Chicken casserole slow cooker

Table of Contents

Easy Slow Cooker Chicken Casserole – No chopping, no frying, bung all the ingredients in the slow cooker and leave it to do it’s thing. This is literally the easiest casserole recipe you’ll ever make!

It’s definitely slow cooker season again! I’ve dug mine out from the back of the cupboard and to be honest it’ll probably now live on my counter for the next few months.

If you’ve not yet tried using a slow cooker then here’s why I love them so much.

Benefits of Slow Cookers:

1. They’re cheap to buy and to run. As with anything you can buy cheap and more expensive brands. Mine was £15 from a supermarket and has lasted me years now. Great value!

You can also get more expensive ones that have timers, great if you’re out all day and need to turn it off before you get home.

2. Slow Cookers are brilliant for busy families. You can throw all the ingredients into it in the morning, head out to work and school and come home to a delicious meal. So easy and no fuss!

3. Slow Cookers are a great way of cooking cheaper cuts of meat, especially budget cuts of beef and lamb; meaning you can eat the tastiest dishes for a lot less money.

Speak to your butcher about cheaper cuts of meat as they often have more variety than the supermarket.

4. Slow Cooking can be a really healthy way of cooking your favourite meals. Because you are not frying the ingredients you don’t need to add any oil or butter if you don’t want to.

Some slow cooker recipes require you to pre-fry the meat but I like to make my recipes as quick and easy as possible, especially if you are preparing it in the morning. So this is a no-fry recipe but if you want to pre-fry the chicken you can.

In addition, this is also a no-chop recipe!

I use cheat’s ingredients such a frozen onions and baby carrots which means no peeling or chopping at all.

It’ll take just 3 minutes to quickly wash the vegetables and chuck all the ingredients into the slow cooker. I prefer to add the mushrooms later, as they tend to cook quicker than the other veggies but it’s fine to add them at the beginning if you want to.

You can choose to cook the casserole on high or low. Once it’s ready cook up some steamed veggies like broccoli or kale for a delicious and comforting family meal!

Recipe Substitutions:

Chicken – I used chicken thighs in this recipe as I think they are the tastiest cut to add to a casserole. But it’s totally fine to just chicken breast too.

Chicken breasts are more likely to start to fall apart when slow cooked so you might want to add them whole rather than diced to prevent this.

Veggies – Any root veg will work well in this recipe. Try adding parsnip, turnip, swede or chunks of butternut squash.

If you want to add other veggies such as broccoli or green beans, add these at the same time as the mushrooms as they don’t need long to cook.

Gluten Free– To make this recipe completely gluten free just be sure to use certified gluten free stock and gravy granules.

If you try my Slow Cooker Chicken Casserole recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!

And it’s not just casseroles you can cook in the slow cooker either… why not try:

Slow Cooker Beef Casserole

Slow Cooker Beef & Broccoli

Slow Cooker Macaroni Cheese

Slow Cooker Meatball Gnocchi Soup

Slow Cooker Lamb Curry

Slow Cooker Chicken Fajitas

Slow Cooker Ragu


Easy Slow Cooker Chicken Casserole – No chopping, no frying, bung all the ingredients in the slow cooker and leave it to do it’s thing. This is literally the easiest casserole recipe you’ll ever make!

  • 500g / 17.5oz skinless chicken thighs
  • 500g / 17.5oz baby potatoes
  • 250g / 8.75oz baby carrots
  • 50g / 1.75oz frozen onions
  • 2 crushed garlic cloves
  • 250ml / 1 cup hot chicken stock
  • tbsp tomato purée
  • 2 tbsp gravy granules
  • 1 tsp dijon mustard
  • 250g / 5 cups mushrooms
  1. Wash the potatoes, carrots and mushrooms well. No need to peel them.
  2. Add all of the ingredients except the mushrooms to the slow cooker and mix well.
  3. Cook on low for 6 hours or high for 3 hours.
  4. Half way through add the mushrooms.
  5. Serve with green veg like broccoli or kale.

The casserole can be cooled and frozen for up to 2 months. To defrost, leave in the fridge overnight and then heat gently in a saucepan until hot through.

Slow cooker chicken casserole


  1. Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown.

  2. Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside.

  3. Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours.

  4. When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper.

  5. Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough.

  6. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls.

  7. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up.

  8. Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans.

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Creamy and delicious, Crock Pot Chicken Casserole Recipe does not disappoint. Loaded with tons of ranch flavor, cream cheese and bacon for a meal that your family will go crazy for!

Crock Pot Chicken Casserole Recipe

We love using our slow cooker for busy seasons of life. It is so nice to come home to dinner ready and waiting for everyone to enjoy.

Your entire family will love this tasty Crock Pot Chicken Casserole Recipe. The ranch flavor combined with the bacon and cream cheese make this casserole anything but boring.

The kids will gobble this up and it is so easy to prepare. Spend less time in the kitchen and more time with your family!

Slow Cooker Crack Chicken Casserole is a family favorite!

If you enjoyed our Slow Cooker Crack Chicken Recipe, you will love this delicious casserole. The chicken is so tender and amazing with lots of great flavor!

The sauce is rich and creamy from the cream cheese blended with the ranch seasoning. Plus, we all love the bacon. Yum!

This Crack Chicken Pasta Bake is so versatile.

We used egg noodles but really you can use any type of pasta. This chicken is amazing with anything.

From penne and elbow to spaghetti and more.

What IS Crack Chicken?

You may be wondering what exactly is crack chicken and why does everyone go crazy over it! It is the best chicken recipe and after you make this recipe, you will quickly know why!

Slow cooker crack chicken combines delicious chicken, cream cheese, bacon and ranch to make a mixture so tasty that you could eat it alone! It is that good!

Try Crack Chicken Spaghetti Casserole!

You can use spaghetti instead of egg noodles to make a really delicious casserole. My family loves Crack Chicken Spaghetti Casserole.

