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creamy chicken crockpot chili

Creamy Chicken Crockpot Chili

Yield: About 6 servings Prep Time: 10 minutes Cook Time: 3–6 hours Method: Slow Cooker
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Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 10-ounce can red enchilada sauce
  • 1 4-ounce can Hatch diced green chiles
  • 2 cups chicken broth
  • 1 1/2 cups frozen corn
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 8 ounces cream cheese
  • For serving optional:
  • Sour cream
  • Fresh lime juice or lime wedges
  • Chopped fresh parsley
  • Red pepper flakes
  • Shredded cheese
  • Avocado
  • Tortilla strips or crushed tortilla chips

Method
 

  1. Purée the sauce. Add the red enchilada sauce and Hatch green chiles to a blender or food processor and purée until smooth.
  2. Fill the Crockpot. Add the chicken breasts, puréed enchilada sauce mixture, chicken broth, frozen corn, cannellini beans, chili powder, cumin, kosher salt, black pepper, and oregano to your slow cooker. Give everything a good stir.
  3. Cook. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is cooked through and tender enough to shred easily.
  4. Remove the chicken. Transfer the cooked chicken breasts to a medium bowl and set aside.
  5. Add the cream cheese. Soften the cream cheese in the microwave for about 60 seconds. Add it to the Crockpot, turn the slow cooker to HIGH, and stir as the cream cheese begins to melt into the chili.
  6. Shred the chicken. While the cream cheese is melting, use two forks to shred the chicken.
  7. Bring it all together. Return the shredded chicken to the Crockpot and stir until everything is combined and the cream cheese has completely melted into the broth.
  8. Serve. Ladle into bowls and pile on whatever toppings make you happy. My bowl gets sour cream, fresh lime juice, parsley, and red pepper flakes.

Notes

Chicken: I prefer chicken breasts, but boneless, skinless chicken thighs will work here, too.
Green chiles: Puréeing the Hatch green chiles with the enchilada sauce gives you their flavor without noticeable pieces of chile. If texture isn't an issue at your house, you can simply add both straight to the Crockpot.
Leftovers: Store cooled chili in an airtight container in the refrigerator. The chili will thicken as it sits, so add a splash of chicken broth when reheating if you'd like to loosen it up.
Meal prep: This chili reheats beautifully, which means making a giant batch for yourself absolutely counts as planning ahead. We have established this and will be taking no further questions.