I try lots of slow cooker recipes, while most fail, this one is exceptionally good despite being so easy! The beans and cream cheese turn this into a silky, cozy bowl of chili. The green chilies, cumin and paprika give it warmth without blowing your eyebrows off. Prep time 10 minutes, cook time 6 hours on low. From Craving Home Cooked.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs ( I double this, 2 pounds chicken thighs)
- 30 ounces cannellini beans 2 cans, drained and rinsed
- 15 ounces corn kernels 1 can, drained (or 1.5 cups frozen corn)
- 8 ounces diced green chilies 2 cans,
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth low-sodium
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional for heat
- salt and black pepper to taste
Finishing ingredients
- 8 ounces cream cheese softened and cut into cubes
- juice of 1 lime
- ¼ cup fresh cilantro chopped
Instructions
- Place the chicken breasts or thighs at the bottom of your slow cooker. Add the drained beans, corn, diced green chilies, chopped onion, and minced garlic over the chicken. Pour in the chicken broth. Sprinkle the cumin, oregano, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper evenly on top.
- Cover the slow cooker with the lid. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
- Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Add the softened cream cheese cubes to the slow cooker. Stir until the cream cheese is fully melted and the chili becomes creamy. If needed, cover and let it cook for an additional 15 minutes to help the cream cheese incorporate.
- Ladle the hot chili into bowls. Garnish with your favorite toppings like shredded cheese, avocado slices, a dollop of sour cream, crispy tortilla strips, and extra cilantro.
Notes
- Mash a small spoonful of beans and stir them back in if you want a thicker chili. Store up to 4 days covered in refrigerator, freeze for up to 2 months. “Try it, you’ll like it.” Lynnette