slow cooker chikclen chile

Ingredients

• 1.5 - 2 lbs. boneless skinless chicken thighs
• ¼ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. onion powder
• 1 Tbsp. chili powder
• 2 (15-oz.) cans pinto beans, drained
• 1 (15-oz.) can petite diced tomatoes
• 1 tsp. minced garlic
• 1 cup diced white onion
• 1 Tbsp. minced jalapeno, use more if you like really spicy
• 1 (32-oz.) box chicken broth
• 1 (8-oz.) box cream cheese, cut into cubes
• ⅛ cup minced cilantro

Slow cooker size:

• 6-quart or larger

1. Add the chicken, salt, pepper, onion powder, chili powder, pinto beans, tomatoes, garlic, onion, jalapeno, and chicken broth to the slow cooker.
2. Cover and cook on HIGH for 5 hours, or low for 8.
3. Shred the chicken with 2 forks, I do this right in the slow cooker.
4. Add the cubed cream cheese into the soup. Cover for and additional 20 minutes. Stir the cream cheese into the soup. Some cream cheese chunks may remain, you can help them dissolve by pushing them up to the side of the slow cooker with the back of a spoon, and continued stirring. Stir in cilantro and serve.