Name: Easy High Protein Crockpot Chicken Chili
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 2 pounds boneless skinless chicken breasts; 1 can (15 oz) black beans (drained and rinsed); 1 can (10 oz) diced tomatoes with green chilies; 2 cups chicken broth; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt (plus more to taste); 4 ounces cream cheese (cubed); 1 cup frozen corn kernels; 2 tablespoons lime juice; Shredded cheese and crushed tortilla chips (for serving (optional))

Lift the crockpot lid and steam rolls out, carrying the smell of cumin and simmered chicken. The broth turns deep red-orange, flecked with black beans. Press a fork into the chicken and it shreds apart with almost no resistance.

Shredded chicken breast, black beans, and melted cream cheese make this chili thick and protein-packed. It works for busy weeknights, meal prep lunches, or feeding a family without turning on the stove. The crockpot does the work over about 6 hours on low (after 15 minutes of prep), and the recipe yields 6 servings at roughly 320 calories and 34 grams of protein each.

Prep	Cook	Total	Servings	Difficulty
15 min	6 h	6 h 15 min	6 servings	Advanced

Quick Facts

Easy High Protein Crockpot Chicken Chili | Lazy Girl Dinner

Why You'll Love This Recipe

Dump and forget: Everything goes into the crockpot raw, so there's no sautéing or browning required for this easy high protein crockpot chicken chili.
High protein, low effort: Each bowl holds about 34 grams of protein from the chicken and black beans, for around 320 calories.
One pot, few dishes: You wash the crockpot insert, a cutting board, and a couple of forks, and you're done.
Great for meal prep: It reheats well all week and freezes in individual portions for later.

A Closer Look at the Technique

The chicken breasts go in raw, fully submerged under broth, tomatoes, and beans. Over 6 to 7 hours on low (or 3 to 4 hours on high), the meat goes from pink to opaque and starts to loosen at the edges. By the end it pulls apart with almost no pressure from a fork. Shredding it right in the pot, instead of in a separate bowl, lets every strand soak up the chili broth before the cream cheese goes in. Once the cubes drop in, stir every couple of minutes and watch the broth go from watery to thick and glossy within about 10 minutes, with no white streaks left floating on top. That shift from thin liquid to a coating consistency is the cue the chili is close to ready.

Crockpot Chicken Chili Ingredients

Ingredients for Easy High Protein Crockpot Chicken Chili | Lazy Girl Dinner

Chicken breasts: Lean protein that shreds easily after a long cook; boneless skinless thighs work too and stay a touch moister.
Black beans: Add fiber and extra protein; pinto beans or kidney beans swap in without changing the method.
Diced tomatoes with green chilies: Bring tang and mild heat; plain diced tomatoes plus a minced jalapeño work if you can't find the canned combo.
Chicken broth: Thins the chili so it simmers instead of scorches; vegetable broth is a lighter substitute.
Cream cheese: Melts into the broth for a thick, tangy finish; plain Greek yogurt stirred in off the heat is a lower-fat option.
Chili powder and cumin: Give the broth its warm, smoky base flavor and don't really have a substitute worth naming.
Frozen corn: Adds sweetness and a bit of bite against the shredded chicken; diced bell pepper is a good stand-in if you're out.

Find exact quantities and the full method in the recipe card below.

Making Crockpot Chicken Chili, Step by Step

Season and layer. Sprinkle the chicken breasts with the chili powder, cumin, garlic powder, onion powder, and salt, then top with the beans and diced tomatoes without stirring. Pour in the broth, stir once to blend the spices into the liquid, cover, and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is opaque and pulls apart easily with a fork.
Shred the chicken. Lift the chicken onto a cutting board and shred it with two forks, then return the strands to the pot so they soak back up the broth.
Stir in the cream cheese. Cut the cream cheese into cubes and drop them into the hot chili, stirring every few minutes until fully melted and the broth turns thick and glossy, about 10 minutes.
Finish and serve. Stir in the corn and lime juice, taste for salt, then ladle into bowls and top with shredded cheese or crushed tortilla chips.

Keeping and Reheating

This chili keeps in the fridge in an airtight container for up to 4 days; the cream cheese may separate slightly as it chills, but a quick stir over heat brings it back together. Freeze cooled portions for up to 3 months and thaw overnight in the fridge before reheating. Warm it on the stovetop over medium-low heat or in the microwave in 1-minute bursts, adding a splash of broth since it thickens considerably as it sits.

Crockpot Chicken Chili Questions We Get

Do I need to brown the chicken before adding it to the crockpot?

No. Raw chicken breasts cook safely and evenly in the broth over about 6 hours, which keeps this a true one-pot meal with nothing to clean before you start.

What gives this chicken chili so much protein?

Shredded chicken breast and black beans both contribute, so a single bowl carries about 34 grams of protein without any powders or supplements added.

Can I use chicken thighs instead of chicken breasts?

Boneless thighs hold up well here and stay moister than breasts over the long cook time, though they add a bit more fat to the finished chili.