Recipe Review

Treat Yourself to an Enormous Pot of Queso Chicken Chili

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queso chicken chili with kale in bowl
Credit: Pinch of Yum

Do you have a big pot and a lot of time on your hands? You might need some of this crockpot chicken chili with roasted corn and jalapeños. It’s flavorful, delicious, and comforting. Best of all, it keeps well and reheats easily — the author says it tastes even better as leftovers — so if you make a huge batch, you’ll have some rich, cheesy chili to enjoy for weeks. 

The best part about a slow-cooker is that it cooks everything low and slow for a long time, which means the meat is soft and meltingly tender. The second-best thing about a slow-cooker is that you can just toss everything into the pot and leave it to cook on its own, without any attention. You can definitely do that with this recipe if you’re pressed for time. But if you have the time to make something really special, this recipe benefits a lot from skillet-roasting the corn, peppers, and jalapeños

The special trick to this recipe is that you will put the chicken in the slow-cooker or Instant Pot with some salsa, water, and seasonings. That’s a spectacular way to cook chicken in an Instant Pot, if you’re in a hurry. But when you’re not in a hurry, it’s still a good way to guarantee moist, tender, fall-apart chicken to mix with corn, bell peppers, and jalapeños that have been roasted until they’re blistered and starting to turn golden-brown and delicious.

To make it extra rich and creamy, you’re going to add a chunk of cream cheese and grated pepper Jack at the end, which is sort of the same as putting a dollop of sour cream and shredded cheese on top of the finished chili, but it takes some of the work out of it and ensures every bite will taste exactly the way you want it to.  

Get the Recipe: Queso Chicken Chili from Pinch of Yum

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