Ingredients
Equipment
Method
- Add the onion, garlic, chicken broth, beans, corn, green chiles, cumin, chili powder, oregano, salt, and pepper to a 6-quart slow cooker.
- Stir to combine.
- Nestle the chicken into the mixture.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
- Transfer the chicken to a cutting board.
- Shred the chicken with two forks.
- Whisk the cream cheese into 1/2 cup of hot cooking liquid until smooth.
- Stir the cream cheese mixture back into the slow cooker with the shredded chicken and pepper jack.
- Cover and cook on WARM for 10 to 15 minutes, stirring until the cheese is melted and the chili is creamy.
Notes
For the creamiest texture, whisk the softened cream cheese into hot cooking liquid until completely smooth before stirring it into the slow cooker. Refrigerate leftovers for 3–4 days; freezing is possible, though the dairy may change texture when thawed. For a dairy-free version, use dairy-free cream cheese and pepper jack alternatives.
