crockpot chicken chili

<p>Queso Chicken Chili! Creamy, spicy, and so easy. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese. Super easy dinner!</p>

Queso Chicken Chili with Roasted Corn and Jalapeño

chicken breasts

salsa, divided

water

cumin

chili powder

salt

bell peppers, minced

corn,

jalapeño pepper, minced (without ribs and seeds)

can black beans, rinsed and drained

light cream cheese

Pepper Jack cheese

cilantro

blue corn tortilla chips

Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the bowl of a slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, or low for 6-7 hours (or in the Instant Pot for 20 minutes on high pressure). 

Place the chicken, water, salsa, and spices in the Instant Pot.

Queso Chicken Chili Instant Pot Step 1

Preheat oven to 450. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and&#8230; well, roasty-looking.

Preheat oven to 450. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and… well, roasty-looking.

Queso Chicken Chili Instant Pot Step 2

When the chicken is done, shred the meat directly in the pot using two forks. Add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.

Queso Chicken Chili Instant Pot Step 3

Spoon chicken chili into a bowl, top with avocado, scoop everything up with tortilla chips. REPEAT!

Spoon chicken chili into a bowl, top with avocado, scoop everything up with tortilla chips.

Queso Chicken Chili Instant Pot Step 4

There are no words - this looks absolutely fantastic!

Making this right now, the house smells Amazing! Can’t wait to dig in!

made this tonight and it was so delicious! the only minor issue was i got fresh jalapeno juice in my eye! oops :)

Tex-Mex is my favorite food group! Can't wait to inhale this one :)

Just made this and it's simmering away now in the crockpot, making my apartment smell divine! Can't wait for dinner! In the meantime though, I wondered if you had any good suggestions for what to serve it with? Rice maybe? A green salad if I could get myself together to go buy salad stuff...but any other suggestions? Thanks!

This is my first recipe from your site and we love it. Love. It.

I made it on the stove (slow cooker occupied by turkey stock) and I used a little Texas trick for chili in general and stirred in about a tablespoon of corn meal and toasted a couple of corn tortillas, tore them up and added them. This just thickens everything up a bit and I like the way it reinforces the corn flavor.

I've been browsing through and I am so happy I found you. I do not blog but I am enjoying the posts on how you run your site. 

Thank you so much

Easy Slow Cooker Chicken Chili (Dump and Go)

½ pounds boneless, skinless chicken breasts

tomato sauce

kidney beans, drained and rinsed ((or chili, black, or pinto beans))

15-oz jar chunky salsa, divided

garlic

Easy Guacamole

Fresh Tomato Salsa

lime cilantro

Divide the jar of salsa in half.

Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a 6-quart slow cooker, stirring to combine. Refrigerate the remaining salsa to add at the end.

Cover and cook on high for 4-6 hours, or low for 6-8, or until the chicken is cooked through. Do not uncover during this time.

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the slow cooker.

Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.

Slow Cooker Instructions

Place the chicken, beans, cumin, garlic and salt in a 6-quart pressure cooker, stirring to combine.

Pour over the salsa and the tomato sauce. Do not stir.

Cover and cook on high pressure for 20 minutes, then allow to naturally release.

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pressure cooker.

Instant Pot Instructions:

Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a large pot or Dutch oven, stirring to combine. Refrigerate the remaining salsa to add at the end.

Over, bring to a boil, then reduce to a simmer. Cook, covered, for 40-55 minutes, or until the chicken is cooked through.

Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pot.

Stovetop Instructions

Just dump all the ingredients for this white chicken chili in the crock pot, and hours later, you&#39;ll have the best white chicken chili ever!

Slow Cooker White Chicken Chili

Omaha Steaks chicken breasts (frozen)

chicken stock

salsa verde

lime juice

chicken bouillon cubes

garlic powder

red pepper

cannellini beans (drained)

onion

flour

Cilantro

Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cook and cook on low for 6-8 hours (or on high with 3-4 hours).

