Hey there, Sweetie!
A few weeks ago I shared a super simple crock pot chicken taco recipe with you guys and I admit, I’ve been slightly obsessed with “crock potting” it up ever since.
There’s pretty much nothing easier than popping everything in a crock pot while sipping your morning coffee and letting time do the work for you, am I right?!
Which is exactly why I think you’re gonna love this crock pot Chicken chili as much as I do. 🙂
Here’s what you’re gonna need:
2 cups chicken broth/stock
1.5 lb chicken breast (3-4 breasts)
1 onion, chopped
3 cloves garlic, chopped
1.5 cups frozen corn kernels, thawed
1 can (15.5 ounces) great northern beans, undrained
(2) 7 ounce cans chopped green chilies, undrained
2 tsp cumin
½ tsp coriander
½ tsp black pepper
½ tsp red pepper flakes
4 ounces cream cheese
1/3 cup sour cream
Fresh cilantro (for topping)
Salt (to taste)
Here’s what you’re gonna do:
In a crock pot add chicken stock, chopped onion, garlic, beans (undrained), chilies (undrained), cumin, coriander, red pepper flakes, pepper and stir.
Add the chicken (make sure it is covered by liquid) and cook on low for 6-8 hours.
Shred chicken with forks and add cream cheese, sour cream, corn, juice of 1 lime and salt to taste. Stir until cream cheese is melted.
Serve with cilantro, cheese and additional sour cream!