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Creamy Slow-Cooked Chicken Chili
This cozy and comforting chili is packed with tender chicken and rich, creamy flavors that make every bite satisfying. Perfect for a chilly day, it’s easy to prepare and slow-cooks to perfection while you relax.
◷4 hr 45 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Combine Ingredients in Slow Cooker
Start by adding the chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, and all the spices—including chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt—into a 6-quart slow cooker. Give everything a gentle stir to mix it all together. Cover and let it cook on low for about 4 to 6 hours, until the chicken is tender and easy to shred.
2
Shred and Mix Chicken
Once the chicken is cooked through, take it out and shred it with two forks. Toss the shredded chicken back into the slow cooker, then stir in the pepper jack and Monterey jack cheeses along with the chopped bell pepper. Put the lid back on and cook for another 30 to 45 minutes, or until the peppers soften and the cheese melts into the chili.
3
Season and Serve
Before serving, taste the chili and adjust the seasoning with a bit more salt, black pepper, or chili powder if you think it needs it. Don’t forget to fish out the bay leaves. Serve it up warm, and if you like, add a dollop of sour cream and some extra cheese on top for a creamy finish.
Why You’ll Love This Recipe
This dish is rich and comforting, with tender chicken and a creamy texture that feels indulgent without being heavy. It’s perfect for busy days since it cooks slowly and develops deep, satisfying flavors. Plus, it’s a great way to enjoy a cozy meal with minimal effort.
Serving Suggestions
Serve with warm cornbread or over a bed of fluffy rice to soak up the creamy sauce. A dollop of sour cream and a sprinkle of fresh cilantro add freshness and a nice contrast. For a lighter option, try it with a side salad or steamed vegetables.
Storage Tips
Let the chili cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. You can also freeze leftovers in portions for up to 3 months—just thaw overnight in the fridge before reheating gently on the stove.
