Description
Crockpot Cheesy Chicken Chili is a creamy, hearty slow-cooker meal packed with shredded chicken, beans, corn, tomatoes, and melted cheese. It’s an easy, comforting dish perfect for busy weeknights or cozy weekends.
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 1 can (10 oz) diced tomatoes with green chiles (Rotel-style)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen, canned, or fresh)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 packet taco seasoning or 2 tbsp chili seasoning
- 8 oz cream cheese
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, jalapeños, green onions, tortilla chips
Instructions
- Add chicken, diced tomatoes, black beans, corn, onion, garlic, chicken broth, and taco seasoning to the crockpot.
- Stir to combine, then cover and cook on low for 6–8 hours or high for 3–4 hours.
- Once chicken is fully cooked, remove it from the crockpot and shred with two forks.
- Return shredded chicken to the crockpot and stir.
- Add cream cheese and shredded cheddar cheese. Stir until melted and fully incorporated.
- Cook on low for another 10–15 minutes to thicken and meld flavors.
- Taste and adjust salt and pepper if needed.
- Serve hot with desired toppings.
Notes
- Use rotisserie chicken for a quicker version—add during the last hour of cooking.
- For a lighter version, substitute cream cheese with Greek yogurt or sour cream.
- To make it vegetarian, use plant-based meat and vegetable broth.
- Let it simmer uncovered for a thicker consistency or mash some beans.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 880mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 110mg
