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Slow Cooker Chicken Queso Chili

Preparation 10 Serves 12     adjust servings

Cook up a batch of this creamy, cheesy chili. Easy to make and ideal for game day parties, autumn dinners and lazy weekend meals, this simple recipe can be prepped in less than 10 minutes, then set aside where it will simmer until it’s time to serve dinner. Enjoy with corn chips for dipping, or serve on top of white rice for a filling dish that everyone will love.


  • 1 pound boneless, skinless chicken breasts
  • 1 (16 ounce) jar salsa
  • 2 cups chicken broth
  • 1 (1.5 oz) packet taco seasoning
  • 1 jalapeno, seeded and finely diced
  • 1 1/2 cups frozen or canned fire-roasted corn
  • 1 (14 oz) can black beans, rinsed and drained
  • 1 (14 oz) can black-eyed peas or white beans, rinsed and drained
  • 1 (14 oz) can chili beans
  • 8 oz cream cheese, diced
  • 2 cups cheddar cheese
  • ¾ cup sour cream
  • ½ cup fresh chopped cilantro


Place the chicken breast, salsa, broth, taco seasoning, jalapeno, corn and beans in a 5-6 quart slow cooker. Cover and cook on high for 3-4 hours, or on low for 5-7 hours. Remove the chicken breasts from the slow cooker, shred with two forks. Return shredded meat to slow cooker. Stir in cream cheese and cheddar cheese. Cover and cook for an additional 15-30 minutes, until the cheese is melted and the chili is warm. Serve topped with sour cream and cilantro, if desired.

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