Every once in a while I stumble upon a recipe on a blog that knocks my socks off and I become so obsessed with it that I make it on repeat until I practically have it memorized. This happened last winter with Pinch of Yum’s Queso Crockpot Chicken Chili. The recipe was so delicious and a big-time hit in our house. I loved it. Ryan loved it. I made it no less than 10 times before the weather warmed up and crock pot cooking took a little hiatus.
As I continued to make the chili, I found myself changing small things about it every time. It all came down to my attempt to make the easiest version of the chili that I could without sacrificing certain aspects of the recipe that made it the chili we loved so much. I didn’t want to lose the creamy, cheesy base or the warm Mexican flavors.
I basically eliminated all of the steps that required me to chop or sauté anything. I whittled their perfect chili recipe down to something I could basically dump into my slow cooker and walk away from and still love. If you have a little extra time I encourage you to try the original version, but if you are looking for a meal that you can throw together before work in the morning or quickly assemble on a busy Saturday, this rendition could not get any easier. And it’s still incredibly tasty! Easy cheese crockpot chicken corn chili will be a hit for any occasion!Print
Easy Cheesy Crockpot Chicken Corn Chili
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 5 minutes
- Yield: 6 bowls 1x
This Easy Cheesy Crockpot Chicken Corn Chili is packed with warm Mexican flavors amid a deliciously creamy base. It doesn’t sit heavy in your stomach but manages to fill you up with comforting, nutritious ingredients.
- 1.5 pounds chicken breasts
- 1 16-ounce jar salsa (I love mild but if you prefer a bit of spice, you can definitely use a spicier salsa!)
- 1 1/2 cups water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 14-ounce can corn, rinsed and drained or 1 3/4 cup frozen corn
- 1 14-ounce can black beans, rinsed and drained
- 4 ounces cream cheese
- 1/2 cup shredded cheese
- cilantro for topping
- Combine chicken, salsa, water, cumin, chili powder and salt in a slow cooker. Let cook on high for 3-4 hours or on low for 6-7 hours.
- Remove the chicken from the slow cooker and shred. Place the chicken back into the crock pot and stir in cream cheese (I recommend adding it in small pieces), corn and black beans. Stir until cream cheese begins to melt and cover. Allow to simmer for 30 minutes until cream cheese melts and everything heats up.
- Stir in shredded cheese and spoon chili into bowls. Top with cilantro and enjoy!
This is an easy recipe to adapt to your personal tastes and preferences. I’ve made it with double the black beans and loved it! I’ve also added diced zucchini and bell peppers to the recipe for some additional nutrition from fresh veggies and thought it was great. You may also adjust the amount of water in the recipe to make the chili soupier or reduce the water to make it a little thicker.
Keywords: chili, crock pot, slow cooker, crock pot chili, slow cooker chili,
So basically we can follow the original recipe but leave out sautéing and it is still really good?
That would work for sure! I personally prefer to remove the peppers completely (rather than just adding them raw to avoid sauteeing), add more chicken and also add all of the salsa at once. It’s a pretty easy recipe to play around with!
Ashley Wax says
do you know if you can make this in a insta pot instead
Yes! I think it would work really well in an InstaPot!
Was coming to ask the same thing! Any tips / cooking times for using an InstantPot instead? Hoping to make this tonight 🙂
Quick update: made this in the InstantPot last night and it was SO GOOD! I cooked the chicken + salsa + spices + chicken broth (instead of water) for 6 minutes on high pressure, natural release, then shredded the chicken and added everything else. This will definitely be on high rotation this winter!
Thank you for sharing!!! I’ll definitely try this next time!
Sarah B says
I didn’t see this before I made it last night in my insta pot, so I did chicken + salsa + spices + water on the meat/soup function, then did quick release and shredded the chicken, then put corn + beans + chicken + cream cheese in for 5 mins high pressure. It turned out good! It’s actually very very similar to skinnytaste’s https://www.skinnytaste.com/crock-pot-chicken-taco-chili-4-pts/ which I make all the time. Maybe that’s why this looked good to me!
I’ve made the original recipe a ton of times too… SO so good! can’t wait to try this simplified version 🙂
I made the original multiple times after you first recommended it. It’s delicious. I can’t wait to try your easier version!
This sounds super good! Could I dump all the ingredients in (minus the shredded cheese and cilantro) and just cook on low for 6 hours? Or would that not work with the cream cheese? Thank you!!!
I can’t wait to try this! I have a feeling this may become a cold weather staple for me this year 🙂 Thanks for sharing!
