Game day at the Williams’ house isn’t complete without a slow cooker full of this savory chicken chili simmering away. Make it extra spicy with chopped jalapeños or keep it creamy with a dollop of sour cream, and get settled in to watch the Ravens take th... Game day at the Williams’ house isn’t complete without a slow cooker full of this savory chicken chili simmering away. Make it extra spicy with chopped jalapeños or keep it creamy with a dollop of sour cream, and get settled in to watch the Ravens take the field. Recipe credit: Brandon Williams of the Baltimore Ravens Read More Read Less
- 1 3/4 pounds boneless skinless chicken breast
- 2 teaspoons McCormick® Ground Cumin
- 2 teaspoons McCormick® Oregano Leaves
- 1 teaspoon McCormick® Chili Powder
- 1/2 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Ground Cayenne Red Pepper
- 1 1/4 teaspoons salt
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 2 cans (15 ounces each) white beans, such as cannellini, navy or great northern, drained and rinsed
- 1 1/2 cups yellow corn
- 1 medium yellow onion, peeled and chopped
- 1 medium green bell pepper, seeded and chopped
- 1 container (32 ounces) unsalted chicken stock
- 1/2 cup finely chopped fresh cilantro
- 1/2 package (4 ounces) cream cheese, softened
- 1 Place chicken in slow cooker. Mix seasonings, salt and pepper in small bowl. Sprinkle chicken with seasoning mixture. Add remaining ingredients, except cream cheese; stir to mix. Cover.
- 2 Cook 8 hours on LOW or 3 to 4 hours on HIGH.
- 3 Remove chicken from slow cooker. Shred, using 2 forks. Set aside.
- 4 Transfer 1 1/2 cups chili mixture from slow cooker to blender container. Add cream cheese. Pureé until smooth. Stir into slow cooker. Return chicken to slow cooker, stirring to mix. Cover.
- 5 Cook 5 to 10 minutes on HIGH, or until heated through. Stir before serving. Serve with desired toppings, such as sliced jalapeños, chopped avocado, sour cream, tortilla strips and shredded cheese.
• For thicker chili, whisk 1 tablespoon corn starch and 2 to 3 tablespoons milk or half and half in small bowl until smooth. Stir mixture into chili and cook 5 minutes longer on HIGH.
• Substitute 1 jalapeño pepper, chopped or 2 cans chopped green chilis in place of the green bell pepper, for a spicy kick.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.
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