Description
This comforting Chicken Chili recipe combines tender shredded chicken with beans, corn, and a flavorful blend of spices, slowly cooked to perfection in a Crock-Pot. Cream cheese is added for a rich, creamy texture, making it a delicious and hearty meal perfect for cozy dinners.
Ingredients
Main Ingredients
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 (16-ounce) can chili beans
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup chicken stock (or broth)
- 1 (8-ounce) package cream cheese, softened
Spices
- 1/2 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons chili powder
Toppings
- Optional toppings as desired (such as shredded cheese, sour cream, chopped cilantro, sliced jalapeños, diced onions, or lime wedges)
Instructions
- Add Ingredients to Crock-Pot: Place the red enchilada sauce, diced tomatoes, chili beans, black beans, frozen corn, boneless skinless chicken thighs, chicken stock, and all spices into the Crock-Pot. Stir well to combine and push the chicken below the liquid for even cooking.
- Cook the Chili: Cover and cook on high for 3–5 hours or low for 5–8 hours until the chicken is tender and shreds easily with a fork.
- Shred the Chicken: Remove the chicken pieces from the Crock-Pot and shred them using two forks. Set the shredded chicken aside.
- Soften the Cream Cheese: Microwave the cream cheese for about 1 minute to soften it, making it easier to incorporate into the chili.
- Add Cream Cheese to Crock-Pot: Return to the Crock-Pot and whisk the softened cream cheese vigorously into the chili mixture until it is fully melted and smooth.
- Return Shredded Chicken: Add the shredded chicken back into the Crock-Pot and stir well. Taste the chili and adjust seasoning if needed. Optionally, stir in 1–2 tablespoons of fresh lime juice to brighten the flavors.
- Serve: Ladle the chicken chili into bowls and garnish with your favorite toppings like cheese, sour cream, or fresh herbs for a delicious finish.
Notes
- You can substitute chicken breasts for thighs if preferred; cooking time remains similar.
- Drain and rinse the black beans to reduce sodium and improve texture.
- Toppings add extra flavor and texture; popular options include shredded cheese, sour cream, cilantro, jalapeños, and lime wedges.
- This recipe is perfect for meal prep and slow cooker convenience.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup/Stew
- Method: Slow Cooking
- Cuisine: Mexican
