Chicken Chili with Mogettes

Whilst I'm a very selective fan of the slow cooker, there are some meals that just demand to be prepared that way. This chicken chili is definitely one of them, but I would never cook a lovely Texas Chili Con Carne or Spaghetti sauce in a slow cooker. They demand a thickness that this chicken chili doesn't really need. So, as the fall/winter season knocks on the kitchen door, this is definitely an easy favorite in our family. The original recipe is not mine, but I have adapted it e.g. to include our Vendéen mogettes, and I have also devised a vegetarian version which I'll share at a later date. Note: I made this while on holiday, and shopping for ingredients locally, I was lucky to find canned black beans - otherwise I would have made dry black beans first and then rinsed them. The mogettes I had with me 😉 Don't have a slow-cooker? No problem, use a Dutch oven and let it simmer gently until the chicken is super tender and the cream cheese is almost melted (stirring regularly without damaging the cheese).

Ingredients and preparation - Chicken Chili with Mogettes

For 4 people (or 2 people, 2 days)


  • 1 packet of ranch dip seasoning powder mix (look for it in the spice section or salad dressing section or see below to make your own)
  • 1 TBSP chili powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • freshly cracked pepper to taste
  • salt to taste
  • chopped parsley or coriander for garnish
  • For spiciness: fresh jalapeño or jar jalapeño slices to taste (optional)

Other ingredients

  • 2 chicken breasts (boneless, skinless, and rinsed)
  • 1 cup cooked and chopped smoked bacon (I used Herta brand 'Dés de Bacon- Fumé' which is typically 2x100g. I use 100g which amounts to a cup in this case)
  • 1 + 1/3 cups canned corn (this amounts to about 2 small cans so chuck them both in if you like)
  • 1 cup black beans rinsed (this is 240g) - if you don't have them use mogettes
  • 1 cup mogettes rinsed
  • 1 can diced tomatoes
  • 2 cups chicken broth
  • 1 cup Philadelphia original cream cheese = slightly less than a tub of 235g so I just use it all) - 'light' will work but it has sugar, 'fat free will NOT WORK as it will not melt.)
  • 1 cup shredded yellow cheddar cheese

About making your own Ranch Seasoning mix - use 2 generous tablespoons of this mixture in the chili (you can mix 2 tbsp of Ranch Seasoning with sour cream to make a dip to go with apéro chips or veggies like celery, carrots, paprikas)

  • 2 teaspoons onion powder
  • 2 teaspoons onion flakes (dried)
  • 2 teaspoons garlic powder
  • 2 tablespoons dried parsley
  • 2 teaspoons dried dill
  • 1 teaspoon black pepper
  • 1 teaspoon dried chives
  • 1 teaspoon sea salt (or crushed fleur de sel)
  • optional: about 40g (1/3 cup) of buttermilk powder if you can find it


  • Measure and rinse all beans
  • Prepare chicken broth (2 cups of water + 1 Knorr or Maggi chicken broth)
  • Cook the bacon (no oil or butter necessary)
  • Add chicken breasts to the bottom of the slow cooker
  • Add bacon
  • Add corn
  • Add white kidney beans (mogettes)
  • Add black beans
  • Add diced tomatoes (whole can)
  • Add jalapeño
  • Add all spices (see list of spices)
  • Add chicken broth
  • Add pepper (and salt - personally I taste it after it's done for salt)
  • Stir
  • Slow cook for 4 to 6 hours on Medium setting (please follow instructions for chicken on your slow cooker though!)
  • After 4 - 5 hours, remove the chicken breast and shred it using two forks
  • Return the chicken to the crockpot and simmer the rest of the time
  • When the chili is ready, stir in the cheddar cheese until melted

    Serving suggestions

    • chopped parsley or coriander - fresh herbs are always nice to finish a meal and not everybody loves coriander
    • spoonful of sour cream
    • pickled jalapeño
    • corn chips
    • corn bread or hoe cakes (= corn pancakes// recipes soon!)
    • And with a Mexican beer like Corona Extra or Dos Equis!