumin, and garlic powder2 dash salt, 2 dash black pepper
- Pour chicken broth into crockpot, avoiding washing off the seasonings on chicken2 cups chicken broth
- Place crockpot on low, cover with the lid, and allow to become hot (6-8 hours)
- Once chili is hot, drop in the desired amount of cream cheese and stir. If chicken has become tender, use a tongs to shred chicken.1-2 8oz cream cheese
- Once chicken is shredded and cream cheese is melted/integrated, scoop into bowls and top with shredded cheese. Enjoy!
Notes
Nutrition
Used in this recipe
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