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Creamy Slow Cooker Chicken Chili

Creamy, easy, satisfying chicken chili cooked up in the slow cooker. Make this for a weeknight dinner, tailgate party or your next potluck. This chili goes great with rice, cornbread, saltine crackers or chips. 

Course Dinner
Cuisine American
Keyword Chicken Chili, Creamy chili, easy, Slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 people
Author Jessica Nelson

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 15.5 oz can black beans in chili sauce
  • 1 14.5 oz can petite diced tomatoes
  • 1 15 oz can white hominy, rinsed and drained frozen or canned corn can be substituted
  • 1/2 medium sized onion, diced very small
  • 1 1 oz package of powdered ranch dressing mix
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 6 oz cream cheese

Toppings

  • shredded cheese, sliced jalapeños, chopped fresh cilantro, avacado

Instructions

  1. Spray the stoneware crock with cooking spray. Lay the chicken breasts in the bottom of the crock. Next, layer in the black beans in chili sauce, petite diced tomatoes and drained hominy. Add in the diced onion. 

  2. In a small bowl mix the dried ingredients of ranch dressing mix, chili powder and cumin together. Add this mixture to the crock. 

  3. Stir wet and dried ingredients in the crock together. Add the cream cheese to top of the mixture in the crock.  

  4. Cover with the lid and cook on low for 6-8 hours. 

  5. Remove the chicken from the chili and shred with two forks. Add the chicken back to the pot and stir well. 

  6. Serve hot with toppings of your choice. Cornbread, rice, saltine crackers and tortilla or corn chips all go great with this chili.