Toppings:sliced green onions, jalapenos, fresh cilantro or parsley, shredded cheddar or jack cheese, Mexican crema, avocados, and toasted tortillas
Place chicken breasts in slow cooker. Top with onion, garlic, beans, chiles, cumin, salt, chili powder, oregano, black pepper and cayenne.
Stir in chicken stock.
Cover and cook on low 4-6 hours, or on high 2-3 hours.
When chicken is tender, remove from slow cooker and place on a cutting board. Using two forks, shred the chicken.
In a small bowl, mix some of the chili’s hot liquid with the cream cheese to help it melt. Pour mixture back in the slow cooker, add the shredded chicken and corn.
Cover and cook another 15-20 minutes, or until chili is smooth, creamy and slightly thickened. Stir in fresh cilantro or parsley.
Ladle into bowls and serve with desired toppings. Enjoy!
Tip: For a thicker chili, combine a tablespoon of cornstarch with a couple tablespoons of chicken stock, water or milk in a small bowl. When the mixture is smooth, pour into the chili and cook to thicken.