This looks and sounds really good. Will have to try it out on the weekend. Do you have or know of any good crock pot recipes that call for longer cooking times? During the week I’m gone for 10 hours by the time I leave for work, work and get home.
In case this helps-Someone in my moms group from church suggested I buy timer that plugs into my socket (like the kind that turns Xmas lights off and on), since I don’t have a programmable crockpot. I tried it with the recipe today and it worked great! I set it to start 2-3 hours after I leave for work so it was done by the time I got home. Gonna try with other recipes too.
Sarah @ Sweet Miles says
Yum!! Always love an easy chili recipe, especially one that doesn’t call for Velveeta hahah
mindy fan says
This looks really good! I actually think my boyfriend would love this and the fact that it is simplified !
Kris Price says
I am making this tomorrow night 🙂 Can’t wait!!
Hope you guys love it!!! It really is a fall/winter staple in our house!
JACKPOT! Made it last night before our trick-or-treaters arrived…PERFECTO! Passed along the recipe to my sister and aunt for them to enjoy as well!
Hooray!! Thanks so much for taking the time to report back and let me know!! <3
Rachel @ Never Enough Novels says
I make a similar shredded chicken dish for burrito bowls, but never thought to add salsa! I always used canned diced tomatoes, but salsa would add lots more flavor and a few more veggies. Yum!
I was JUST thinking that I need to break out my crockpot from summer hibernation. This looks great! And I think I have all these ingredients on hand which is a double win! Making it tomorrow 🙂
Any recommended subs for the cream cheese? Hoping to make this dairy free ?
Hi Meghan! You can actually completely omit the cream cheese and it would still be delicious! It just won’t be a creamy chili!
the recipe looks amazing .
I made this for dinner tonight, and it was delicious! My husband loved it too, and he is usually not a fan of chicken in the Crock Pot. I really appreciate how it was easy to put together while my 14-month-old ate breakfast. Thanks for all of the recpies, workouts, and snapshots of your life as a mom; I love reading!
Thank you, Emily!! I am so, so glad you liked it!! <3
Great flavor! To thicken it up I added a can of pumpkin. Worked out GREAT.
That sounds wonderful!!! Did you have to adjust the spices at all?
It had plenty of flavor as is 🙂
I wanted to snap a picture after we made it but there were zero leftovers! And so simple! Thanks for the recipe!
Mmm sounds delish and soul warming
If this yields 6 servings, about how much is it per serving? I am doing weight watchers and I think this would be fairly low points!
Just made this soup, and we loved it!! Our oven is broken, so the Crock-Pot has been our friend lately!
I’ve made this 4xs since I discovered this recipe two weeks ago! Thank you!
Vasu Thorpe says
Do you think I could freeze this? I was thinking I could try to freeze it before adding the cream cheese and cheese and then when I was ready to reheat – warm it up in the crockpot and then add the cream cheese & cheese? Thoughts?? Thank you!
Absolutely!!! I’ve actually frozen the recipe after making a double batch and it reheated well, though I do like the idea of waiting to add the cream cheese/cheese!
Just made it and it was delish!
So glad you liked it!
This looks so yummy! Can’t wait to try this recipe! Here’s a recipe I think you might like: Thai Style Coconut Chicken
Sara Thibodeaux says
Hi, Julie- do you happen to know if this recipe freezes well? Can’t wait to try this next week?
Hi Julie: Since the temperatures are starting to get cool where I live, this recipe was a hit for dinner. It was easy to make and delicious. The house smelled so good when I came home from work! Thanks again for all the great recipes.
Thank you so much for leaving a review, Jema!! So helpful! And I’m so happy you loved this recipe!
We loved it!! I took Julie’s recommendation of adding a zucchini for added nutrients (and texture too), and it turned out super yummy—filling and light at the same time. Definitely will be saving the recipe and making it again soon 🙂
Jacqueline Zapfe says
This is in the slow cooker as I type! Having it alongside your cornbread tonight …. can’t wait!
5 star recipe!
We love this! I’m thinking of making this for some friends that are following a specific nutrition plan. Do you think I could sub Greek yogurt for cream cheese?
Late to the party but this will be a go to recipe! Delish. Used slow cooker setting on InstaPot. Accidentally added the black beans and corn for the entire slow cook (4 hrs on high) and not at the end… but was still fabulous. Thanks for the recipe!!!
Tasty, easy to follow recipe. My family loved it – especially the kids! Thanks for posting!!