Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 oz canned chopped green chilies
  • 15 oz canned Great Northern beans, drained and rinsed
  • 15 oz canned black beans, drained and rinsed
  • 1.5 cups frozen sweet corn
  • 2 cups low-sodium chicken bone broth
  • 8 oz full-fat cream cheese, softened and cubed
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Prep the foundation: Place the 1.5 lbs of boneless, skinless chicken thighs at the very bottom of your 6 quart slow cooker. Ensure they are in a single layer if possible for even heat contact.
  2. Season the meat: Sprinkle 1 tbsp chili powder, 1 tsp cumin, 1 tsp onion powder, and 1/2 tsp smoked paprika directly onto the chicken. Note: This blooms the spices against the meat and fat for better flavor absorption.
  3. Add aromatics: Scatter the diced yellow onion, minced garlic cloves, and the 4 oz of green chilies over the seasoned chicken.
  4. Incorporate the pantry items: Add the 15 oz of drained Great Northern beans, 15 oz of black beans, and 1.5 cups of frozen sweet corn to the pot.
  5. Pour the liquid: Carefully pour 2 cups of chicken bone broth over the top of everything. Do not stir yet; let the layers sit.
  6. Simmer slow: Cover with the lid and cook on High for 4 hours. You can also do 8 hours on Low if you're out for the day. until the chicken is tender and falling apart.
  7. Shred the protein: Carefully remove the chicken thighs from the pot and place them on a plate. Use two forks to shred the meat into small pieces.
  8. The final melt: Return the shredded meat to the slow cooker and add the 8 oz of cubed, softened cream cheese.
  9. Emulsify the sauce: Stir the chili vigorously for about 2 minutes. until the cheese is completely melted and the chili is creamy.
  10. Final season: Taste the chili and add the 1/2 tsp salt and 1/2 tsp black pepper, adjusting if you prefer a saltier profile. By keeping the cream cheese until the very end, we prevent it from overheating and potentially curdling during the long 4 hour simmer. This tempering of the cheese into the hot liquid ensures the smoothest possible finish.