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Creamy Crockpot Chicken Chili Delight finished recipe

Creamy Crockpot Chicken Chili Delight

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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 10 cups servings
Ingredients Method

Ingredients
  

For the Chicken Chili
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 medium yellow onion about 6 ounces (170 g), finely diced
  • 1 medium poblano pepper about 4 ounces (115 g), seeded and diced
  • 3 garlic cloves minced
  • 2 cans cannellini or great northern beans drained and rinsed
  • 1 1/2 cups frozen corn unthawed
  • 1 can diced green chiles undrained
  • 3 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon mild chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces full-fat block cream cheese softened and cut into cubes
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
Optional Garnishes
  • 1/2 cup shredded Monterey Jack cheese optional
  • 1 medium avocado diced, optional
  • 2 green onions thinly sliced, optional
  • 1 medium lime cut into wedges, optional
  • Sliced jalapeño optional

Method
 

Method
  1. Prepare the slow cooker: Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer or with only slight overlap.
  2. Add the vegetables and beans: Add the diced onion, poblano, garlic, drained white beans, frozen corn, and undrained green chiles over and around the chicken.
  3. Season the chili: Sprinkle in the cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Pour the chicken broth evenly over the ingredients.
  4. Slow cook the chicken: Cover and cook on LOW for 4 hours. Avoid repeatedly lifting the lid, which releases heat and can extend the cooking time.
  5. Check the chicken for doneness: After 4 hours, check the thickest piece of chicken with an instant-read thermometer. It must reach at least 165°F (74°C) and should be tender enough to shred easily. If necessary, cover and cook for another 15 to 30 minutes.
  6. Shred the chicken: Transfer the cooked chicken to a clean cutting board or bowl. Shred it into bite-size pieces with two forks.
  7. Thicken part of the chili: Use the back of a spoon or a potato masher to mash about 1 cup of the beans directly in the slow cooker. This naturally thickens the broth while leaving most of the beans whole.
  8. Return the chicken: Stir the shredded chicken back into the slow cooker until it is evenly distributed through the beans, vegetables, and broth.
  9. Add the cream cheese: Add the softened cream cheese cubes. Cover and cook on LOW for another 20 to 30 minutes, stirring once or twice, until the cheese is melted.
  10. Stir until creamy: Stir the chili thoroughly until no visible cream cheese pieces remain. The broth should look creamy and lightly thickened while still being loose enough to ladle.
  11. Finish with lime and cilantro: Turn off the slow cooker. Stir in the lime juice and chopped cilantro. Taste before adding more salt because the broth, beans, and cream cheese all contribute seasoning.
  12. Rest briefly: Let the chili stand uncovered for 10 minutes. It will thicken slightly as it cools.
  13. Garnish and serve: Ladle into six bowls: Top with Monterey Jack cheese, avocado, green onions, lime wedges, or jalapeño as desired.

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