About 40 minutes before chicken is complete, shred chicken with two forks in liquid.

Pour in beans and onions, and continue to cook for the remaining 40 minutes.

If using, carefully whisk in flour and allow sauce to thicken.

Garnish with cilantro and serve. This is perfect with homemade cornbread.

My award-winning, creamy buffalo chicken chili is everything you love about wings served up in a cozy bowl. Made with white beans, tender shredded chicken, and just the right amount of heat, it comes together easily on the stovetop or in the slow cooker and has helped my readers win chili cook-offs!

Buffalo Chicken Chili (Slow Cooker or Stovetop!)

½ pounds boneless skinless chicken breasts, or thighs

onion powder

smoked paprika

cayenne pepper sauce,

oz cream cheese (about 6 tablespoons)

Add the chicken, white beans, garlic powder, smoked paprika, onion powder, salt, chicken stock and cayenne pepper sauce to a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4-5 hours or low for 6-8, or until the chicken is cooked through and shreds easily. 

Uncover, remove the chicken, and shred with two forks or dice into chunks. Using an immersion blender, blend the bean mixture for about 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine. Note: blending for just a few seconds will add a creaminess to the chili, while leaving the texture of most of the beans.

Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until smooth. Add the shredded or diced chicken back to the slow cooker, along with the cream cheese-bean mixture, stirring to combine. Taste and add additional salt or hot sauce if desired. If it&#39;s not spicy enough, this is your chance! Add 1 tablespoon of hot sauce at a time until your desired spice level is reached. Serve with any toppings you like. 

Add the chicken, white beans, garlic powder, smoked paprika, onion powder, salt, chicken stock and cayenne pepper sauce to a large Dutch oven.

Cover, bring to a boil, then reduce to simmer. Cook on medium-low heat at a high simmer, covered, for 40-60 minutes, until the chicken is tender and easily shreds with a fork, stirring occasionally.

Follow remaining slow cooker steps 2-3.

This is the perfect low-effort weekend meal. Definitely a keeper! 

So easy &amp; so delicious!  Used a mix of great northern &amp; navy beans.  Added a small can of diced green chilies.  Didn’t purée the beans.  Added the cream cheese directly into the finished chili.  It melted right in.  Love the vibrant drizzle of hot sauce paired with crisp green onions on top!  Many thanks for a great recipe where you eagerly look forward to leftovers!

Do I need to cook the ground turkey before placing it in the crock pot if I want to try the "no bean" version?

Okay so if you're reading these comments for tips I'm here to help. I followed the instructions for this recipe exactly with the exception of not blending (I prefer a chunky texture) and using Frank's buffalo instead of original.

If you love the bland flavor of boiled beans, don't change a thing. If you enjoy flavourful food, here's how I fixed it:

Added 1 extra cup of chicken stock
Added 3oz more cream cheese
Quadruple the spices (seriously otherwise you can't even taste them)
I used 2/3 of an entire bottle of buffalo sauce
Definitely add the green onions and blue cheese as topping, it was great.

I know some people genuinely enjoy bland food but I hope this helps you other flavor junkies! Good base recipe.

I won a neighborhood chili contest with this recipe! Couldn’t have been easier, too. Will definitely be making this again!

Another amazing recipe. I used shredded jackfruit instead of chicken to make it vegetarian friendly. (you could easily make it vegan by using vegan cream cheese). It was easy to make and was delicious. I added the max amount of Franks hot sauce and I found I wanted a bit more spice before serving. I didn't have the blue cheese, but added the green onions and they added a fantastic crunch. This is a fantastic family friendly recipe where you can add more zing at the end. Thank you Robyn!

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Top 4 crockpot chicken chili recipes from across the web

The most viewed crockpot chicken chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Queso Chicken Chili with Roasted Co...

Easy Slow Cooker Chicken Chili (Dum...

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The most viewed crockpot chicken chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine