Spicy Crockpot Chicken Chili
1 lb boneless skinless chicken breasts, trimmed
1 tsp Elijah's Xtreme Ghost Pepper Sauce
1 yellow onion , diced
2 cloves garlic, minced
24 oz. chicken broth
2 15oz cans beans, drained and rinsed
2 4oz cans diced green chiles (hot)
15oz can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
Small handful fresh cilantro, chopped
4 oz reduced fat cream cheese , softened
1/4 cup half and half
Minced fresh cilantro
Shredded Monterey jack or Mexican cheese
Add trimmed chicken to bottom of slow cooker top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Shred chicken in the crock pot. Add Elijah's Xtreme Ghost Pepper Sauce
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and thickened.
Stir well and serve with toppings.