Just use what you have. This meal is so easy to prepare and sure to be a hit.

My kids ask for this recipe all the time! We have prepared this for guests and they couldn’t get enough and wanted the recipe!

Crack Chicken Spaghetti with cream cheese is always a hit!

I love recipes that you can fix lots of different ways. It allows me to serve this to my family more frequently because they think they are eating something new. 🙂

Can I make Crack Chicken and Rice Casserole?

Yes! Simply replace the pasta with rice for an amazing chicken and rice casserole type dish. It truly is the easiest recipe and just so simple to use what you have on hand.

What can you serve with Crock Pot Chicken Casserole recipe?

We often just enjoy this meal alone but it goes great with a simple side salad. You could also serve it with Corn on the Cob and Delicious Roasted Green Beans.

Our favorite is probably a big salad though. It is just so simple and goes great with it. The crack chicken is rich and decadent so the salad goes really well to balance it all out.

Plus, it is so simple. We are often running from activity to activity and it’s great to just keep it simple.

Crack Chicken Pasta Crockpot recipe is so easy!

If you are in the market for a new crockpot, I love this casserole crock pot. It is perfect for casserole style slow cooker recipes like this one.

I bought mine on Amazon,and I love it. It is perfect for the Holidays and really year round.

Plus, it is just so pretty. We can still enjoy all our favorite casserole recipes without ever turning the oven on.

If you prefer a traditional style crock pot, I recommend one of the Ninja Cookers. I love these because you can brown the meat in the same pot.

It really cuts down on clean up and that is a plus for us busy moms. It is so nice just having the one pot to clean and not worrying about an extra pan to wash.

Another favorite is this programmable crock pot for when I am am not at home all day. I love coming home to a nice meal ready and waiting!

I also like to use crock pot liners to make clean up a breeze. These are worth every penny and save a ton of time.

This is especially helpful during busy weeks of school and activities. I’m all about crock pot liners.

If you do not use crock pot liners, I recommend using cooking spray to help with clean up in the slow cooker.

Ingredients for Crock Pot Chicken Casserole recipe:

  • 3 chicken breasts
  • cream cheese
  • dry ranch seasoning mix
  • chicken broth
  • egg noodles
  • peas
  • bacon

That is all you need! If you have just these few ingredients, you can make this amazing dinner for your family!

Keep scrolling for the full recipe. It is so simple and easy to make!

Crack Chicken Casserole turns out great and it so easy.

Shred the chicken and add the chicken back to the delicious cream cheese mixture. Add the bacon and green peas and pasta for a great meal.

If it is a little too thick for your preference, add chicken broth. We love great recipes like this that are super easy.

Serve and enjoy! It really turns out great.

This Crack Chicken Spaghetti Bake recipe is budget friendly!

Whether you use spaghetti or penne or egg noodles, this amazing pasta bake will be delicious. I have even thrown in a handful of extra pasta to stretch the chicken.

The recipe calls for chicken breasts but I have used a mix of chicken thighs with the chicken breasts and everyone loved it. It has so much amazing cheesy ranch flavor that it is just awesome.

We love simple recipes like this and everyone looks forward to when this recipe is on the menu plan for that week. Plus, if you try some of these different ideas it is easy to make this recipe many different ways.

Just use what you have. A lot of times we use what is already in our freezer or on sale that week at the grocery store. This helps our grocery budget a ton!

By shopping when things are on sale I save money on groceries and it really helps our budget. Saving money and feeding a big family can be accomplished.

Everyone loves this delicious dish so it is on our permanent menu plan rotation.

In fact, I cut our grocery bill by 50% off by following these 8 Tips for for Saving Money on Groceries by Menu Planning! Save that money for a family vacation or maybe just some wiggle room in the budget.

Easy recipes like this keep my family happy and my grocery budget in good shape. This is how I keep our grocery budget reasonable.

Plus, being able to toss everything in the crockpot means dinner is waiting and we are not tempted to get take out! Trust me, this recipe is better than any store bought meal!

Whether you make Crock pot chicken casserole recipe or Crack Chicken spaghetti recipe, this meal is amazing.

Slow cooker crack chicken is sure to impress and your family will love this meal. It is one of our family favorites!

Give this delicious recipe a try. The crock pot makes it so easy.

My kids love the ranch seasoning, cheese and bacon. We have even used ranch dressing in a pinch. You really can’t go wrong with this recipe.

It is so creamy and delicious. The sauce just melts over the pasta for an amazing dinner.

I have a sneaky little trick to getting the kids to eat the green peas without complaint. I like to add extra shredded cheese to the top and they are none the wiser. 🙂

The chicken mixture is so cheesy and delicious. Everyone really enjoys it.

Print this Crock Pot Chicken Casserole recipe:

5 from 2 votes Crock pot Crack Chicken Casserole Recipe Prep Time 5 mins Cook Time 8 hrs Total Time 8 hrs 5 mins

Crock Pot Chicken Casserole Recipe is creamy and delicious. It is loaded with cream cheese, bacon and ranch flavor that your family will go crazy for!

Course: Main Course Cuisine: American Keyword: Crock pot Crack Chicken Casserole Recipe Servings: 6 Calories: 530 kcal Author: Eating on a Dime Ingredients

  • 3 chicken breasts boneless skinless
  • 8 oz cream cheese
  • 1 packet dry ranch seasoning mix
  • 2 1/2 cups chicken broth
  • 8 oz egg noodles
  • 1 cup peas frozen
  • 6 slices bacon cooked crisp and crumbled


  1. Pleace everthing but the noodles, peas, and the bacon in the crock pot.
  2. Cook for 8 hours on low.
  3. Shred the chicken and stir.
  4. 30 minutes before ready to eat, Sir in the egg noodles and the peas.
  5. Right before serving stir in the cooked bacon.
  6. Serve Immediately.

