How long does it take to cook chicken chili in a slow cooker?

Chicken chili typically cooks in a slow cooker on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Cooking on low allows the flavors to develop fully and ensures tender, juicy chicken. It’s best to check the internal temperature of the chicken to confirm it reaches at least 165°F (74°C) for safe consumption.

Can I use frozen chicken in my slow cooker chicken chili?

Yes, you can use frozen chicken in a slow cooker, but it will increase the cooking time and could raise food safety concerns if not fully cooked. It’s generally safer to thaw chicken before adding it to the slow cooker to ensure even cooking and reduce the risk of bacteria growth. If using frozen chicken, cook on low for at least 8 hours.

What are the best ingredients to add for flavorful slow cooker chicken chili?

To make flavorful chicken chili, include ingredients like diced tomatoes, black beans, kidney beans, corn, onions, garlic, and various spices such as chili powder, cumin, paprika, and oregano. Adding a bit of lime juice or fresh cilantro at the end brightens the dish. Using chicken thighs instead of breasts can also add more depth and moisture.

How should I store leftover slow cooker chicken chili?

Store leftover chicken chili in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the chili in portion-sized containers or freezer bags for up to 3 months. When reheating, make sure to heat it thoroughly to an internal temperature of 165°F (74°C) to prevent foodborne illness.

Is slow cooker chicken chili healthy and low in calories?

Slow cooker chicken chili can be a healthy, low-calorie meal when made with lean chicken breast, plenty of vegetables, and limited added fats. Beans provide fiber and protein, which help keep you full. To reduce calories, avoid adding heavy creams or excessive cheese, and use low-sodium broth or canned products. One serving typically ranges from 250 to 350 calories depending on ingredients.

Slow Cooker Chicken Chili Recipes For Easy Flavorful Meals

Name: Slow Cooker Chicken Chili
Prep time: PT-489596H1M46S
Cook time: PT-489597H51M46S
Total time: 8 h 10 min
Cuisine: American
Ingredients: – 2 cans (14.5 ounces each) petite diced tomatoes, drained (or 1 large 28-ounce can); – 1 can (15 ounces) tomato sauce; – 2 large boneless, skinless chicken breasts (about 1.5 pounds); – 1 cup chicken broth, preferably reduced-sodium; – 1 cup diced yellow onion; – 1 large green bell pepper, chopped (other colors like red, yellow, or orange can be used); – 1 can (15 ounces) corn, rinsed and drained or one package frozen corn; – 1 can (15 ounces) black beans, drained and rinsed (kidney or pinto beans can be substituted); – 1 jalapeño, minced (seeds and ribs removed for milder chili); – 1 teaspoon salt; – 2 teaspoons dried oregano or Italian seasoning blend; – 2 teaspoons chili powder (reduce to 1 teaspoon for milder chili); – 1 tablespoon ground cumin; – 3 garlic cloves, minced; – 4 ounces full-fat or light brick-style cream cheese, at room temperature

Description

🍲 This Slow Cooker Chicken Chili Recipe is perfect for busy days, providing a simple way to enjoy a hearty, flavorful meal with minimal effort.
🌶️ The creamy texture combined with the mild heat makes it a crowd-pleaser that’s both comforting and nutritious.

Ingredients

– 2 cans (14.5 ounces each) petite diced tomatoes, drained (or 1 large 28-ounce can)

– 1 can (15 ounces) tomato sauce

– 2 large boneless, skinless chicken breasts (about 1.5 pounds)

– 1 cup chicken broth, preferably reduced-sodium

– 1 cup diced yellow onion

– 1 large green bell pepper, chopped (other colors like red, yellow, or orange can be used)

– 1 can (15 ounces) corn, rinsed and drained or one package frozen corn

– 1 can (15 ounces) black beans, drained and rinsed (kidney or pinto beans can be substituted)

– 1 jalapeño, minced (seeds and ribs removed for milder chili)

– 1 teaspoon salt

– 2 teaspoons dried oregano or Italian seasoning blend

– 2 teaspoons chili powder (reduce to 1 teaspoon for milder chili)

– 1 tablespoon ground cumin

– 3 garlic cloves, minced

– 4 ounces full-fat or light brick-style cream cheese, at room temperature

Instructions

1-Combine all ingredients except cream cheese in the slow cooker and stir until mixed. Cover and cook on low for 7 hours or on high for 3 hours.

2-Remove chicken breasts, shred or cut into bite-sized pieces, and return to the slow cooker. Add cream cheese and stir until melted and blended.

3-Taste and adjust seasoning with extra salt or chili powder if desired.

4-Cover and cook for an additional 10 to 15 minutes.

5-Serve warm topped with fresh cilantro, shredded cheese, and/or sour cream. Pair with cornbread or tortilla chips.

Notes

🍴 No pre-cooking needed; all ingredients go into the slow cooker at once.
🧀 Cream cheese adds a creamy texture and slightly balances the heat.
🌶️ Adjust spice levels by modifying the amount of jalapeño and type of chili powder.

Prep Time: 10 minutes
Additional cooking time after shredding chicken and adding cream cheese: 10-15 minutes
Cook Time: 7 hours on low or 3 hours on high
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 184 calories per serving
Sugar: Approximately 6 grams per serving
Sodium: Varies by ingredients, approx. 500 mg per serving
Fat: Approximately 7 grams per serving
Saturated Fat: Approximately 3 grams per serving
Unsaturated Fat: Approximately 3.5 grams per serving
Trans Fat: 0 grams
Carbohydrates: Approximately 15 grams per serving
Fiber: Approximately 5 grams per serving
Protein: Approximately 14.6 grams per serving
Cholesterol: Approximately 40 mg per serving

Keywords: chicken chili, slow cooker chili, creamy chicken chili, easy chili recipe