Description
Ingredients
- Cooking spray
Add First
- 1 (10-ounce) can green enchilada sauce
- 2 (15.5-ounce) cans Great Northern white beans drained and rinsed
- 1 pound boneless, skinless chicken thighs or breasts, see note 1
- 1-1/2 cups frozen corn
- 2 (4-ounce) cans diced green chiles mild
- 3/4 teaspoon dried oregano
- 3/4 teaspoon paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken stock or broth, see note 2
Add Later:
- 1 (8-ounce) package cream cheese see note 3
- 1/4 cup finely chopped cilantro optional
- 1 large lime optional
- Optional toppings for serving, see
Instructions
Spray the inside of a 6-quart Crock-Pot with cooking spray. Trim any fat from the chicken and, if using breasts, cut into 2–3 pieces.
Add all “add first” ingredients to the crockpot. Stir to combine and ensure the chicken is submerged.
Cover and cook on low for 4–6 hours or on high for 3–5 hours, until the chicken easily shreds.
Remove the chicken from the crockpot and shred it in a bowl. Don’t add it back into the crockpot yet.
Soften the cream cheese in the microwave (about 1 minute) and add it to the Crock-Pot. Use a whisk to briskly mix the softened cream cheese into the chili. Once smooth, return the shredded chicken to the crockpot and stir in cilantro and 1–2 tabelspoons lime juice (optional).
Ladle chili into bowls and top with your favorite toppings like cheese, sour cream, avocado, or tortilla strips.
- Prep Time: 10 min
- Cook Time: 3 hours
- Category: Main Dish
- Method: Crock Pot
- Cuisine: American