Nutrition Facts Crock pot Crack Chicken Casserole Recipe Amount Per Serving Calories 530 Calories from Fat 234 % Daily Value* Fat 26g40% Saturated Fat 11g69% Cholesterol 160mg53% Sodium 449mg20% Potassium 749mg21% Carbohydrates 33g11% Fiber 2g8% Sugar 3g3% Protein 37g74% Vitamin A 750IU15% Vitamin C 11.1mg13% Calcium 66mg7% Iron 1.9mg11% * Percent Daily Values are based on a 2000 calorie diet.

Crock Pot Creamy Tuscan Chicken is so rich and creamy that you will not believe how easy it is. Let your slow cooker do all the work to have a delicious dinner ready and waiting.

Crock Pot Santa Fe Chicken Recipe is a one pot meal perfect for busy weeknights that is loaded with lots of creamy chicken, cheese, tomatoes and more.

You are going to love these other delicious chicken and bacon recipes:

  • Grilled Bacon Wrapped Chicken Recipe
  • Foil Packet Bacon Ranch Chicken Recipe
  • Brown Sugar Bacon Wrapped Chicken Recipe
  • Crock Pot Bacon Chicken Recipe
  • Easy BBQ Bacon Chicken Dinner
  • Slow Cooker Crack Chicken Recipe

Try these other delicious crock pot casserole recipes:

  • Crock Pot Tater Tot Casserole Recipe
  • Crock Pot Cowboy Casserole
  • Crockpot Chicken and Stuffing Recipe
  • Crockpot Low Carb Pizza Casserole Recipe
  • Easy Low Carb Taco Casserole Recipe
  • Easy Chicken Hashbrown Casserole Recipe
  • Cinnamon Roll French Toast Casserole Recipe
  • Cheeseburger Tator Tot Casserole Recipe
  • Delicious Jalapeño Poppers Corn Casserole recipe
  • Easy Cheesy Potato Casserole Recipe
  • Easy Biscuits and Gravy Casserole
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Slow cooker chicken casserole is a regular in our house – not only is it really quick to prepare, it’s one of those meals that you can literally chuck in whatever vegetables you have going spare – and it works! It’s definitely the go to dinner made the most out of my slow cooker recipes!

What Should I Add To A Chicken Casserole?


Yeah I know, kind of obvious huh?! But – what type of chicken? My preference is for boneless chicken thighs – but, I’ll add whichever chicken I have. Chicken thighs and drumsticks are cheaper than breast and can usually be left in for longer, but you can use any.

I also add the chicken straight to the slow cooker – no faffing about with sealing it in a separate pan. The only meat I usually do this for is when making a sausage casserole in the slow cooker (sausages don’t taste so great if they haven’t been browned before going in a slow cooker – if you’ve ever tried it, you’ll know exactly what I mean!)


We’ve added all sorts of different vegetables to our chicken casseroles over the years. Carrots, leeks, parsnips, celery, tomatoes, peppers, potatoes, onions – you name it, we’ve likely tried it!

The beauty of a casserole/stew (the same goes for our slow cooker beef stew), is you can use up any ingredients that are lingering at the back of the fridge or vegetable rack (do you have one of these too?!)

and prevent any of that dreaded food waste.


Any mixed herbs, in fact, I tend to use a dried herb mix in all my casseroles and stews. It usually has thyme, parsley, sage, basil, oregano – all great herb additions to any casserole. I also add in a couple of bay leaves.


I’m not a fan of mustard – but I’ve got to say, it tastes amazing in a slow cooker chicken casserole recipe! I usually add in 1 tbsp. of mustard, but you can add a little less if you’re worried it might be over powering.


I don’t add too much stock as the chicken and vegetables will release quite a bit of liquid during the cooking time. But I do add some – it is a chicken casserole after all, and chicken tastes great if it is swimming in thick chicken flavoured gravy/stock! I always add 2 stock pots – I just place them in with the chicken, vegetables and herbs. I then add around 300ml of boiling water.

How Long Does Chicken Casserole Take To Cook In A Slow Cooker?

On High – 4 to 6 hours.

On Low – 8 to 10 hours.

Check the chicken is cooked through and there are no pink bits – if in doubt, use a meat thermometer.

How Do I Thicken Up The Gravy/Stock Before Serving?

It’s quite likely that the liquid in the slow cooker at the end of the cooking time will be too thin. If I have the time to wait before eating, half an hour before serving I will; take the lid off, turn the slow cooker up to high and stir in a few tablespoons of chicken gravy granules. If you don’t have the time, just stir in the gravy granules, you just might need to add in a little extra if it isn’t thick enough for your liking. Just make sure you do it gradually so that you don’t get lumps of gravy hanging about.

What Can I Serve With A Chicken Casserole?

My favourite way to serve a chicken casserole is to cook everything together – so I will add in some new potatoes at the beginning. No need for extra cooking of foods later on! But, sometimes, if the mood takes, we’ll have it with some mashed potato – because mashed potato smothered in yummy chicken casserole and gravy is just unbelievably delicious.

Side note: sweet potato mash works just as well.

Oh, and I almost forgot – adding dumplings to a slow cooker casserole is also a winner! The options are endless. You can see why we make it so much…

Money and Time Saving Tips For Making Slow Cooker Casseroles And Stews

I like to keep an eye out for any supermarket offers for either;

a) End of day discounts for vegetables – these are perfect to throw in a stew or casserole, they are usually a long way from going off, and still totally ok to use. The same goes for meat – I’ve found some fantastic offers at the end of the day.

b) 3 for 2 offers on pre chopped vegetables – these can be a real time saver if you are in a rush – or just really don’t like chopping up vegetables! When they are on offer they don’t always work out more expensive than buying the vegetables separately. Keep your eyes peeled!


