Tasty, hearty and packed with flavor and texture, our from scratch recipe for chicken chili is super easy to make in the slow cooker.
This is a great alternative to the standard, classic chili we all know and love. And it’s so handy to layer everything in a crock-pot, set it on low and rest assured, knowing that the ever pressing question “What’s for dinner?” is already taken care of.
We are soup fans around here. Especially in winter. And this recipe for chicken chili is a favorite! Serve with shredded cheese, tortilla chips and sour cream for the ultimate dish of comfort food.
The Midwest is blanketed in a lovely layer of fluffy white snow. We haven’t had this much snow in a few years, so we are thoroughly enjoying it!
Now it might be another story if I had to get out in it! I’m blessed to be able to be a stay at home homemaker and enjoy the winter wonderland from the comfort of my cozy kitchen where – you guessed it – slow cooker chicken chili is on the menu!
What could be better than a hearty soup on a cold day in winter?
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Ingredients
Chicken broth: Did you know it’s actually very easy to make your own chicken broth?
Garlic: fresh, minced garlic. Or it’s ok to use minced garlic from a can. Garlic powder would also work if that’s what you have on hand.
Chicken breasts: boneless, skinless chicken breasts.
Black beans: canned black beans, drained and rinsed.
Corn: you can use either frozen corn or a can of corn, drained and rinsed.
Salsa: we used regular mild salsa, but obviously you could use hot or whatever according to your heat preference. Or, a can of diced tomatoes would also work wonderfully!
Parsley: dried parsley flakes. Though if you happen to have fresh parsley, definitely go ahead and use it! Same for all the other dried herbs in this recipe.
Basil: dried basil.
Dill weed: dried dill weed.
Onion Powder: another classic pantry staple; you could add a diced onion instead if you’d rather.
Salt: your favorite kind of salt; we used regular old iodized table salt.
Pepper: black pepper.
Chili powder: would it really be chili soup without chili powder?
Cream cheese: a softened block of cream cheese, cut into about 8 cubes.
Shredded cheese and tortilla chips make great toppings for Chicken Chili Soup!
Supplies you may need
Check out our favorites or something similar!
- Slow cooker
- Strainer or colander
- Kitchen tongs
- Kitchen scissors or 2 forks or kitchen knife
- Measuring spoons
- Whisk
How to make Super Easy Slow Cooker Chicken Chili
First, break out the slow cooker. Yay, it’s going to be a great day!
Dump in the first ingredient: chicken broth, along with the minced garlic.
Lay the chicken breasts in the bottom of the slow cooker, followed by the drained and rinsed black beans, drained and rinsed corn, and a can of salsa.
Sprinkle the seasonings: parsley, basil, dill weed, onion powder, chili powder, salt and pepper in on top.
Finally, add the diced cream cheese on top of everything.
Put the lid on, set the temperature to Low and let it cook for 7 – 8 hours.
After cooking is complete, remove the chicken breasts with kitchen tongs and transfer to a cutting board. Proceed to shred the chicken with two forks or dice with a kitchen scissors or knife.
Take a whisk and stir the chili soup in the slow cooker to blend in the cream cheese fully.
Then stir the shredded chicken back into the chili soup in the slow cooker.
Serve with shredded cheese and tortilla chips. Enjoy!
Notes
You can also slow cook this soup on High for 3 to 4 hours, if you’d rather.
Store leftovers in the fridge for up to five days.
Super Easy Slow Cooker Chicken Chili
Tasty, hearty and packed with flavor and texture, our from scratch recipe for chicken chili soup is super easy to make in the slow cooker.
Ingredients
- 1 cup chicken broth
- 2 garlic cloves, minced
- 2 large boneless skinless chicken breasts, thawed
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can corn, drained and rinsed
- 1 (16 oz.) can salsa
- 1 tsp. dried parsley
- 1 tsp. dried basil
- 1 tsp. dried dill weed
- 1 tbsp. onion powder
- 1 tbsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 (8 oz.) package cream cheese, diced in cubes
- Shredded cheese
- Tortilla chips
Instructions
- In the slow cooker, dump in the chicken broth and minced garlic.
- Lay in the chicken breasts, followed by the black beans, corn, and salsa.
- Sprinkle the seasonings: parsley, basil, dill weed, onion powder, chili powder, salt and pepper in on top.
- Finally, add the diced cream cheese on top.
- Put the lid on, set the temperature to Low and let it cook for 7 - 8 hours.
- After cooking is complete, remove the chicken breasts with kitchen tongs and transfer to a cutting board. Proceed to shred the chicken with two forks or dice with a kitchen scissors or knife.
- Take a whisk and stir the chili soup in the slow cooker to blend in the cream cheese fully.
- Then stir the shredded chicken back in the chili soup in the slow cooker.
- Serve with shredded cheese and tortilla chips. Enjoy!
Notes
You can also slow cook this soup on High for 3 to 4 hours.
Store leftovers in the fridge for up to five days.
Use your desired style of salsa to achieve the perfect heat level for you and your family! Or simply add a can of diced tomatoes, instead.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 228Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 714mgCarbohydrates: 20gFiber: 6gSugar: 2gProtein: 25g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Have you tried Slow Cooker Chicken Chili Soup?
We’d love to hear from you! Leave a comment below.
Don’t forget to share this recipe!
And check out some more of our dinner recipes such as Southwest Pork Nacho Dip, Creamy Beef & Mac, or Taco Potato Haystack Casserole; and more favorites from the Mennonite culture!
Thanks for visiting our small town!🧡
’til next time,
Julie
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