Creamy Chicken Chili with Rice Recipe
Introduction
This Chicken Chili with Rice is a comforting and flavorful slow-cooked meal that’s perfect for busy days. Packed with beans, salsa, and tender shredded chicken, it’s creamy, hearty, and easy to prepare all in one pot.
Ingredients
- 2 chicken breasts
- 1 packet taco seasoning
- 16 oz jar salsa
- 14.5 oz can diced tomatoes, undrained
- 15 oz can black beans, drained
- 15 oz can Great Northern beans, drained
- 3 cups low-sodium chicken broth
- 8 oz block cream cheese
- 8.8 oz packet Spanish style ready rice
- Shredded cheese, optional
- Cilantro, optional
- Plain Greek yogurt, optional
- Tortilla chips, for serving
Instructions
- Step 1: Place the chicken breasts in the bottom of the slow cooker and season them evenly with the taco seasoning.
- Step 2: Pour the salsa over the chicken, then add the diced tomatoes, black beans, Great Northern beans, and chicken broth. Stir gently to combine.
- Step 3: Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fully cooked and tender.
- Step 4: Once the chicken is done, remove it from the slow cooker and shred it with two forks.
- Step 5: Add the cream cheese to the slow cooker. Stir occasionally until the cream cheese is fully melted and the mixture is creamy.
- Step 6: Add the cooked Spanish style rice and allow the mixture to sit for a few minutes, stirring occasionally, until the rice is heated through.
- Step 7: Return the shredded chicken to the slow cooker and stir everything together until well combined.
- Step 8: Serve warm with tortilla chips, and top with shredded cheese, fresh cilantro, and Greek yogurt if desired.
Tips & Variations
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper when adding the salsa.
- Substitute cream cheese with sour cream for a different creamy texture.
- Use brown rice but adjust cooking time accordingly; make sure it’s fully cooked before adding.
- Leftover chili makes a great filling for burritos or topping for baked potatoes.
Storage
Store leftover chicken chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if it has thickened. This dish also freezes well—freeze in portions for up to 3 months and thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a slow cooker?
Yes, you can prepare this chili on the stovetop. Simmer the chicken and ingredients over low heat for about 45 minutes to an hour until the chicken is cooked through and tender, then continue with shredding and adding cream cheese and rice.
What type of rice works best in this recipe?
Spanish style ready rice is convenient and quick, but you can use any pre-cooked rice. Just make sure the rice is fully cooked before adding it to the slow cooker to avoid an undercooked texture.
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Creamy Chicken Chili with Rice Recipe
- Total Time: 3 hours 10 minutes (high) to 6 hours 10 minutes (low)
- Yield: 6 servings 1x
Description
This comforting Chicken Chili with Rice combines tender shredded chicken, hearty beans, savory tomatoes, and creamy cheese in a flavorful slow-cooked chili. It’s an easy one-pot meal perfect for cozy dinners and is topped with fresh cilantro, shredded cheese, and a dollop of Greek yogurt for added richness.
Ingredients
Protein and Dairy
- 2 Chicken Breasts
- 8 oz block Cream Cheese
- Shredded Cheese, optional (about ½ cup)
- Plain Greek Yogurt, optional (about ¼ cup)
Produce and Herbs
- Cilantro, optional (1-2 tablespoons, chopped)
Canned and Jarred Goods
- 1 packet Taco Seasoning (about 1 oz)
- 16 oz jar Salsa
- 14.5 oz can Diced Tomatoes, undrained
- 15 oz can Black Beans, drained and rinsed
- 15 oz can Great Northern Beans, drained and rinsed
Grains and Broth
- 3 cups Low-Sodium Chicken Broth
- 8.8 oz packet Spanish Style Ready Rice
Additional
- Tortilla Chips, for serving
Instructions
- Season the chicken: Place the chicken breasts in the bottom of the slow cooker and evenly sprinkle the taco seasoning over them to coat all sides.
- Add the base ingredients: Pour the jar of salsa over the chicken, then add the undrained diced tomatoes, black beans, great northern beans, and chicken broth. Gently stir to combine everything without disturbing the chicken too much.
- Slow cook the chili: Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks or your hands.
- Add cream cheese and rice: Place the cream cheese into the slow cooker to melt and achieve a creamy texture. Then add the cooked Spanish style ready rice and stir occasionally for a few minutes until the cream cheese fully melts and integrates into the chili.
- Combine shredded chicken: Return the shredded chicken to the slow cooker and stir thoroughly to combine all ingredients evenly.
- Serve and garnish: Spoon the chicken chili into bowls, serve warm with tortilla chips on the side, and optionally top with shredded cheese, fresh chopped cilantro, and a dollop of plain Greek yogurt for extra flavor and creaminess.
Notes
- For a spicier chili, add a pinch of cayenne pepper or chopped jalapeños when adding the salsa.
- Using low-sodium chicken broth helps control the saltiness, but adjust seasoning at the end if needed.
- The Spanish style ready rice can be substituted with any instant rice variety or pre-cooked rice.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream cheese.
- This recipe is perfect for slow cooker meal prep; you can prepare all ingredients ahead and refrigerate until ready to cook.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours (depending on setting)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Keywords: Chicken chili, slow cooker chicken, creamy chili, beans and rice, easy dinner, chicken chili with rice