  • 800g – 1kg boneless chicken thigh fillets/drumsticks/breasts
  • 4 carrots, chopped
  • 2 stalks celery, sliced
  • 2 cloves garlic, crushed
  • 1 – 2 onions, peeled and slived
  • 500g new potatoes, cut in half
  • 1tbsp mustard
  • 2 tsp dried mixed herbs
  • 2 bay leaves
  • 2 chicken stock cubes/pots
  • 300ml boiling water
  • Gravy granules to thicken


  1. Add all the ingredients to the slow cooker, apart from the gravy granules.
  2. Give everything a gentle stir to mix together.
  3. Place the lid on the slow cooker and set off on low for 8 to 10 hours, or high for 4 to 6 hours.
  4. 30 minutes before the end, take the lid off and stir in 2 to 3 tbsp of gravy granules. Leave the lid off for the last 30 minutes to allow the stock to thicken up. If you aren’t able to wait the 30 minutes, just stir in the gravy granules until the desired consistency is reached.
  5. Remove the bay leaves.


You can add any vegetables you have available for this chicken casserole. If you don’t add any potatoes to the slow cooker you can serve it with some mashed potato or crusty bread.

Crock Pot Chicken and Rice

Crock Pot Chicken and Rice is the minivan of healthy slow cooker recipes. It’s not flashy. It’s not exotic. Strangers will not stop to take photos standing in front of it. On a Monday night (actually on just about any night), however, you can forget the Ferrari. Give me the reliable. Give me the practical. Give me the Crock Pot Chicken and Rice!

If you are looking for more easy, healthy crock pot chicken recipes to navigate you through a busy week, this Crock Pot Chicken and Rice will be your ride.

A creamy, cheesy blend of juicy chicken, whole grains, and fresh veggies, this healthy chicken and rice crock pot recipe has a seat for everyone.

  • It’s mild enough for picky eaters but flavorful enough for more adventurous palates.
  • It yields a large batch and is rich in fiber and protein, so it’s hearty enough for hungry households.
  • It’s freezer friendly and tastes great left over, so if you like easy meal prep recipes or are part of a smaller household that only needs slow cooker chicken and rice for two, it’s easy to save and reheat later on.

The Making of Crock Pot Chicken and Rice

This inspiration for this Crock Pot Chicken and Rice recipe came from my Cheesy Chicken Broccoli Rice Casserole. It’s become a reader favorite, and I’ve heard from many of you that everyone in your family, from your discerning toddlers to your even more discerning significant others enjoys it.

As much as I love to be adventurous with ingredients and flavors, including in my collection of crock pot meals (this Slow Cooker Chicken Curry and this Slow Cooker Yogurt Chicken Shawarma are two absolute favorites), I also appreciate the all-American, family-friendly meals that were a part of my Midwestern upbringing: the Crock Pot Creamy Chicken and Wild Rice Soup; the Slow Cooker Beef Stroganoff; the Crock Pot Mexican Casserole (<—yes, Mexican-inspired recipes feel very All-American to me!).

Sometimes I want to ride in the convertible, but most nights, I need the minivan.

Developing this healthy chicken and rice crockpot recipe took a few attempts. Rice has a frustrating tendency to become mushy in the slow cooker.

I also wanted it to be a cheesy chicken and rice crock pot recipe that was still reasonably healthy and made from minimally processed ingredients, which meant that all of the recipes for crock pot chicken and rice with cream of celery (or cream of mushroom or cream of any other canned soup) that I found needed to go.

Here’s what I learned.

How to Make the Best Crock Pot Chicken and Rice Casserole

  • Use Long Grain Brown Rice. Because I wanted this to be a healthy chicken and rice crock pot recipe, I opted for brown rice over white rice, as it is higher in fiber and protein. Brown rice is also a bit heartier, so it can better handle the longer cooking time that comes along with any slow cooker meal.
  • Slow Cook on HIGH. Despite all of my attempts, the rice just did not turn out well when I made this recipe on low heat. It was watery and mushy. Every. Single. Time. Save yourself a serious headache and wasted ingredients. Make this recipe according to the cook times and temps in the recipe below.
  • Don’t Over Do The Onion. I wanted this crock pot recipe to be as easy as possible, so I cut out as many of the prep steps as I could, including sauting the veggies before adding them to the slow cooker. Unless you are a super raw onion fan, be sure to chop the onion very finely and don’t add too much. You can also use a shallot as I suggest, since shallots have a more mild flavor. If you are using an onion and concerned about it being too strong, you can go ahead and sauté it on the stove before adding it to the crock pot.
  • DO NOT Over Cook the Chicken. Obvious, yet essential. The chicken breasts will finish cooking before the rice. Be sure to remove them as soon as the internal temp reaches 160 – 165 degrees, then recover the crock pot and continue cooking the rice and vegetables until the rice is tender.
  • Season to Taste. This recipe suggests salt, pepper, thyme, and Dijon mustard (my favorite ingredient trick to take chicken and rice casserole recipes beyond the basic). Feel free to adjust each of these to suit your and your family’s tastes.

For a meal that’s guaranteed to pick you up, has room for everyone, and even leaves you wiggle room to make a pitstop for dessert: Healthy Crock Pot Chicken and Rice!

Speaking of dessert, what’s more all-American, minivan-reliable than apple pie? My blogging friend Leigh Anne has an apple pie recipe with NO pastry crust that looks incredible.

Thanks for putting up with my assorted car analogies. You are the best. I promise this cheesy slow cooker chicken and rice recipe will be worth your everlasting patience. Feel free to toot your own horn after you make it.

OK, now I’m done with the analogies. Promise!

