Name: Slow Cooker Chicken Chili
Prep time: 10 min
Cook time: PT-488189H38M4S
Total time: 8 h 10 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts, fresh; 2 tablespoons butter, chopped; 1 onion, chopped; 1 jalapeño, seeded and diced; 3 garlic cloves, minced; 1 teaspoon cumin; ¼ teaspoon onion powder; ¼ teaspoon salt; 1 cup low-sodium chicken broth; 15 ounces small white beans, drained and rinsed; 4.5 ounces diced green chilies; 10 ounces frozen supersweet corn; 1 cup salsa verde; ½ cup heavy cream

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Why You’ll Love This Recipe

This slow cooker chicken chili is a set-it-and-forget-it meal that delivers big flavor with minimal effort. The chicken turns out incredibly tender, the blend of spices adds warmth, and the salsa verde gives it a tangy kick. The addition of heavy cream at the end creates a smooth, luscious texture that makes every bite satisfying. It’s a crowd-pleaser that can be easily customized with your favorite toppings.

Slow Cooker Chicken Chili

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound boneless skinless chicken breasts, fresh
2 tablespoons butter, chopped
1 onion, chopped
1 jalapeño, seeded and diced
3 garlic cloves, minced
1 teaspoon cumin
¼ teaspoon onion powder
¼ teaspoon salt
1 cup low-sodium chicken broth
15 ounces small white beans, drained and rinsed
4.5 ounces diced green chilies
10 ounces frozen supersweet corn
1 cup salsa verde
½ cup heavy cream

Directions

Place the chicken breasts on the bottom of the slow cooker.
Add chopped butter on top of the chicken.
Layer in the onion, jalapeño, and garlic.
Sprinkle cumin, onion powder, and salt over the vegetables.
Add beans, salsa verde, green chilies, and chicken broth. Stir gently to combine.
Cook on HIGH for 4–5 hours or LOW for 6–8 hours.
Shred the chicken with two forks (or remove and shred with a mixer), then return it to the slow cooker.
Stir in heavy cream until well blended.
Serve hot with your favorite toppings such as avocado slices, jalapeños, or cheese.

Servings and timing

This recipe makes 8 servings.
Prep Time: 10 minutes
Cook Time: 8 hours (on LOW) or 4–5 hours (on HIGH)
Total Time: about 8 hours 10 minutes

Variations

Swap chicken breasts for chicken thighs for a richer flavor.
Add black beans or pinto beans for a heartier chili.
Stir in diced bell peppers for extra veggies.
Use Greek yogurt or cream cheese instead of heavy cream for a tangy twist.
Make it spicy by leaving in jalapeño seeds or adding cayenne pepper.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. For longer storage, freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen chicken for this recipe?

Yes, but you’ll need to increase the cooking time and ensure the chicken reaches a safe internal temperature of 165°F.

Can I make this recipe dairy-free?

You can replace the heavy cream with coconut milk or a dairy-free cream alternative.

Can I make it ahead of time?

Yes, you can prepare all ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place it in the cooker and start cooking.

Can I use rotisserie chicken?

Yes, add shredded rotisserie chicken during the last 30 minutes of cooking to warm through before stirring in the cream.

What toppings go well with this chili?

Avocado, shredded cheese, jalapeños, cilantro, lime wedges, and tortilla chips are all excellent choices.

Can I make it thicker?

Yes, mash some of the beans before adding them or stir in a slurry of cornstarch and water at the end of cooking.

Can I cook this on the stovetop instead?

Yes, simmer on low heat for about 45–60 minutes, stirring occasionally, until the chicken is cooked through and tender.

Is this chili spicy?

It has a mild heat from the jalapeño and green chilies, but you can adjust the spice level by adding more peppers or hot sauce.

Can I use different beans?

Absolutely—black beans, navy beans, or pinto beans can be used instead of white beans.

How do I prevent the cream from curdling?

Add the cream at the end of cooking after lowering the heat to prevent curdling.

Conclusion

This slow cooker chicken chili is creamy, flavorful, and wonderfully comforting. With simple prep and a hands-off cooking method, it’s a recipe you’ll want to keep on repeat for busy nights or family gatherings. Serve it with your favorite toppings, and enjoy a cozy, satisfying meal.

Lily