Slow Cooker Chicken and Corn Chili
Get ready to cozy up with this hearty and flavorful Slow Cooker Chicken and Corn Chili! Packed with tender shredded chicken, a medley of black and kidney beans, sweet bursts of frozen corn, and a creamy finish from melted cream cheese, this chili is the perfect blend of comfort and bold, zesty flavors. With just 15 minutes of prep, the slow cooker does all the work, simmering aromatic spices like chili powder, cumin, and paprika to perfection. Ideal for busy weeknights or relaxed weekends, this protein-packed dish is a satisfying crowd-pleaser. Serve it steaming hot with chopped cilantro and a side of crusty bread or tortilla chips for an easy, wholesome meal that's guaranteed to warm you up.
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Recipe Information
Ingredients
- 2 large Chicken breasts
- 14.5 oz Canned diced tomatoes
- 15 oz Canned black beans
- 15 oz Canned kidney beans
- 1 cup Frozen corn
- 1 cup Chicken broth
- 3 cloves Minced garlic
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Ground paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Onion
- 4 oz Cream cheese
- 2 tbsp Cilantro (optional for garnish)
Instructions
Dice the onion and mince the garlic cloves.
Drain and rinse the black beans and kidney beans.
Place the chicken breasts in the slow cooker and season with half the chili powder, cumin, paprika, salt, and black pepper.
Add the diced onions, minced garlic, canned diced tomatoes (including the juice), black beans, kidney beans, frozen corn, and chicken broth to the slow cooker.
Sprinkle the remaining chili powder, cumin, paprika, salt, and black pepper over the mixture.
Stir gently to combine, ensuring the chicken breasts are fully submerged in the liquid.
Cover the slow cooker with its lid and cook on low heat for 6 hours or on high heat for 3-4 hours.
After the cooking time is complete, use two forks to shred the chicken breasts directly in the slow cooker.
Stir in the cream cheese until it melts and is fully incorporated into the chili.
Taste and adjust seasonings if necessary. Add more salt or spices for extra flavor.
Serve the chili hot in bowls, garnished with chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 452 mg | 150% | |
| Sodium | 7066 mg | 307% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 91.5 g | 327% | |
| Total Sugars | 32.0 g | ||
| Protein | 214.1 g | 428% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 5539 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