Recommended Tools to Make This Recipe

  • 6-quart slow cooker
  • Sturdy metal measuring cups and measuring spoons
  • Long brain brown rice

4.29 from 57 votes Leave a Review ” Yield: 4 servings, about 6 1/2 cups Prep Time: 10 mins Cook Time: 2 hrs 30 mins Total Time: 2 hrs 40 mins Easy Cheesy Crock Pot Chicken and Rice Casserole with veggies. Simple and SO yummy! A family favorite healthy crockpot meal. This easy crock pot recipe is made with real ingredients, gluten free, and freezer friendly. Even kids love it!*Update 4/11/19: Updated the amount of chicken broth because a few people reported having issues with the rice coming out crunchy. I have never had this problem and have made it successfully several times with the original 2 1/2 cups chicken broth.*

  • 1 cup long-grain brown rice — do not substitute any other kind of rice, including short grain, instant, or white, as the cooking time and liquid ratios will not be the same
  • 1 1/2 cups diced carrots — about 4 medium
  • 1 small shallot — finely chopped, about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds boneless skinless chicken breasts — (or chicken thighs)
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2–3 1/2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup freshly grated sharp cheddar cheese — divided (I love white cheddar for this)
  • Chopped fresh parsley — optional for serving
  1. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.
  2. Remove the chicken into a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 additional hour.*
  3. Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.
  • I do not recommend using any other kind of rice or grain for this recipe other than long-grain brown rice, as the cooking times and liquid ratios will vary.
  • I also cannot recommend cooking this on low, as my attempts to cook the rice on low resulted in wet, mushy rice. If you do have success making it on low heat, I’d love to hear about it!
  • *Please note, the cook time (1 1/2 to 2 1/2 hours for the chicken + 1 additional hour for the rice and vegetables) listed can vary depending upon your slow cooker. Mine consistently finishes in this time, but others have reported needing longer for the rice. Use your best judgement depending upon your slow cooker model. If it is your first time making the recipe, you may want to build in extra “buffer time” just in case your slow cooker doesn’t get as hot as mine and others who see similar cook times.
  • As written, the rice does come out a little more mushy than it would if cooked on the stove or in a rice cooker. It’s a necessary evil with the ease of a slow cooker, so just be prepared (we still loved it!).
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the microwave with a splash of chicken broth, milk, or water to keep it from drying out.

Course: Main Course Cuisine: American Keyword: Crock Pot Chicken and Rice, Easy Chicken and Rice Dinner, Healthy Crock Pot Recipe All text and images © Erin Clarke / Well Plated.

Nutrition Information

Amount per serving (1 (of 4), about 1 2/3 cups) — Calories: 492, Fat: 7g, Saturated Fat: 3g, Cholesterol: 121mg, Sodium: 578mg, Carbohydrates: 57g, Fiber: 7g, Sugar: 9g, Protein: 57g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Creamy Chicken Stew

Written By: Stephanie October 26, 2015 (Updated November 25, 2019) 292 *This post may contain affiliate links. Read more ”

This creamy chicken stew is an easy homemade dinner you can make on the Stove Top or in the Crock Pot! Serve it over biscuits for the ultimate comfort food!

Be sure to try my super popular Crock Pot Chicken and Stuffing recipe next!

This recipe is a classic favorite here at The Cozy Cook. Whether you are trying this recipe out for the first time, or make it on the regular, I promise you’re in for an amazing dinner. Let’s get to it!

  • Chicken breasts
  • Salt/Pepper
  • Italian Seasoning
  • Onion
  • Celery
  • Baby Carrots
  • Baby Red Potatoes
  • Cream of Chicken Soup
  • Green Beans
  • Sour Cream
  • Milk
  • Ranch Seasoning- I buy mine in bulk. 1 packet = 2 tablespoons. People have substituted onion dip/soup seasoning and have been happy with the results as well.

How to Make Creamy Chicken Stew

Crock Pot Method

Melt the butter on the bottom of the Crock Pot over low heat. Add the vegetables and toss to coat.

Season the chicken and add it to the pot.

Combine the soup, milk, sour cream, and Ranch seasoning in a medium bowl. Temper by heating for 30 seconds in the microwave.

Pour it over the chicken and heat for 6-8 hours on low.

Garnish with parsley bacon if desired and serve over warm biscuits.

PRO Tips to prevent your dairy from curdling in the Crock Pot:

  • Temper the dairy mixture before adding it to the crock pot.
  • Cook this on low as opposed to high.
  • Use whole milk if possible. The extra fat content mitigates curdling.

Stove Top Method

Add the butter and vegetables to a soup pot over medium heat. Cook until softened.

Dice the chicken into cubes and season with salt, pepper, and Italian seasoning.

Add the chicken to the pot and heat until white and cooked through.

Add the cream of chicken soup, milk, sour cream, and Ranch seasoning. Stir until well-combined.

Let the soup simmer until the carrots and green beans are softened. It will continue to thicken the longer it simmers.

Once it’s thickened to your liking, garnish with parsley and bacon if desired and serve over warm biscuits.

Instant Pot Method

Check out my Instant Pot Creamy Chicken Stew here.

Storing Leftovers

  • Refrigerating: This stew should be refrigerated in an airtight container for up to three days.
  • Freezing: Dairy-based soups don’t always reheat well after being frozen as the dairy separates slightly, so just know that the consistency won’t be quite the same, but you can still freeze it.

What to Serve with Chicken Stew

  • Copycat Texas Roadhouse Rolls
  • Copycat Red Lobster Cheddar Bay Biscuits
  • Paula Deen’s Corn Casserole

My Favorite Crock Pot

If you’re in the market for a new Crock Pot, I just bought myself this one.

It has a timer that will switch to warm once the time is up.

You can also put the pot on the stove, which totally comes in handy when I make gravy from my Crock Pot Mississippi Pot Roast.

Try These Next!

  • Chicken Broccoli Rice Casserole
  • The Pioneer Woman Meatloaf
  • Copycat Panera Broccoli Cheddar Soup
  • Copycat Texas Roadhouse Rolls
  • The Pioneer Woman Chili
  • Paula Deen’s Macaroni and Cheese

Print 4.94 from 64 votes Servings: 4 Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins

This creamy chicken stew is an easy homemade dinner you can make on the Stove Top or in the Crock Pot! Serve it over biscuits for the ultimate comfort food!


