   Slow Cooker Chicken Chili Â
This easy Chicken Chili is a dump-and-go crockpot favorite — tender shredded chicken, colorful veggies, and three types of beans simmered in a zesty, creamy broth. It’s perfect for busy nights, game day, or meal prep magic.
Prep Time:Â 10 minutes
Cook Time: 4–6 hours (LOW) or 2–3 hours (HIGH)
Total Time:Â ~6 hours
Servings: 6–8
Calories per Serving:Â ~350 kcal
Ingredients
-  2–3 boneless, skinless chicken breasts
- Â 1 small onion, chopped
- Â 1 can (15 oz) corn, drained
- Â 1 can black beans, drained & rinsed
- Â 1 can pinto beans, drained & rinsed
- Â 1 can kidney or white beans, drained & rinsed
- 1 can (14.5 oz) diced tomatoes
- Â 1 can (10 oz) Rotel (diced tomatoes w/ green chilies)
- Â 1 packet taco seasoning
- Â 1 tsp garlic powder
- 4 oz cream cheese (cubed, optional for creamy version)
- Â Optional: 1/2 cup chicken broth for thinner consistency
Instructions
Layer in the Slow Cooker:
Place chicken in the bottom. Top with beans, corn, onion, tomatoes, Rotel, and seasonings. Add cream cheese cubes on top (if using). DO NOT STIR.
Cook:
Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours, until chicken is fully cooked and tender.
Shred the Chicken:
Remove chicken, shred with forks, and return to the pot. Stir everything together until creamy and well combined.
Adjust & Serve:
Add a splash of broth if it’s too thick. Taste and adjust seasoning. Serve hot with toppings!
Why You’ll Love This Recipe
 Super simple dump-and-go slow cooker meal
 Packed with protein, fiber, and flavor
 Customize it spicy, creamy, or smoky
 Freezer- and meal prep–friendly for busy weeks!
Helpful Tips
- Want it creamier? Stir in more cream cheese or sour cream before serving.
- Add chopped bell peppers or jalapeños for extra veggies or heat.
- Great toppings: shredded cheese, avocado, cilantro, tortilla chips, lime!
- Use rotisserie chicken for a 30-minute stovetop version!
ENJOY
