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, peppers 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.

Prep Time15

Cook Time4 30

Course: Main Course

Cuisine: American, Mexican-Inspired

Keyword: Crock-Pot Chicken Chili, Mexican Street Corn Chicken Chili, Slow Cooker Chicken Chili

Servings:

Calories: 549kcal

Author: Laura Lawless, BASc

Equipment

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