My Favorite Slow Cooker Chicken Chili Recipe

Discover My Favorite Slow Cooker Chicken Chili Recipe. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 (14.5-ounce/411g) cans petite diced tomatoes, drained (or 1 28-ounce/794g can) ↔ Substituir
• 1 (15-ounce/425g) can tomato sauce ↔ Substituir
• 2 large skinless boneless chicken breasts (about 1.5 lbs/680g) ↔ Substituir
• 1 cup (240g/ml) chicken broth (I use reduced-sodium) ↔ Substituir
• 1 cup (130g) diced yellow onion* ↔ Substituir
• 1 large green bell pepper, chopped ↔ Substituir
• 1 (15-ounce/425g) can corn (rinsed and drained) or 1 package of frozen corn ↔ Substituir
• 1 (15-ounce/425g) can black beans, drained and rinsed ↔ Substituir
• 1 jalapeño, minced (remove seeds and ribs) ↔ Substituir
• 1 teaspoon salt ↔ Substituir
• 2 teaspoons dried oregano or Italian seasoning blend ↔ Substituir
• 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili) ↔ Substituir
• 1 Tablespoon ground cumin ↔ Substituir
• 3 garlic cloves, minced ↔ Substituir
• 4 ounces (113g) full-fat or light brick-style cream cheese*, at room temperature ↔ Substituir

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