I needed a tasty chili the other day to satisfy a craving. This slow cooker Cheesy Chicken Chili hit the spot and I couldn’t be happier. Thick, cheese-filled, and deliciously shredded chicken, I seriously need another bowl.
If you’re here for the chili and want more more more (dude, seriously, we’re just getting started–what’s up with you?!) check out our easy chili recipes, too! There’s so much comfort food there, you’re going to feel all sorts of snuggly.
But back to this amazing cheese-and-chicken chili. Just look at all that amazing cheese sauce.
Seriously, this chicken chili cooked in the crock pot is so easy, on that merit alone I love this recipe. But then you add-in that it makes the house smell amazing–and it tastes so mouthwateringly good?
Well, let’s just say that this recipe is a definite chili-cookoff winner in our house. Be sure to check out these 20+ Comforting Chili Recipes.
How to Make Cheesy Chicken Chili in the Slow Cooker
Place the chicken breast into your slow cooker. Now, if you wanted, you could use rotisserie chicken, but I’d almost save that for a night when you want to reduce the cooking time to about 20 minutes…just sayin’.
Add the corn, tomatoes with green chiles, and kidney beans. If you want to replace your kidney beans with white beans or black beans, I won’t tell anyone.
Season the ranch and chili seasonings. Stir to combine, making sure that the seasoning gets on all the chicken and everything.
Top with the cream cheese.
Cook covered on low for 4-6 hours or plan on cooking on high for 2 hours.
Once the chicken is cooked through, reduce heat, remove it from the chicken broth in the slow cooker and shred. A trick for shredding the chicken is to hit it with your hand mixer–makes shredding suuuuper fast!
Pop the cooked chicken back into the slow cooker and add the milk.
Stir to combine and turn the slow cooker up to high.
Cook for about 10 to 20 minutes until the milk is warmed.
Serve with sour cream and tortilla chips!
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Cheesy Chicken Chili Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making Cheesy Chicken Chili Recipe at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Vegetable Side: Bacon Broccoli Salad
Starch Side: Pumpkin Seed Bread
Refreshing Drink: Pumpkin Punch
Don’t forget Dessert: Reece’s Peanut Butter Cup Puppy Chow
Best Chili Recipes:
Once you make this Cheesy Chicken Chili Recipe, you’ll be craving more chili almost immediately. I mean, you’ll seriously be licking the bowl, rubbing your belly and trying to come up with more ways to cook your new favorite meal. Good news for you, I have some of the best recipes right here.
More Cheesy Recipes:
Oh, you were just here for the cheese? Well, good news for you! Here’s the best cheese-filled recipes you’ll find anywhere. So, hold your horses and get ready for a cheese-filled time.
How Long Does Chili Last?
At the end of the day, frankly, slow cooker cheesy chicken chili doesn’t last long in my house. I can barely get it made before boys are lining up with bowls to get a bite.
Seriously, if I catch one more kiddo with a chip in one hand and the lid to my slow cooker in the other, trying to sneak a taste, I am going to glue that lid on! LOL!
But, if you’re making this awesome crock pot chicken chili and you think you can keep the kids out of it, you can keep it going in the slow cooker for a whole day, while you snack on it.
Then, when you’re done having bites, you just wrap it up in an airtight container and pop it in the fridge.
You can expect your chicken chili to last up to 5 days in the refrigerator, just as long as you keep it in that airtight container.
I’ve been known to reheat it up a few times in the microwave before calling it quits.
Can You Freeze Chicken Chili?
YES! If you can keep those kiddos out of your slow cooker and fend them off while you’re putting it in the airtight container, you can put it in the freezer.
I don’t recommend freezing it repeatedly, so if you pull it out and defrost, then you just need to plan on eating it.
But, if you’re a smart cookie, you can split your cheesy chicken chili into multiple single-serve bowls and then freeze it. Smart cookie, indeed.
- 2 boneless, skinless chicken breasts
- 1 packet ranch seasoning
- 1 packet chili seasoning
- 1 15.25 ounce can corn, undrained
- 1 10-ounce can diced tomatoes with chilies, undrained
- 1 15.5-ounce can kidney beans, drained and rinsed
- 1 8-ounce package cream cheese
- 1 cup milk
- Place the chicken breast into your slow cooker.
- Add the corn, tomatoes with chilies, and kidney beans.
- Season the ranch and chili seasonings. Stir to combine, making sure that the seasoning gets on all the chicken and everything.
- Top with the cream cheese.
- Cook covered on low for 4-6 hours high for 2 hours.
- Once the chicken is cooked through, remove it from the slow cooker and shred.
- Pop the chicken back into the slow cooker and add the milk.
- Stir to combine and turn the slow cooker up to high.
- Cook for about 10 minutes until the milk is warmed.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 731Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 139mgSodium: 2020mgCarbohydrates: 64gFiber: 12gSugar: 13gProtein: 48g