Name: Chicken Chili
Yield: 6

This Chicken Chili Recipe is a simple, slow-cooked meal filled with tender chicken, sweet corn, and beans—just toss everything in and enjoy it later!

Serve this creamy chicken chili with from-scratch dinner rolls and a quick Italian salad.

Serve up this satisfying chicken chili from the slow cooker!

Chicken Chili Recipe

A few months ago, I hosted a bridal shower for my sister, and we served soups, salads, had a caramel apple bar, and a few desserts (the mini fruit tarts were a huge hit!).

One of the soups was Chicken Chili, inspired by my family’s favorite chicken enchilada chili from Zupas. It was a big success—there wasn’t a drop left!

I made it again for my family, and everyone agrees it’s even better than the original. It’s warm, creamy, and bursting with flavor, plus it’s incredibly straightforward to make!

Ingredients

Red enchilada sauce: Adds flavor, thickness, and spice; pick your preferred heat level. It is satisfying to using Old El Paso’s mild sauce.
Diced tomatoes: Fire-roasted tomatoes add extra flavor with no extra effort.
Chili beans: These come with seasoning, making the chili more flavorful.
Black beans: Rinse to remove extra starch and salt.
Frozen corn: Use straight from the freezer, no prep needed.
Chicken thighs or breasts: Thighs are extra tender and make the broth richer.
Chicken stock or broth: Adds depth; choose a good-quality brand.
Cream cheese: Softened for straightforward mixing, making the chili smooth and creamy.
Seasonings: Adjust to taste; add more heat if you like!

Chicken Chili Recipe Toppings

While Chicken Chili is great on its own, toppings take it to the next level. Here are some ideas:

Cheddar cheese: Freshly grate sharp cheese on top and let it melt into the chili.
Sour cream: Light or fat-free works great, or substitute with plain Greek yogurt.
Fresh lime juice: A few squeezes add brightness and enhance flavor.
Chips: Crushed corn or tortilla chips add a nice crunch.
Fresh cilantro: Adds freshness and a citrusy flavor. Don’t like cilantro? Use parsley!
Avocado: Diced ripe avocado adds a nice creaminess.

Add all the ingredients to the slow cooker and cook them together. Once the cooking is done, remove the chicken to shred it, then add it back in with cream cheese and fresh cilantro for this chicken chili.

How To Make This Chicken Chili Recipe

Prep: Add everything except cream cheese and toppings to the slow cooker.
Cook: Cover and cook on high for 3-5 hours or low for 5-8 hours.
Shred: Remove and shred the chicken, then keep nearby.
Add cream cheese: Soften and whisk it into the slow cooker until smooth.
Finish: Add the shredded chicken back, stir, and serve with toppings.

Quick Tip

Have leftovers of this Chicken Chili recipe? Try these ideas:

Shepherd’s Pie: Use chili as the base and top with mashed potatoes.
Baked Potatoes: Add chili, cheese, chives, and sour cream to a baked potato.
Navajo Tacos: Top fry bread with chili, cheese, and sour cream.

Shred the slow-cooked meat and add it back into the slow cooker.

What To Serve With This Chicken Chili Recipe

Cornbread: The classic pairing and straightforward to make or buy.
Grilled cheese: reliable for dipping into chili.
Salad: A light garden salad adds freshness.
Fruit: This winter fruit salad is a great option.

Storage

Leftover Chicken Chili Recipe

Fridge: Store cooled chili in an airtight container for up to 5 days.
Reheat: Warm on the stove or in the microwave over a low burner, stirring occasionally. Add a splash of broth if needed to thin it out.
Freeze: Freeze in a flat airtight bag for up to 3 months. Thaw in the fridge overnight.