Creamy Red Chicken Chili Recipe

A warm and cozy dinner with benefits. Try my slow-cooker creamy red chicken chili recipe for a delicious and healthy dinner. You’ll also love my philly cheesesteak pasta, turkey vegetable soup, and high protein chili.

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This creamy red chicken chili recipe has everything you want in a cozy weeknight dinner.

It’s ridiculously easy, super tasty, and dietitian-designed to maximize protein and fiber. Say goodbye to white chicken chili — because this simple recipe is bursting with flavor and it’s good for you too.

Save this recipe for the best one-pot dinner to make in your slow cooker this winter. Scroll down for instructions on how to use a pot instead of a slow cooker, and some helpful product links.

Why you’ll love my creamy red chicken chili

• 43 grams of protein
• 17 grams fiber (this is over half your daily requirement)
• Super easy
• Minimal clean-up
• Very flavorful and a great alternative to white chicken chili

What makes this recipe healthy?

As a Registered Dietitian, I’m always trying to maximize nutrition in my recipes so you can have delicious meals that support your health, too.

Here’s how I made this recipe more nutritious:

• Lots of protein from lean chicken to keep you full, support immunity, and support healthy muscles
• Extra fiber from beans and corn for healthy digestion and heart health
• Lots of vitamins and minerals from colorful vegetables
• Calorie-conscious to support weight loss goals

Key ingredients

Scroll down to the recipe card for the full list of ingredients and their quantities.

Here’s a few important ingredients and substitutions:

• Skinless boneless chicken breasts: The recipe calls for about a pound of chicken breast, but you can use a little more or less and adjust the liquid as needed. You could also use skinless, boneless chicken thighs if preferred.
• Yellow onion: Feel free to substitute white or red onion if needed.
• Green bell pepper: You can use any color bell pepper for this recipe.
• Chopped green chillies: I wouldn’t recommend skipping this — it’s great for flavor.
• Fire roasted crushed tomatoes: I prefer crushed tomatoes over diced because they are more broken down and saucy. I also recommend opting for fire roasted over regular because they have incredible flavor.
• Better Than Bouillon Chicken Flavor: This is a bouillon paste with great flavor. If you can’t find it, you could substitute for the vegetarian bouillon from the same brand. Or, you can use bouillon powder.
• Pinto and black beans: Feel free to use whatever beans you like in this red chicken chili recipe, such as white beans, red kidney beans, or even canned lentils. Make sure you drain and rinse your beans well to avoid digestive troubles.
• Cream cheese: We’ll stir in a few ounces of cream cheese to make this a creamy and extra satisfying chili. But don’t worry, we don’t use too much in an effort to make this healthy and balanced. If preferred, you can skip this or substitute plain Greek yogurt.

How to make creamy red chicken chili

Add all ingredients except beans, corn, cream cheese, and lime to a slow cooker. Stir and cover. Cook on high for 3 ½-hours, or low for 7-hours, or until the chicken can easily be pulled apart with a fork.

Shred the chicken with a fork. You can do this right in your slow cooker, or shred on a cutting board and return to the slow cooker.

Add beans and corn to the slow cooker. Stir and cover. Cook for another 30-minutes on the same setting, or until beans are warmed through.

Add cream cheese and the juice of 1/2 lime. Stir until cream cheese is completely melted. Taste, and adjust lime juice or other seasonings as desired.

What to serve with chicken chili

Toppings for chicken chili

• Shredded pepperjack cheese
• Shredded sharp cheddar
• Plain Greek yogurt
• Sour cream
• Fresh lime juice
• Cilantro
• Pickled or fresh jalapenos
• Diced red onion
• Sliced green onion

Sides for chicken chili

• Tortilla chips
• Garlic bread
• Corn bread
• Potato wedges
• Sweet potato fries
• Carrot fries

What to put chicken chili on

• Baked potato
• Baked sweet potato
• Tater tops
• Spaghetti squash
• Zucchini noodles
• Roasted acorn squash

Helpful tools and products

• Better Than Bouillon Chicken Flavor
• Slow cooker
• Dutch oven (if you’d prefer to cook this stovetop)
• Food containers for leftovers

How to store leftovers

I’d recommend storing all leftovers in single-serving food containers with fitted lids.

Fridge: Leftover red chicken chili can be stored in the fridge for up to three days.

Freezer: This chili can be stored in the freezer for up to three months. Make sure to use freezer-safe food storage containers.

Re-heating: Thaw your chili overnight in the fridge if needed. Re-heat in the microwave for 60-90 seconds, covered and stirring occasionally, or until heated through. For stove, heat in a small pot on medium heat for 5-minutes or until heated through.

Top tip

If your chicken is feeling tough or hard to shred, it just needs more time! Cook for another 30-45 minutes and try again.

More healthy and cozy dinners

Balsamic chicken pasta
Taco baked potato
Baked feta pasta
Gluten-free chicken meatballs
Healthier hamburger helper
Salmon rice cooker bowls
White bean chicken soup
One-pot salmon and orzo

Frequently asked questions