Slow Cooker Chicken Chili
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This Slow Cooker Chicken Chili is inspired by the flavours of Mexican street corn, in creamy, cheesy chili form. Sweet corn, black beans, chiles and simple seasonings simmer with chicken breasts until tender, then it’s finished with sour cream, pepper jack cheese and a squeeze of lime. Top with cotija, Tajín and fresh cilantro for a summer chicken chili with elote vibes.
If you have an electric pressure cooker, you might also like my Instant Pot Chicken Chili!
Why You’ll Love This Recipe
Summer evenings are a bit chaotic at our house with unending extracurriculars for the kids, so we love to use our slow cooker to get a head start on dinner. It’s the perfect warm weather comfort food that won’t heat up your entire kitchen! We absolutely love this easy chicken chili because it’s
Ingredients
Here’s what you’ll need to make this Slow Cooker Chicken Chili recipe. Find the complete recipe with measurements in the recipe card below.
- Boneless skinless chicken breasts – boneless skinless chicken thighs work too for a richer result.
- Red onion – for colour and flavour
- Garlic cloves
- Serrano pepper – one diced serrano spread across six servings gives gentle warmth, not real heat, especially once combined with the cooling sour cream. Remove the seeds and ribs to soften the heat further, swap in a jalapeño for a milder option, or leave it out entirely.
- Diced green chiles – mild canned chiles add roasted flavour without much heat.
- Frozen corn – straight from the freezer is fine. Thawed corn or drained canned corn work too.
- Black beans – drained and rinsed. Pinto beans are also great in this chili.
- Creamed corn – thickens the chili and gives slight sweetness. Do not skip it.
- Spices and seasoning – salt, ground cumin, chili powder, black pepper
- Chicken broth
- Pepper jack cheese – shred it yourself if you can as it melts more smoothly than pre shredded. Monterey Jack makes a milder chili and you can use regular cheddar in a pinch, though it will have a tangier flavour.
- Sour cream – for the most creaminess I recommend the full fat version. Full-fat Greek yogurt will also work as a lighter, higher protein option.
- Lime juice – fresh, not bottled. It goes in at the very end so it adds nice brightness.
How to Make It
Start by laying the chicken breasts in the bottom of the slow cooker (note: process photos show a multi-cooker that was used on the slow cook setting). Add the red onion, garlic, serrano, green chiles, frozen corn, black beans, and creamed corn right on top. There is no need to layer anything carefully.
Sprinkle the chili powder, cumin, salt and black pepper evenly over everything, then pour in the chicken broth. Give it a gentle stir so the seasoning distributes, cover, and cook on Low for 5-6 hours or on High for 3-4 hours. The chicken is ready when it shreds with almost no resistance (see recipe card below for shreddable temperature range based on breast or thigh).
Lift the chicken out onto a clean cutting board or plate and shred it with two forks, then return it to the pot and stir it back through the chili. Add the sour cream and cheese, stirring until the cheese has completely melted and the chili turns creamy. Stir in the lime juice, then adjust salt to taste before serving. Set out the toppings and let everyone build their own bowl!
Tips for Success
Storage, Freezing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring at least once for even heating. Add a splash of broth if it gets too thick for your liking.
Freezing works best if you plan for it. Freeze the chili before adding the sour cream and cheese, for up to 3 months, then thaw overnight in the fridge, reheat, and stir in the dairy fresh. Chili that has already been finished with sour cream can be frozen, but the texture may separate slightly on thawing. A good stir while reheating usually brings it back together.
More easy comfort food recipes
- Instant Pot Turkey Chili
- Instant Pot Vegan Chili
- Slow Cooker Lasagna Soup
- Rotisserie Chicken Enchiladas
- Instant Pot Taco Pasta
- Chicken Taco Casserole
- Taco Rice Casserole
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Slow Cooker Chicken Chili
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Ingredients
- 2 pounds boneless skinless chicken breasts (can sub thighs; see note 1)
- 1 medium red onion, diced
- 3 garlic cloves, minced (can sub 1 teaspoon garlic powder)
- 1 serrano pepper, finely diced (can sub jalapeño or omit)
- 4 ounce can diced green chiles
- 2 cups frozen corn (can sub canned corn, drained)
- 15 ounce canned black beans, drained and rinsed
- 15 ounce canned creamed corn
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt (plus more to taste after cooking)
- ½ teaspoon black pepper
- 2 cups chicken broth
- 1 ½ cups pepper jack cheese, shredded (can sub Monterey Jack or cheddar)
- ½ cup sour cream (can sub full-fat Greek yogurt)
- 2 tablespoons freshly squeezed lime juice (or to taste)
- Topping suggestions: crumbled cotija cheese, chopped cilantro, Tajín, sliced serrano or jalapeño, diced avocado, sliced green onion, lime wedges, tortilla chips
Instructions
- Place the chicken breasts in an even layer in the slow cooker insert.
- Add the red onion, garlic, serrano pepper, diced green chiles, frozen corn, black beans and creamed corn.
- Sprinkle in the chili powder, cumin, salt and black pepper evenly over the ingredients.
- Pour in the chicken broth and stir gently to distribute the seasoning.
- Cook on Low for 5 to 6 hours or on High for 3 to 4 hours, until the chicken is tender and shreds easily. See note 2.
- Remove the chicken and shred it using two forks, then return the shredded chicken to the slow cooker and stir to combine.
- Stir in the sour cream and pepper jack cheese until the cheese is fully melted and the chili is creamy. Stir in the lime juice.
- Taste and adjust salt and lime as needed (see note 3). Serve with your favorite toppings. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Notes
- If using chicken thighs: to avoid a greasy result, skim any excess fat from the chili before adding the dairy.
- Testing for doneness: minimum internal temperature 165°F for food safety, but note that chicken breasts are easily shreddable at 175–185°F and thighs at 195°F or more.
- Flavour/texture adjustments: If the chili is thicker than you want, loosen it with warm broth. If it tastes flat, it may need more lime juice or salt. If it’s too spicy, another spoonful of sour cream or an extra handful of beans will subdue the heat.
- Freezing: if planning to freeze, I suggest leaving out the sour cream and cheese for best results. You can freeze with the dairy added, but it may affect the texture once thawed. Transfer individual or family-size servings to airtight storage containers, leaving at least a half inch of space at the top to allow for expansion. Cool completely before closing the lid and freeze for up to 3 months.
- Thawing: thaw in the refrigerator overnight or use the defrost function on your microwave.
- Reheating: reheat in a saucepan over medium heat, stirring occasionally. Add a splash more broth or water if you find the chili is getting too thick for your liking. You can also microwave individual servings in a bowl, stirring at least once for even heating. Be sure the chili reaches a temperature of 165°F for food safety reasons.
- Tested in a 6-quart Hamilton Beach Slow Cooker and Beautiful 6-quart Multi-Cooker.
- Nutrition estimate uses chicken breasts and full fat sour cream. Does not include optional toppings.
Nutrition Estimate
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
