This Crockpot Southwest Chicken Chili is creamy, hearty, and full of flavor. An easy dump-and-go slow cooker recipe made with tender shredded chicken, beans, corn, and cream cheese that’s perfect for busy weeknights. Easy comfort food everyone will love!
Crockpot Southwest Chicken Chili
This Crockpot Southwest Chicken Chili is hearty, creamy, and packed with bold Tex-Mex flavor. Tender shredded chicken, black beans, corn, and tomatoes simmer together in a zesty chili broth before being finished with rich cream cheese for the ultimate cozy bowl. It’s the perfect dump-and-go crockpot recipe that makes dinner easy, comforting, and absolutely delicious.
If you love easy crockpot meals, this one deserves a permanent spot on your weeknight rotation. It’s flavorful, filling, and the perfect balance of creamy and zesty. Top it off with your favorite garnishes and enjoy a warm, comforting dinner straight from the slow cooker.
Why You’ll Love This Crockpot Southwest Chicken Chili
- Effortless comfort food - just add everything to the slow cooker and let it do the work.
- Bold Tex-Mex flavor - seasoned with chili powder, cumin, garlic, and onion powder.
- Creamy and hearty - cream cheese melts right into the chili for a velvety texture.
- Family-friendly - mild enough for kids, but easy to spice up with toppings.
- Make-ahead friendly - great for meal prep, leftovers, or freezing for later.
- Budget friendly - chicken breast and simple, frugal pantry ingredients make this meal easy on the wallet.
What to Serve with Southwest Chicken Chili
We love to serve this Crockpot Southwest Chicken Chili over white rice with classic chili toppings like sour cream and shredded cheese. You can also pair it with these ideas:
- Warm cornbread
- Tortilla chips for scooping
- A fresh green salad
- Mexican rice or cilantro lime rice
More Slow Cooker Chicken Recipes You'll Love
- Crockpot Chicken Cordon Bleu - Tender chicken breasts layered with ham and Swiss cheese, then slow cooked in a creamy sauce for a cozy, comforting dinner classic.
- Crockpot Pineapple Chicken - Sweet, tangy, and savory all at once, this Crockpot Pineapple Chicken is an easy slow cooker meal packed with tropical flavor.
- Slow Cooker Chicken Tortilla Soup - Zesty, hearty soup loaded with chicken, beans, corn, and Tex-Mex spices, topped with crispy tortilla strips and fresh toppings.
- Crockpot Chicken Marsala - Juicy chicken simmered in a rich mushroom and Marsala wine sauce, all made effortless in the slow cooker. Elegant and delicious!
- Crockpot Chicken Noodle Soup - Classic comfort food made easy in the slow cooker. This hearty chicken noodle soup is perfect for sick days or chilly evenings.
Crockpot Southwest Chicken Chili Video
Crockpot Southwest Chicken Chili
Ingredients
- 1½ pounds boneless skinless chicken breast
- 1 large onion chopped
- 1 can (10 ounces) diced tomatoes and green chiles UNdrained
- 1 can (15 ounces) can whole kernel corn drained
- 1 can (15 ounces) can black beans drained and rinsed
- 1 cup water (or chicken broth)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 package (8 ounces) cream cheese cubed
- Salt to taste
- Fresh cilantro for serving
- Additional toppings such as sour cream, chopped onions, or sliced avocado for serving
Instructions
- Place chicken in the bottom of the slow cooker.
- Add black beans, corn, water, and spices. Stir to combine.
- Place cream cheese on top of mixture in the slow cooker.
- Cover and cook on Low for 6-8 hours.
- Before serving, remove chicken. Shred with a fork, then return to the slow cooker. Stir to combine chicken and cream cheese into the chili mixture.
- Add salt to taste.
- Serve warm with freshly chopped cilantro and additional toppings such as sour cream, shredded cheese, or chopped onions.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in individual servings in the microwave.
- Freezer Directions: Cool completely and freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. Alternately, add all ingredients to a freezer container before cooking. Freeze for up to 3 months. Thaw overnight in the refrigerator, then cook according to recipe instructions.
Nutrition
UPDATE INFO: This recipe was originally published in October 2015. It was updated with new pictures, tips, and video and republished in September 2025.
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
Leave a Reply