Slow Cooker Creamy Chicken Chili
If there’s one thing I’ve learned about feeding my family, it’s that the promise of a “set it and forget it” meal is basically a siren song for my sanity. And this Slow Cooker Creamy Chicken Chili? It’s not just a song; it’s a full-on rock anthem. We’re talking tender chicken, a rich, creamy broth that’s more hug than food, and just enough spice to make you feel alive without needing a fire extinguisher. You should try it because, let’s be real, you’ve got approximately 3.7 minutes of free time each day, and this recipe respects that. Plus, it makes your house smell amazing, which is a neat trick when you haven’t vacuumed in a week.
The first time I made this Slow Cooker Creamy Chicken Chili, it was a Tuesday – which, for the record, is the official day of the week for culinary chaos in our house. My husband, bless his enthusiastic heart, decided he would “help” by adding the spices. What followed was a brief but passionate debate about whether a tablespoon of chili powder looks suspiciously like a teaspoon, and why the lid of the slow cooker was suddenly coated in a fine, red dust. The kids, naturally, thought it was snowing in the kitchen and immediately began throwing imaginary snowballs. We ended up with a slightly spicier chili than intended, a countertop that looked like a crime scene, and a husband who now measures everything twice under my watchful eye. But hey, it still tasted phenomenal, which proves that even when your kitchen is a disaster zone, you can still pull off a win.
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Why You’ll Love This Slow Cooker Creamy Chicken Chili
* It’s basically a spa day for your slow cooker. Dump, stir, walk away. Your kitchen will thank you, and so will your couch.
* Creamy. Enough said. If you’re not a fan of creamy chili, you’re officially missing out on life’s simplest pleasures.
* Feeds a small army, or just you for several days of glorious leftovers. Because who wants to cook every night? Not me, that’s who.
* It’s proof that comfort food doesn’t have to be complicated. No fancy chef skills required, just a pulse and a slow cooker.
* Your kids *might* eat it without complaining. And if they don’t, more for you! Consider it a win-win.
Time-Saving Hacks
– Don’t bother browning the chicken. Seriously, just toss it in. Life is short, and your slow cooker is magic enough to handle it.
– Pre-chopped onions and garlic from the grocery store freezer section? You’re not lazy; you’re efficient. Also, no onion tears, which is a bonus.
– Serve directly from the slow cooker pot. Bowls are for fancy people. Also, fewer dishes means more Netflix time.
– Use a slow cooker liner. It feels like cheating, but it’s a dish-avoiding superpower. Don’t knock it ’til you’ve tried it.
Serving Ideas
– Pile on the toppings like your life depends on it: a mountain of shredded cheddar, a dollop of sour cream (the full-fat kind, obviously), and maybe some sliced green onions if you’re feeling particularly Martha Stewart-ish.
– Serve it with warm cornbread that you definitely bought from a box mix. No judgment here, friends.
– For a truly decadent experience, pair it with a crisp white wine. Or, if the kids drove you absolutely bonkers, a very large glass of red. You deserve it.
– Just grab a spoon and eat it straight from the pot. It’s chili, not a five-course meal. Keep it simple, keep it delicious.
What to Serve It With
Warm cornbread (store-bought is my secret weapon), a generous sprinkle of crispy tortilla strips, a dollop of fresh avocado or guacamole, and maybe a side of sparkling cider if you’re celebrating a successful Tuesday.
Tips & Mistakes
Don’t peek too often! Every time you lift that lid, you’re adding precious minutes to the cook time. Be patient, young Padawan. If it looks too thick near the end, a splash of chicken broth or even a bit of milk will loosen it up. If it’s too thin, well, embrace the soup-like quality or thicken it with a cornstarch slurry (which I only do if I’m trying to impress someone). And if you forget an ingredient? Just call it “deconstructed” or “minimalist.” No one will know the difference, I promise.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
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Slow Cooker Creamy Chicken Chili
Ingredients
Main Ingredients
- 1.25 lb boneless chicken breast cut into bite-sized pieces
- 1 can black beans drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup corn frozen or canned
- 1.5 cup chicken broth low sodium
- 1 cup cream cheese softened
- 1 tbsp olive oil "not null"
- 2 tbsp chili powder adjust to taste
- 1 tbsp cumin "not null"
- 2 cloves garlic minced
- 1 small onion chopped
Instructions
Preparation Steps
- Heat olive oil in a skillet and sauté onion and garlic until softened.
- In a slow cooker, combine chicken, black beans, tomatoes, corn, chicken broth, and sautéed onions and garlic.
- Add chili powder and cumin. Stir well to combine.
- Cover and cook on low for 4 hours.
- Stir in the softened cream cheese until melted and smooth before serving.