Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1.5 cups low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (10 oz) Ro-Tel diced tomatoes with green chilies, undrained
  • 1 can (4 oz) chopped mild green chilies
  • 1.5 cups frozen sweet corn
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 block (8 oz) full-fat cream cheese, cubed and softened

Instructions:

  1. Place the finely diced yellow onions at the bottom of a 6-quart slow cooker. Lay the chicken thighs over the onions and coat them evenly with chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper.
  2. Add the drained beans, frozen corn, undrained diced tomatoes with green chilies, and chicken broth. Do not stir. Cover and cook on Low for 6 hours (or High for 4 hours) until the chicken is tender.
  3. Remove the chicken thighs to a plate and shred with two forks. Add the cubed, softened cream cheese to the slow cooker liquid. Whisk or stir vigorously until the cheese is fully melted and the broth is creamy.
  4. Return the shredded chicken to the pot. Stir to combine and let the chili sit on the 'Warm' setting for 10 minutes to allow the sauce to thicken before serving.