Optional Toppings Such as Queso fresco crumbles, cilantro, jalapeños, and tortilla chips for serving.
Instructions
Chicken. Place your uncooked chicken breasts into your slow cooker and then drizzle the oil on top of it. Then add the pepper, onions, and beans to the slow cooker.
Wet Ingredients. In a medium bowl, use a whisk to combine together the broth/water and seasonings. Then pour this over the ingredients in your slow cooker.
Cook. Cover your slow cooker and cook on high for four hours or low for eight hours.
Shred. Carefully remove the chicken from your slow cooker and use two forks to shred it. Then return the chicken to the slow cooker.
Cheese. Add the cream cheese to the slow cooker and give the ingredients a quick stir. Slow cook on high for eight to 10 minutes or until the cheese has melted and the chili is creamy.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!