This creamy and mildly spicy slow cooker chicken chili is our family’s staple dinner recipe. I make it at least a dozen times over the colder months. It freezes well and leftovers keep for days! There’s no pre-cooking or complicated prep required, so it’s a true “set it and forget it” crockpot meal.
Ingredients
2 (14 ounce) cans petite diced tomatoes (drained)
2 (7 or 8 ounce) cans tomato sauce
2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
2 cups (480ml) chicken broth (I use reduced sodium)
1/2 cup yellow onion, diced
1 large green bell pepper, chopped
1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
1 (14 ounce) can black beans, drained and rinsed
1 jalapeño, minced (remove seeds and ribs)
1 teaspoon salt
2 teaspoons dried oregano or Italian seasoning blend
2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
1 Tablespoon ground cumin
1 Tablespoon minced garlic
4 ounces (1/2 of a block) full-fat or light cream cheese*
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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring!
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