Save to Pinterest A comforting, hearty chili featuring tender chicken, creamy white beans, earthy black beans, and a medley of southwestern spices, all slow-cooked to perfection.
I first made this chili for a chilly weekend dinner and was amazed at how the flavors melded together after several hours in the slow cooker. The combination of creamy finish and gentle heat has made it a favorite comfort food in my house.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 ½ lbs (680 g)
- White beans: 1 (15 oz / 425 g) can, drained and rinsed (e.g., cannellini or Great Northern)
- Black beans: 1 (15 oz / 425 g) can, drained and rinsed
- Yellow onion: 1 medium, diced
- Jalapeño: 1 medium, seeded and chopped (optional, for heat)
- Red bell pepper: 1, diced
- Garlic: 3 cloves, minced
- Chicken broth: 3 cups (720 ml), low-sodium
- Diced green chilies: 1 (4 oz / 113 g) can
- Ground cumin: 1 ½ tsp
- Ground coriander: 1 tsp
- Dried oregano: 1 tsp
- Smoked paprika: ½ tsp
- Chili powder: ½ tsp
- Salt: 1 tsp (or to taste)
- Black pepper: ½ tsp
- Cream cheese: 4 oz (115 g), cubed and softened
- Heavy cream or half-and-half: ½ cup (120 ml)
- Chopped fresh cilantro: optional, for garnish
- Sliced green onions: optional, for garnish
- Shredded Monterey Jack or cheddar cheese: optional, for garnish
- Lime wedges: optional, for garnish
Instructions
- Layer chicken:
- Place chicken breasts or thighs in the bottom of the slow cooker.
- Add beans, vegetables, and spices:
- Add white beans, black beans, onion, jalapeño, bell pepper, garlic, chicken broth, green chilies, cumin, coriander, oregano, smoked paprika, chili powder, salt, and black pepper. Stir gently to combine.
- Slow cook:
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the chicken is very tender.
- Shred chicken:
- Remove chicken from the slow cooker, shred with two forks, and return to the pot.
- Make it creamy:
- Stir in cream cheese and heavy cream until melted and the chili is creamy. Taste and adjust seasoning if needed.
- Garnish and serve:
- Serve hot, garnished with cilantro, green onions, cheese, and lime wedges as desired.
Save to Pinterest This has become my go-to recipe for family gatherings. Everyone loves customizing their bowls with different toppings and there are rarely leftovers.
Required Tools
Slow cooker, cutting board and knife, measuring cups and spoons, large spoon, forks for shredding chicken
Allergen Information
Contains dairy (cream cheese, heavy cream, optional cheese or yogurt). Gluten-free if using certified gluten-free chicken broth. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 380; Total Fat 14 g; Carbohydrates 29 g; Protein 33 g
Save to Pinterest Enjoy a warm bowl of chili with your favorite garnishes. Leftovers taste even better the next day!
Common Recipe Questions
- → How long should I cook the chili in a slow cooker?
Cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender and flavors are well blended.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and stay moist during the slow cooking process.
- → What can I add for extra heat?
Leaving jalapeño seeds or adding a pinch of cayenne pepper will increase the spiciness.
- → Is this dish gluten-free?
Yes, when prepared with certified gluten-free chicken broth, it is suitable for gluten-free diets.
- → How can I make the chili creamier?
Stir in cream cheese and heavy cream at the end of cooking for a smooth, creamy texture.
- → Can leftovers be frozen?
Yes, this chili freezes well for up to 2 months when stored properly in airtight containers.