  • 2 boneless chicken breasts, cut into bite sized pieces
  • 2.5 teaspoons Italian seasoning
  • Salt/Pepper
  • 1 Tablespoon butter
  • 1 medium onion, diced
  • 4 red potatoes, sliced
  • 1 cup baby carrots
  • ½ cup celery, diced
  • ¾ cup green beans
  • 10.5 oz. cream of chicken soup
  • 1 cup whole milk*
  • 1 cup sour cream at room temp
  • 1 oz. dry ranch dressing mix equal to 2 tablespoons

To Garnish

  • 1 tablespoon fresh parsley roughly chopped
  • 5 slices cooked bacon roughly chopped

Instructions Crock Pot Method

  1. Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter.

  2. Season the cubed chicken with salt, pepper, and Italian seasoning.

  3. Mix together the soup, milk, sour cream and ranch seasoning. Temper the mixture by heating it for 30 seconds in the microwave. Pour on top of the chicken.

  4. Cover the crock pot and cook on low for 6-8 hours. Low and slow is the best with milk and dairy products.

  5. Sprinkle with parsley and crumbled bacon and serve. This tastes delicious over biscuits!

Stove Top Method

  1. Add the butter and vegetables to a soup pot over medium heat. Cook until softened, about 10 minutes.

  2. Dice the chicken into cubes and season with salt, pepper, and Italian seasoning.

  3. Add the chicken to the pot and heat until white and cooked through.

  4. Add the cream of chicken soup, milk, and sour cream.

  5. Stir in the Ranch seasoning until well-combined.

  6. Let the soup simmer until the carrots and potatoes are fully cooked. It will continue to thicken the longer it simmers.

  7. Once it’s thickened to your liking, garnish with bacon if desired and serve over warm biscuits.

Instant Pot Method

    Recipe Video Recipe Notes
  • *The extra fat in whole milk will prevent it from curdling, along with tempering it beforehand and cooking it low and slow.
  • Slow cookers do vary in terms of heat and cook time, thus the 6-8 hour range. You know your slow cooker best!
  • Check out the step-by-step video of this recipe at the top of the post!

Pressed for time? Try the Instant Pot version!

Nutrition Information Calories: 431, Fat: 15g, Saturated Fat: 7g, Cholesterol: 67mg, Sodium: 1268mg, Potassium: 1488mg, Carbohydrates: 52g, Fiber: 5g, Sugar: 9g, Protein: 20g, Vitamin A: 5100%, Vitamin C: 25%, Calcium: 130%, Iron: 3.2% Author: Stephanie Course: Soup Cuisine: American Keyword: chicken stew, creamy chicken stew, crock pot chicken stew

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posted by Stephanie on October 26, 2015 — 292 Comments “

Make weeknight dinners a breeze with this simple yet comforting Slow Cooker Chicken Stew. Just simple ingredients all thrown in slow cooker to make one delicious dinner everyone will love!

Just a week away from Christmas! It’s been all about indulging meals and sweets lately so I decided to whip up something simple, clean yet comforting for all of us. This weekend we saw weather dipping in negative low 10’s (F) and for the first time in my life I hated being outside! We went to do some last minute Christmas shopping and I must tell you that the walk from car till inside the store seemed the longest for some reason 😛 It was freezing and even though I love love cold weather, during the weekend all I wanted to do was stay indoors, eat this comforting chicken stew and watch Gilmore Girls! Yes I am still catching up and currently enjoying season 2. And recently Ronak started showing interest so now it’s our common show & we get to watch it only when both of us are free.

Are you hosting Christmas dinner this year or going to enjoy a dinner prepared by someone else! We are going to be travelling so these coming few days are especially hectic for both of us. I love simple one pot meals that basically cook by themselves in slow cooker and hence my love for stews! Chicken stews is one of my favorite and as per your taste and what you have on hand, you can play with the vegetables you add in there.

All you need to do is throw everything in slow cooker, come back from work to a delicious smelling home, thicken the gravy a bit and you are ready for dinner! Your family will love you for this from-scratch cold weather fighting comforting chicken stew. Some days when I am feeling ambitious, I like to serve it with homemade dinner rolls and a light salad.

So go ahead and give this a try! If you make these or any other recipe from our blog, do tag us by using#naivecookcooks on social media channels.

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Slow Cooker Chicken Stew Prep time 30 mins Cook time 4 hours Total time 4 hours 30 mins Author: Naive Cook Cooks Serves: 4 servings Ingredients Slow Cooker Chicken Stew:

  • 1 large potato, peeled and chopped
  • 2 carrots, peeled and sliced
  • 1 cup green peas
  • Salt to taste
  • ¼ tsp black pepper
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 2 bay leaves
  • 1 chicken breast, cleaned and chopped
  • ½ tsp thyme powder
  • ¼ tsp basil powder
  • 1 tsp paprika
  • 2 tbsp cornstarch

Instructions Slow cooker chicken stew:

  1. In your slow cooker ( I used my 6 quart slow cooker ), add potatoes, carrots, salt, black pepper, garlic, chicken broth, bay leaves, chicken, thyme and basil and stir. Cover and cook on high for 4 hours.
  2. Once the vegetables are tender and chicken is cooked, mix cornstarch with ½ cup water and add in the slow cooker. Also add green peas.
  3. Cover and cook on high for 15-30 minutes.
  4. Taste and adjust seasoning if needed.
  5. Enjoy with fresh dinner rolls or rice or on it’s own!

Some more easy SLOW COOKER recipes- >>

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I may have just booked our summer vacation but I have to be careful not to get ahead of myself. While my heart is ready for tank tops and flip flops, my head (and freezing fingers and toes) tell me that winter is still here. At least the upside is that we can still comfort ourselves with warm bowls of steaming soup! This Slow Cooker Spicy Chicken Chicken Stew makes it worth scraping a few more frosty windows.

This is a super simple to make stew but is also something different from the norm. Plus, the super spiciness will keep you extra warm!

