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Creamy Chicken Chili with Rice Recipe

★★★★★

4.6 from 73 reviews
  • Author: Simon
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks or your hands.
  5. 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.
  6. Combine shredded chicken: Return the shredded chicken to the slow cooker and stir thoroughly to combine all ingredients evenly.
  7. 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

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Find it online: https://kitchenofsimon.com/creamy-chicken-chili-with-rice-recipe/