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–+ servings
creamy chicken chili recipe

Crockpot Creamy Chicken Chili

Amanda Cooks & Styles
Creamy and delicious chicken chili made with kidney beans, diced tomatoes and corn in a creamy chili sauce.
5 from 27 votes
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 1 lb. Chicken Thighs or Breasts
  • 1 15 oz. Can Kidney Beans
  • 1 15 oz. Can Diced Tomatoes
  • 1 8 oz. Can Tomato Sauce
  • 1 Small Onion finely chopped
  • 2 Garlic Cloves minced
  • ½ cup Cream Cheese softened
  • ¼ cup sour cream
  • 1 cup Frozen Corn
  • 1 ½ tablespoon Chili Powder
  • ¼ teaspoon Cayenne
  • ½ teaspoon Oregano
  • ½ teaspoon Salt
  • ½ teaspoon Cumin

Instructions
 

  • Add all ingredients to your slow cooker except for the chicken and give it a nice stir to fully combine. Add chicken and cover with some of the sauce/bean mixture.
  • Cook on low for 7-8 hours or on high for 4 hours.
  • When ready, chicken will be very tender. Shred chicken with a fork and mix to combine.
  • Serve chili with shredded cheese, chopped green onion and sour cream.

Notes

**Store leftover chili completely cooled in an airtight container in the fridge for up to 2-3 days.
Keyword crockpot creamy chicken chili, slow cooker chicken chili
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