A creamy and comforting chili is perfect for busy days when you want a warm, flavorful meal with minimal effort. Packed with tender chicken and a blend of spices, it’s a delicious slow cooker favorite everyone will love.
Prep Time15 min
Cook Time4 hr 30 min
Total Time4 hr 45 min
Difficulty
Hard
Simple Cooking Tips
Use boneless, skinless chicken thighs for extra juiciness.
Rinse canned beans to reduce sodium and improve flavor.
Add fresh lime juice at the end for a bright, fresh touch.
Ingredients
0/20
Why You'll Want This Again
This chili is creamy and comforting without being heavy. It’s packed with tender chicken, beans, and just the right amount of spice. Using the slow cooker makes it easy to prepare and lets the flavors blend beautifully.
Step 1
Ad the chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, and all the spices—including chili powder, cumin, oregano, molasses, paprika, onion and garlic powder, black pepper, bay leaves, and salt—into your 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 really tender and falling apart.
Step 2
Once the chicken is cooked, take it out and shred it using two forks. Toss the shredded chicken back into the slow cooker, then stir in the pepper jack cheese, Monterey jack cheese, and chopped bell pepper. Put the lid back on and cook for another 30 to 45 minutes, or until the bell pepper softens and the cheese melts smoothly into the chili.
Step 3
Before serving, taste the chili and tweak the seasoning with more salt, black pepper, or chili powder if you’d like. Don’t forget to fish out the bay leaves. Serve it up warm, and if you want, add a dollop of sour cream and a little extra cheese on top for a nice finishing touch.
199
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Options To Try
Serve this chili with warm tortilla chips, shredded cheese, and a dollop of sour cream or Greek yogurt. Fresh cilantro and sliced avocado also make great toppings to add creaminess and color.
Refrigeration Tips
Store leftovers in an airtight container in the fridge for up to 4 days. This chili also freezes well—portion it out and freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and may add more flavor and tenderness.
How can I make this recipe spicier?
Add extra chili powder, jalapeños, or a dash of hot sauce to increase the heat.
Can I prepare this recipe in an Instant Pot instead of a slow cooker?
Yes, use the pressure cook setting for about 20 minutes, then shred the chicken and add cheese and peppers as directed.
What can I substitute for the pepper jack and Monterey Jack cheese?
Mild cheddar or mozzarella can be used if you prefer a different cheese flavor.
Is it possible to freeze the chili for later?
Yes, it freezes well. Cool completely, store in airtight containers, and reheat thoroughly before serving.
Can I omit the molasses if I don’t have any?
Yes, you can skip it or replace it with a small amount of brown sugar or honey for sweetness.
How do I know when the chicken is cooked enough to shred?
The chicken should be very tender and easily pulled apart with forks, usually after 4 to 6 hours on low.
Can I add other vegetables to this chili?
Yes, diced bell peppers, corn, or zucchini can be added during the last cooking stage for extra texture.
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