Make sure to toast up some of your favorite french bread or crusty bread to serve with it. I mean, what’s the point of soup if you don’t get to eat bread?!

A couple of things to note before I leave you to the recipe… use chicken thighs for the best flavor and two different kinds of beans to add some different textures. Control the spice by the amount of hot sauce and you will have a soup suited to your families tastes!

Slow Cooker Spicy Chicken Stew

0 from 0 votes Pin Prep Time: 10 minutes Cook Time: 4 hours Total Time: 4 hours 10 minutes Servings: 4 Calories: 454kcal Author: Jennifer Draper

  • 1 1/2 pounds boneless skinless chicken thighs
  • 2 teaspoons jarred minced garlic
  • 14.5 oz can diced tomatoes
  • 15 oz can white navy beans (drained and rinsed)
  • 15 oz can dark red kidney beans (drained and rinsed)
  • 2 teaspoons cajun seasoning blend
  • 1 teaspoon hot sauce
  • 2 cups chicken broth
  • Add all ingredients to slow cooker
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Serve with toasted bread or as desired

I cooked this on high in my 4 quart multicooker for 4 hours. Calories: 454kcal | Carbohydrates: 46g | Protein: 49g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 638mg | Potassium: 1501mg | Fiber: 12g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 11.6mg | Calcium: 202mg | Iron: 8mg Tried this Recipe? Tag us Today!Mention @slowcookergourmet or tag #slowcookergourmet!

TIP: This is a great recipe to make ahead of time! Add all ingredients except chicken broth to a freezer bag. You can store it in the fridge for 2 day or in your freezer for 2-3 months. Thaw before adding to slow cooker along with chicken broth and cook as normal!

Want more tips on making ahead and freezing meals? Check out my Slow Cooker Tips series OR join my new Facebook Group!

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This Cheesy Crock Pot Southwest Chicken Casserole is too easy to be this good. Plus, it is lower in fat and calories, so it will fit many diet types. But mostly, it is just a great everyday dish that is bursting with flavor.

This takes almost no skill. Just open a few cans and shred a chicken breast. Or you can even skip the shredding by using rotisserie chicken.

We all need a few easy meals we can just make and get a few meals. It is even better if the meal is good for you and tastes great.

Ramblings of An Old Blogger

Sometimes I think I’m back in organic chemistry lab. This recipe started as an experimental beef recipe while my wife was out of town.

The texture and the basic taste was right, but spices were just way too hot. I didn’t give the RoTel enough respect. It does add taste but also some heat.

I have almost stopped precooking anything other than ground meat that goes in a crock pot. Even ground meat would be ok in most situations, but there is usually more moisture and fat released than you want. You also sometimes want a Maillard reaction to add flavor.

My Rating

A nice solid 4.

Pro Tips: Recipe Notes for Crock Pot Southwest Chicken Casserole

Just add a couple of cans, a little spice to uncooked pasta, and chicken breasts. Shred the chicken and add some cheese late in the cooking. You are rewarded for your laziness with cheesy, tasty goodness.

The Chicken

You want about 2-3 cups of shredded chicken. It is a casserole, so you can vary that for your tastes and what you happen to have.

I suggest two skinless boneless chicken breasts. They can go into the dish raw and be shredded near the end of cooking.

You could use previously cooked chicken like a rotisserie chicken. You do not want that already cooked chicken cooking for the 4 hours. Add it near the end with the cheese.

The Tomato and Spices

As written, the heat is about 3-4 out of 10. Maybe a little too spicy for little ones.

Most of the heat comes from the Rotel. You may use a can of drained diced tomatoes to replace it. That will leave the dish a bit bland so a small can of diced mild chilies and increase the other spices a bit.

Other Tex-Mex Casseroles

Taco Casserole

Easy Sour Cream Chicken Enchiladas

Southwest Sausage Casserole

Excellent Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole

Trim two skinless boneless chicken breast of any visible fat.

Add one 14 oz can tomato sauce, 14 oz can black beans rinsed, 10.5 oz can of RoTel, one teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup dry pasta (uncooked) to a smaller crock pot. Here I use my 3.5 qt pot. Mix well.

Add two trimmed skinless boneless chicken breasts. Push down into the liquid until covered.

Cook on low for 4 hours total. At 3 hours into the cooking, remove the chicken and shred.

Add chicken back along with 3/4 cup shredded cheese of your choice. Mix well then top with 1/4 cup of the cheese.

Cook for the final hour.

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Pin Recipe Add to Saved Recipes Go to Saved Recipes 3.79 from 14 votes

Crock Pot Southwest Chicken Casserole

This Cheesy Crock Pot Southwest Chicken Casserole is too easy to be this good. Plus, it is lower in fat and calories so will fit many diet types. But mostly it is just a great everyday dish that is bursting with flavor. Prep Time10 mins Cook Time4 hrs Total Time4 hrs 10 mins Author: Dan Mikesell AKA DrDan Servings/Adjust Amount: 6 6

