Creamy Slow-Cooked Chicken Chili

Ingredients

• 2 pounds skinless, boneless chicken breasts
• 4 cups chicken broth
• 2 cups water, or as needed
• 1 (15.8 ounce) can great northern beans, drained and rinsed
• 1 cup tomato puree
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 1 teaspoon molasses
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• salt to taste
• 4 ounces pepper jack cheese, cubed
• 4 ounces Monterey Jack cheese, cubed
• 1 green bell pepper, diced
• ¼ cup sour cream, or to taste

Step 1

Ad the chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, and all the spices—including chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt—into a 6-quart slow cooker. Give everything a gentle stir to mix it all together. Cover and let it cook on low for about 4 to 6 hours, until the chicken is tender and easy to shred.

Step 2

Once the chicken is cooked through, take it out and shred it with two forks. Toss the shredded chicken back into the slow cooker, then stir in the pepper jack and Monterey jack cheeses along with the chopped bell pepper. Put the lid back on and cook for another 30 to 45 minutes, or until the peppers soften and the cheese melts into the chili.

Step 3

Before serving, taste the chili and adjust the seasoning with a bit more salt, black pepper, or chili powder if you think it needs it. Don’t forget to fish out the bay leaves. Serve it up warm, and if you like, add a dollop of sour cream and some extra cheese on top for a creamy finish.