Clean Crockpot Creamy Chicken Chili

This clean crockpot creamy chicken chili is made with whole ingredients, no seed oils, and simple pantry staples. It’s a hearty, high-protein slow cooker meal that’s perfect for busy nights and leftovers.

Servings: 5–6 | Calories: ~460 per serving | Estimated Cost: ~$10–$12 total

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Why You’ll Love This Recipe

• One-pot crockpot meal
• Clean, whole ingredients
• Creamy without heavy cream
• High-protein and filling
• Great for meal prep

Ingredients

• 2 large chicken breasts
• 2½ cups chicken broth
• 1 block (8 oz) cream cheese
• 3 cloves garlic, minced
• 1 can black beans, drained
• 1 can garbanzo beans, drained
• 1 cup canned corn, drained
• 2 Tbsp tomato paste
• 1 tsp salt
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp black pepper
• Hot sauce, to taste (optional)

Instructions

• Add chicken breasts, broth, cream cheese, garlic, beans, corn, tomato paste, and all spices to the crockpot.
• Cook on LOW for 6 hours or HIGH for 3 hours.
• Shred the chicken directly in the crockpot using two forks.
• Stir well until the cream cheese is fully incorporated.
• Add hot sauce if using.
• Let rest 5–10 minutes before serving to thicken.

Clean Ingredient Notes

• Use cream cheese with minimal stabilizers.
• Beans should list only beans, water, and salt.
• Skip canned chili seasoning to avoid seed oils.

Substitutions & Variations

• Use ground turkey instead of chicken.
• Add extra broth for a thinner chili.
• Stir in shredded cheese before serving if desired.

Storage Instructions

• Refrigerate 3–4 days in an airtight container.
• Reheat on stovetop or microwave.
• Freezing is possible but texture may soften slightly.