  • 2 skinless boneless chicken breasts
  • 14 oz tomato sauce
  • 14 oz black beans – low sodium, rinsed
  • 10 oz RoTel
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup dry pasta
  • 1 cup shredded cheese – like Cheddar or a Mexican blend
  • Trim two skinless boneless chicken breast of any visible fat.
  • Add one 14 oz can tomato sauce, 14 oz can low sodium black beans rinsed, 10.5 oz can of RoTel, one teaspoon chili powder, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup dry pasta (uncooked) to a smaller crock pot. Here I use my 3.5 qt pot. Mix well.
  • Add two trimmed skinless boneless chicken breast. Push down into the liquid until covered.
  • Cook on low for 4 hours total. At 3 hours into the cooking, remove the chicken and shred.
  • Add chicken back along with 3/4 cup shredded cheese of your choice. Mix well then top with 1/4 cup of the cheese.
  • Cook for the final hour.
  1. While this is a smaller crock pot recipe (3-3.5 qt), it will be fine in a larger crock pot.
  2. You need about 1 to 1 1/2 pounds of shredded chicken. You can use pre-cooked chicken if you want but the pasta will still take about 4 hours on low. Add the precooked chicken the last hour of cooking, not at the beginning.
  3. Dry pasta in crock pot dishes is generally standard American dry pasta. Whole wheat pasta has less gluten and is more likely to turn to mush. Gluten-free even more so. So if you use a non-standard pasta, the results may not be good. Also, since crock pots vary, the cooking time of the pasta may vary some, so check it a few times.
  4. I use the Rotel for both some tomato and spicing. It provides most of the heat. If you don’t want that, use a drained can of diced tomatoes. Be sure to drain. You probably will want to up the other spices a bit and consider a small can of chopped mild chilies.
  5. This is already low-fat and low calorie. You can skip the cheese if you want even lower numbers but you want the cheese.
  6. Good refrigerated for 3-4 days and can be frozen for 3-4 months.

Course Main Course Cuisine Mexician, Southwest Keyword Chicken Casserole, Crockpot casserole, Mexican Chicken Casserole, Southwest Chicken Casserole

Check Out Other Great Recipes

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.


Calories: 249 kcal | Carbohydrates: 29 g | Protein: 21 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 39 mg | Sodium: 862 mg | Potassium: 725 mg | Fiber: 8 g | Sugar: 4 g | Vitamin A: 578 IU | Vitamin C: 9 mg | Calcium: 139 mg | Iron: 3 mg

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally published November 23, 2014. Updated with expanded options and discussion along with refreshed photos.


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This creamy and mildly spicy slow cooker chicken chili is our family’s staple dinner recipe. I make it at least a dozen times over the colder months. It freezes well and leftovers keep for days! There’s no pre-cooking or complicated prep required, so it’s a true “set it and forget it” crockpot meal.

Slow Cooker Chicken Chili: Recipe on Repeat

I can’t even tell you how many times we’ve made this easy slow cooker chicken chili in the past few years. 100? 200? I think we’re in the 300s by now.

That’s not an exaggeration. Every time a family member, neighbor, or friend has a baby, I bring them over a batch to freeze. (Who doesn’t find comfort in home-cooked chili? Especially new parents!) Every time we have company over for a football game, I make this chili. And every time I want to prep freezer meals, I make another batch. And, finally, anytime we want an easy slow cooker dinner, slow cooker chicken chili is on the menu.

Here’s Why We Love It

  • Easy– a set it & forget it slow cooker meal
  • Flavorful– filled with traditional chili flavors and a little spice
  • Satisfying– warm, cozy, and comforting
  • Adaptable– swap out the chicken, beans, etc
  • Make-ahead & freezer friendly– so convenient!

Ingredients in Slow Cooker Chicken Chili

Everything goes into the slow cooker at once. No pre-cooking!

  1. Canned Diced Tomatoes: Use 2 cans of diced tomatoes. Drain out the liquid first.
  2. Tomato Sauce: Use plain tomato sauce as the base of this chili. I usually pick up 2 8-ounce cans of Hunts tomato sauce.
  3. Chicken: You need about 2 large boneless skinless chicken breasts.
  4. Chicken Broth: Use 1 standard can (about 2 cups) chicken broth. I stick with reduced sodium. If you have homemade chicken stock or broth, that works too!
  5. Onion & Bell Peppers: Let’s add a little freshness to the one pot dinner with flavorful onion and lots of diced bell pepper.
  6. Black Beans & Corn: I love adding these because the duo brings a southwestern vibe to the whole dish. If I don’t have corn, I swap in more black beans. If I don’t have black beans, I swap in kidney beans. Use what you enjoy and/or have in the pantry.
  7. Jalapeño: 1 jalapeño adds the perfect amount of spice.
  8. Garlic, Salt, Dried Oregano, Chili Powder, & Cumin: Each ingredient adds depth and flavor. I don’t recommend cutting any of them from the recipe. In fact, I usually add a little more of each after I taste the finished chili.
  9. Cream Cheese: Trust me. See below!

This is a set and forget it slow cooker dinner recipe. Besides chopping some ingredients and using a can opener, the only “work” is shredding the chicken. Remove the cooked chicken breasts, shred them with two forks (it’s easy because they’re so tender!), then add the shredded chicken back into the crockpot for 15 more minutes before serving.

Best Ingredient of All

You can make regular chicken chili or you can make the BEST CHICKEN CHILI. Stir in a touch of cream cheese after you shred the chicken. The cream cheese melts and creates a thick and creamy base for all these flavors and textures. It slightly cuts the heat, too. I’m not kidding– literally anyone I’ve made this chili for has asked me what my secret is– it’s the cream cheese!!!!

I usually add 4 ounces of cream cheese, but you can use the whole 8 ounce block if it’s easier. You can use light or full-fat cream cheese. Whichever amount or fat content you use, just make sure that you don’t use cream cheese spread. Pick up an 8 ounce block of cream cheese, like the kind you use for baking.

After you mix in the cream cheese, the chili will be creamy and lighter in color. Taste it. At this point you can add more salt, chili powder, or additional spices if desired.

Is This Chicken Chili Spicy?

No. I prefer mildly spicy chili and this has just enough heat to bring flavor without burning your tastebuds. (The cream cheese helps cut the spice, too!) The recipe written below is mild, so if you prefer spicier chili, add more chili powder and/or an extra jalapeño. You can adjust the spices in my pumpkin chili, too.

Adapt & Make it Your Own

This dinner recipe is adaptable! Sometimes I add more beans, less corn, an extra jalapeño, or more spices. This is a convenient base recipe where you can add/reduce pretty much anything in order to fit your family’s preferences. I’ve even turned it into slow cooker vegetarian chili by swapping the chicken for more beans and cubed sweet potato. See my recipe note.