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Slow Cooker Chicken Chili Recipe

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4.3 from 10 reviews

This Slow Cooker Chicken Chili is a comforting and flavorful dish perfect for a hearty meal. It features tender shredded chicken cooked low and slow with a blend of spices, black beans, corn, and green chiles, finished with creamy pepper jack cheese and a hint of lime. Easily customizable with your favorite toppings, it’s a simple and satisfying recipe ideal for busy days or meal prepping.

  • Total Time: 5 hours 45 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 pounds boneless skinless chicken breasts (can substitute thighs)
  • 1 medium red onion, diced
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 serrano pepper, finely diced (can substitute jalapeño or omit)
  • 4 ounce can diced green chiles
  • 2 cups frozen corn (can substitute canned corn, drained)
  • 15 ounce canned black beans, drained and rinsed
  • 15 ounce canned creamed corn
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt (plus more to taste after cooking)
  • ½ teaspoon black pepper
  • 2 cups chicken broth

Finishing Ingredients

  • 1 ½ cups pepper jack cheese, shredded (can substitute Monterey Jack or cheddar)
  • ½ cup sour cream (can substitute full-fat Greek yogurt)
  • 2 tablespoons freshly squeezed lime juice (or to taste)

Toppings Suggestions

  • Crumbled cotija cheese
  • Chopped cilantro
  • Tajín seasoning
  • Sliced serrano or jalapeño
  • Diced avocado
  • Sliced green onion
  • Lime wedges
  • Tortilla chips

Instructions

  1. Prepare the Slow Cooker: Place the chicken breasts in an even layer in the slow cooker insert to create a base for the chili ingredients.
  2. Add Vegetables and Beans: Add diced red onion, minced garlic, serrano pepper, diced green chiles, frozen corn, black beans, and creamed corn on top of the chicken in the slow cooker.
  3. Season: Sprinkle chili powder, ground cumin, salt, and black pepper evenly over the chili mixture to distribute flavors through the dish.
  4. Add Broth and Stir: Pour in the chicken broth carefully, then gently stir to combine the seasoning and distribute it throughout the ingredients.
  5. Cook: Cover and cook on Low for 5 to 6 hours or on High for 3 to 4 hours until the chicken is tender and shreds easily.
  6. Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks.
  7. Combine: Return the shredded chicken to the slow cooker and stir well to combine all the ingredients evenly.
  8. Add Creaminess: Stir in the sour cream and shredded pepper jack cheese until the cheese is fully melted and the chili becomes creamy and rich.
  9. Finish with Lime: Add freshly squeezed lime juice and stir to incorporate a fresh, tangy brightness.
  10. Season and Serve: Taste and adjust salt and lime to your preference. Serve hot with your choice of toppings such as cotija cheese, cilantro, avocado, or tortilla chips.
  11. Store Leftovers: Refrigerate any leftovers in a sealed container and consume within 4 days for best freshness.

Notes

  • Substitute chicken thighs for breasts if you prefer a richer, juicier meat.
  • If you have more time, cooking longer on Low enhances the flavors and tenderness of the chicken.
  • Adjust salt and lime juice after cooking for perfect balance according to your taste.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://avascooking.com/slow-cooker-chicken-chili-recipe/