5 Delicious Creamy Chicken Chili Recipes for Your Crockpot

If you're in the mood for something comforting and easy to make, you’ve come to the right place! These 5 creamy chicken chili crockpot recipes are perfect for busy days when you want a hearty meal without the fuss. Just toss in the ingredients, let the crockpot do its magic, and enjoy a delicious bowl of chili that's packed with flavor and creaminess.

Cheesy Chicken Chili with White Beans

This Cheesy Chicken Chili with White Beans is a delightful spin on traditional chili. It's creamy, comforting, and loaded with flavor. The addition of white beans gives it a hearty texture while the cheese adds a rich, savory finish. Perfect for a cozy dinner or game day, this dish is easy to prepare in a crockpot, making it a go-to option for busy days.

With simple ingredients and minimal prep time, you can have this delicious meal ready with hardly any fuss. Just toss everything in the slow cooker and let it work its magic!

Ingredients

• 2 cups cooked shredded chicken
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Combine the chicken, white beans, diced tomatoes, chicken broth, garlic powder, onion powder, cumin, salt, and pepper in the crockpot. Stir to mix well.
2. Cut the cream cheese into chunks and place it on top of the mixture in the slow cooker.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours until heated through.
4. About 30 minutes before serving, stir in the shredded cheese until melted and combined.
5. Serve warm, garnished with extra cheese or your favorite toppings!

Creamy White Chicken Chili with Cream Cheese

This creamy white chicken chili is a comforting dish that's perfect for chilly nights. With tender chicken pieces, white beans, and a smooth cream cheese base, it delivers a rich flavor that warms you from the inside out. It's super easy to throw together in a crockpot, making it a great option for busy days.

The balance of spices and creamy texture creates a delightful experience with every spoonful. Top it off with some fresh cilantro and a squeeze of lime for an extra burst of flavor. It’s a real crowd-pleaser that’s sure to impress!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 8 oz cream cheese, softened
• 1 cup corn (frozen or canned)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Combine the chicken, white beans, onion, garlic, green chilies, cumin, chili powder, salt, pepper, and chicken broth in the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
3. Remove the chicken, shred it with two forks, and return it to the crockpot.
4. Stir in the cream cheese until melted and well combined. Add corn and mix everything together.
5. Serve hot, garnished with fresh cilantro and lime wedges.

Southwest Chicken Chili with Corn and Black Beans

This Southwest Chicken Chili is a delightful blend of flavors that warms you up from the inside out. The combination of tender chicken, sweet corn, and hearty black beans creates a filling dish that’s both comforting and delicious. Plus, it’s super simple to whip up in your crockpot, making it perfect for busy days.

The chili is packed with spices that give it a nice kick, balanced out by the creaminess and freshness of toppings like avocado and sour cream. Serve it up for dinner and watch as everyone comes back for seconds!

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup chicken broth
• Juice of 1 lime
• Fresh cilantro, for garnish
• Avocado and sour cream, for serving

Instructions

1. Prepare the Ingredients: Place the chicken breasts at the bottom of the crockpot. Add the black beans, corn, diced tomatoes, onion, and garlic on top.
2. Add Seasoning: Sprinkle the cumin, chili powder, paprika, salt, and pepper over the ingredients. Pour the chicken broth over everything.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
4. Shred the Chicken: Once cooked, remove the chicken breasts, shred them with two forks, and return them to the crockpot. Stir in lime juice.
5. Serve: Ladle the chili into bowls and top with fresh cilantro, avocado, and a dollop of sour cream.

Spicy Chicken Chili with Green Chilies

Spicy Chicken Chili with Green Chilies is a delightful dish that packs a punch with its rich flavors and hearty ingredients. This recipe combines tender chicken, zesty green chilies, and a medley of spices to create a comforting and satisfying meal. It’s easy to make in a crockpot, allowing the flavors to meld beautifully while you go about your day.

This chili hits all the right notes with its spicy kick balanced by creamy textures, making it perfect for those chilly nights or when you want something warm and filling. A sprinkle of cheese and fresh cilantro on top adds a finishing touch that elevates the dish even further. Enjoy it with tortilla chips or a warm piece of bread for a complete meal!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup chicken broth
• 1 cup sour cream or Greek yogurt (for creaminess)
• Optional toppings: shredded cheese, cilantro, lime wedges

Instructions

1. Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot. Season with salt, pepper, chili powder, cumin, and paprika.
2. Add Veggies: Layer the chopped onion, bell pepper, garlic, diced tomatoes, green chilies, black beans, and corn over the chicken.
3. Pour in Broth: Add the chicken broth to the crockpot, covering all the ingredients.
4. Cook: Set the crockpot on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
5. Shred Chicken: Once cooked, shred the chicken in the pot using two forks, then stir in the sour cream or Greek yogurt until well blended.
6. Serve: Dish into bowls and top with shredded cheese, cilantro, and lime wedges if desired.

Creamy Chicken Chili with Salsa Verde

This creamy chicken chili with salsa verde is a delightful mix of flavors that delivers a warm and comforting dish. The tangy salsa verde adds a unique twist, making it a perfect choice for those who enjoy a little zest in their meals. It’s incredibly simple to prepare, especially with a slow cooker, allowing you to set it and forget it while the flavors meld together beautifully.

Your taste buds will appreciate the balance of creamy texture and savory chicken, all while being packed with healthy ingredients like beans and vegetables. Whether you’re serving it for a cozy family dinner or a gathering with friends, this chili is sure to impress!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup salsa verde
• 1 cup corn (fresh, frozen, or canned)
• 1 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup heavy cream
• Fresh cilantro for garnish
• Tortilla chips for serving

Instructions

1. In a slow cooker, combine chicken breasts, white beans, salsa verde, corn, chicken broth, cumin, garlic powder, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender.
3. Once the chicken is cooked, shred it using two forks and stir back into the chili. Add heavy cream and mix well.
4. Cook for an additional 15-30 minutes on low until heated through. Adjust seasoning if needed.
5. Serve hot, garnished with fresh cilantro and tortilla chips on top for a nice crunch.

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