Creamy Crockpot Chicken Chili (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless skinless chicken breasts, trimmed of excess fat
02 -
1 yellow onion, diced
03 -
2 cloves garlic, minced
04 -
24 oz chicken broth (low sodium)
05 -
2 cans (15 oz each) great Northern beans, drained and rinsed
06 -
2 cans (4 oz each) diced green chiles (1 hot, 1 mild)
07 -
1 can (15 oz) whole kernel corn, drained
08 -
1 tsp salt
09 -
1/2 tsp black pepper
10 -
1 tsp cumin
11 -
3/4 tsp oregano
12 -
1/2 tsp chili powder
13 -
1/4 tsp cayenne pepper
14 -
Small handful of fresh cilantro, chopped
15 -
4 oz reduced-fat cream cheese, softened
16 -
1/4 cup half and half
→ Optional Toppings
17 -
Sliced jalapeños
18 -
Sliced avocados
19 -
Dollop of sour cream
20 -
Minced fresh cilantro
21 -
Tortilla strips
22 -
Shredded Monterey Jack or Mexican cheese
# Instructions:
01 -
Add chicken breasts to the bottom of the slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Add diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir.
02 -
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
03 -
Remove chicken to a large mixing bowl, shred it using two forks, and return the shredded chicken to the slow cooker.
04 -
Add cream cheese and half and half to the slow cooker. Stir well, cover, and cook on HIGH for 15 minutes until the chili is creamy and slightly thickened.
05 -
To ensure a smooth blend of cream cheese, add softened cream cheese to a small mixing bowl with a few ladles of hot chili liquid from the slow cooker. Whisk until smooth, then stir the mixture back into the slow cooker before adding in the half and half.
06 -
Stir well and serve hot with desired toppings such as jalapeños, avocados, sour cream, tortilla strips, or shredded cheese.
# Notes:
01 -
To thicken chili further, mix 1 tbsp cornstarch with 2-3 tbsp of milk, half and half, chicken broth, or water. Stir into the chili and cook to desired consistency.