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Chicken Chili

This easy Chicken Chili is assembled in minutes and slow cooked to perfection! Throw all the ingredients in the slow cooker and forget about it until dinner time. This chili is loaded with tender shredded chicken, a seasoned broth base, sweet corn and tender beans.
Course Dinner, Main Course, Soup
Cuisine Mexican
Keyword chicken chili
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 215kcal
Author Chelsea Lords


  • 1 can (10 oz. 283g) red enchilada sauce (See Note 1)
  • 1 can (14.5 oz.; 411g) fire-roasted diced tomatoes (or diced tomatoes with green chiles)
  • 1 can (16 oz.; 454g) chili beans (pinto) in mild chili sauce
  • 1 can (15 oz.; 432g) black beans drained and rinsed
  • 1 and 1/2 cups (208g) frozen corn (or 1 can (15 oz; 432g) corn, drained)
  • 1 and 1/2 pounds (750g) boneless skinless chicken breasts or boneless skinless chicken thighs (See Note 2)
  • 1 cup (224g) chicken stock or chicken broth (for a thinner chili, use 2 cups)
  • 1 package (8 oz.; 226g) cream cheese very soft


  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 and 1/2 tablespoons chili powder
  • Toppings: sour cream (lite or fat-free), freshly grated sharp Cheddar cheese, diced ripe avocado, fresh lime, and fresh cilantro


  • CROCKPOT: In a large slow cooker (I use a 6-quart Crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, corn, and uncooked chicken breasts or thighs. (If using chicken breasts, cut each breast into 2-3 large pieces after removing the fat).
  • CROCKPOT CONT.: Pour in the chicken stock and all of the seasonings (cumin, paprika, salt, pepper, and chili powder). Stir well.
  • COOK: Cover and cook on high for 3-5 hours (or until chicken shreds easily) or low for 5-8 hours (again, until chicken will shred easily)
  • SHRED CHICKEN: Remove the chicken from the slow cooker and shred in another bowl, using two forks. Set aside.
  • CREAM CHEESE: Meanwhile, soften the cream cheese (by microwaving for 30-45 seconds) and add to the crockpot. Stir well and cover. Change temperature to high. Let it sit until the chicken is shredded and then using a large whisk, briskly whisk the cream cheese to melt it into the soup.
  • ADD CHICKEN: Add the shredded chicken back into the slow cooker. Stir and then taste for any additional salt/pepper needed. I like to add the juice of a lime here, too!
  • SERVE: Ladle chili into bowls. Serve bowls topped with your favorite toppings. Our favorites are sour cream, freshly grated Cheddar cheese, diced avocado, a few lime wedges, and fresh cilantro as desired. I do think at the least, the cheese is a must-have topping.



Note 1: I've used Rosarita® brand, Old El Paso®, and Great Value® brand enchilada sauce (medium and mild, we prefer medium heat, but use what you like best). Old El Paso is our favorite brand to use in this Chicken Chili.
Note 2: This recipe uses about 2-3 large chicken breasts or about 6-7 thighs. We love thighs in this recipe; the chicken ends up ultra tender!


Calories: 215kcal | Carbohydrates: 17g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 584mg | Potassium: 532mg | Fiber: 2g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 2mg