Creamy Slow Cooker Chicken Chili: Practical Dinner

Aqueça o azeite em uma frigideira grande em fogo médio-alto. Season the chicken breast with salt and pepper. Brown the chicken for about 2-3 minutes on each side until lightly golden. No need to cook completely at this stage, just sear the surface.

Transfer the seared chicken to the bottom of your slow cooker. In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic, red bell pepper, and green bell pepper, sautéing for another 2 minutes, until they become aromatic.

Incorporate the smoked paprika, cumin powder, chili powder, and dried oregano into the skillet. Stir for 1 minute, allowing the seasonings to release their aromas and incorporate into the vegetables. This step intensifies the chili flavors.

Pour the vegetable and seasoning mixture over the chicken in the slow cooker. Add the chicken broth, chopped peeled tomatoes, black beans and corn. Stir gently to combine all ingredients inside the container.

Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours. The cooking time will depend on the power of your appliance. The chicken will be cooked and shredding easily at the end.

Remove the chicken from the slow cooker and shred it with the help of two forks. Return the shredded chicken to the pan. Add the room-temperature cream cheese and stir vigorously until it is completely melted and incorporated, creating a creamy and uniform texture.

Taste the chili and adjust the seasoning with salt and black pepper, if necessary. Serve immediately, garnished with fresh chopped cilantro. This chili is delicious on its own or with your favorite toppings.