1 1/2 to 2poundsbonelessskinless chicken breasts, thighs, or a mix
1large yellow oniondiced
24-ounce cans diced green chili peppers, drained
1 1/2 to 2teaspoonskosher salt
4cupslow-sodium chicken broth
215-ounce cans cannellini or white kidney beans, drained and rinsed
1cupfrozen corn kernelsoptional
Combine the chicken, onions, green chili peppers, garlic, cumin, 1 1/2 teaspoons of salt, coriander, oregano, and bay leaf in a 6-quart or larger crockpot. Stir all ingredients together and pour chicken broth over top.
Cover and cook on the high for 4 hours on the low for 6 hours. About 30 minutes before it’s done cooking, add the beans, corn and cream cheese (if using). Taste and add the other 1/2 teaspoon of salt or other seasonings if necessary. Cover and cook for the remaining time.
Transfer the chicken to a large plate or cutting board and shred it into bite-sized pieces with 2 forks. Place chicken back into the chili and remove the bay leaf. (For a creamier chili, see Helpful Tips above.)
You can use either chicken breasts or chicken thighs in this recipe, or a combination of both.