Creamy Chicken Chili (Printer-Friendly Version)

# What You'll Need:

→ Base Proteins

01 - 2 large skinless boneless chicken breasts (about 1.5 lbs/680g)

→ Vegetables and Beans

02 - 2 (14.5-ounce) cans petite diced tomatoes, drained
03 - 1 (15-ounce) can tomato sauce
04 - 1 cup diced yellow onion
05 - 1 large green bell pepper, chopped
06 - 1 (15-ounce) can corn, drained
07 - 1 (15-ounce) can black beans, drained and rinsed
08 - 1 jalapeño, minced
09 - 3 garlic cloves, minced

→ Liquids and Seasonings

10 - 1 cup chicken broth
11 - 2 teaspoons each: dried oregano, chili powder
12 - 1 tablespoon ground cumin
13 - 1 teaspoon salt

→ Finishing

14 - 4 ounces cream cheese, room temperature

# Let's Cook!:

01 - Add all ingredients except cream cheese to 6-quart or larger slow cooker. Stir to combine.
02 - Cover and cook on low 7 hours or high 3 hours.
03 - Remove chicken, shred with forks, return to cooker. Add cream cheese and stir until melted.
04 - Cook additional 10-15 minutes. Serve with desired toppings.

# Recipe Notes:

01 - A creamy, mildly spiced slow cooker chicken chili that's easy to customize and freezer-friendly.

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