Crockpot Green Chicken Chili

Cooking in Cowboy Boots

Delicious green chicken Chili is a perfect dump it and forget about it slow cooker meal!

Prep Time 30

Cook Time 5

Course Main Course

Cuisine Mexican

1 Pound Ground chicken
1 Yellow Onion Finely Diced
3 Cloves Minced Garlic More or less depending on taste preference
1 Can Black Beans Drained and rinsed well
1 Can Red Kidney Beans Drained and rinsed well
1 Can White Beans Drained and rinsed well
1 10 oz Can Green Enchilada Sauce
2 4 oz Cans Diced Fire-Roasted Green Chiles
1 10.5 oz Can Diced Tomatoes (optional) I've also used canned tomatillos sticking with the green theme
4 Tsp Ground Chili Powder
1 Tbsp Ground Cumin
¾ Tsp Paprika
1 Tsp Sea Salt
¼ Tsp Pepper
2-3 Tbsp Fresh Cilantro Optional;
2 Cups Chicken Broth or Stock
1 8 oz Package Cream Cheese Softened
¾ Cup Corn Kernels Fresh, frozen or canned works

Brown the ground chicken in a frying pan with the diced onion and minced garlic
In a large crockpot (I use a 6-quart crockpot) pour in the green enchilada sauce, drained and rinsed beans, corn and cooked ground chicken
Add the undrained diced fire-roasted green chiles, diced tomatoes, chilli powder, cumin, paprika, about 1 teaspoon salt, about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
Cover and cook on low for 4-5 hours
Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot.
Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Briskly whisk to get the cheese completely incorporated.
Serve with desired toppings. I love a big handful of pepper-jack cheese, sour cream, a wedge of lime, crumbled corn chips, and some cilantro. Sometimes I will add grated cheddar cheese as well or in place of the pepper jack cheese