Crockpot Southwest Chicken Chili

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!

Course Main Dish

Cuisine American

Keyword Crockpot Southwest Chicken Chili

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 324kcal

Author Michelle

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.

Video

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