Description
This No-Bean Crockpot Chicken Chili is rich, creamy, and deeply comforting, made with tender slow cooked chicken, salsa verde, green chilies, and warm spices. It delivers classic chili flavor without beans, making it lighter while still hearty and satisfying. The slow cooker does all the work, allowing the ingredients to blend into a smooth, flavorful chili that is perfect for easy dinners, meal prep, or casual gatherings.
Ingredients
Boneless skinless chicken breasts or chicken thighs, about two pounds
Yellow onion, finely chopped
Creamed corn, canned
Chopped green chilies
Salsa verde
Fresh garlic, minced
Ground cumin
Chili powder
Fresh cilantro, chopped
Chicken broth
Fresh lime juice
Salt
Black pepper
Heavy cream or creamy coconut milk, optional
Cream cheese, optional
Instructions
1. Place the chicken in the bottom of the slow cooker in an even layer
2. Scatter the chopped onion evenly over the chicken
3. Add the creamed corn, green chilies, and salsa verde over the top
4. Sprinkle in the garlic, cumin, chili powder, and fresh cilantro
5. Pour in the chicken broth and fresh lime juice
6. Cover the slow cooker and let everything cook gently until the chicken is very tender
7. Remove the chicken and shred it until bite sized and soft
8. Season the chili base with salt and black pepper to taste
9. Return the shredded chicken to the slow cooker and stir well
10. Keep warm until ready to serve and add cream or cream cheese if desired
Notes
This chili naturally thickens as it rests, so avoid adding extra liquid too early.
For a creamy finish, stir in heavy cream shortly before serving or use creamy coconut milk for a dairy free option.
Cream cheese can be added near the end of cooking for extra richness.
The flavor continues to improve after cooling and reheating.
- Prep Time: fifteen minutes
- Cook Time: six hours
- Category: main dish
- Method: slow cooking
- Cuisine: american