Place onion in the bottom of a 6-quart slow cooker. Place chicken on top and sprinkle black pepper, salt, paprika, oregano, chili powder, cumin, and garlic over the top.
Add chicken broth, Worchestershire sauce, Northern beans, green chilies, corn, and cilantro.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
Remove chicken and shred with two forks. Add chicken, Monterey Jack cheese, and cream cheese into the crock pot. Mix until well combined.
Cover and continue to cook for 30 minutes.
Stir before serving, and add your favorite toppings!
NOTES
For those who enjoy spicier chili, enhance the flavor by increasing the chili powder quantity or incorporating diced fresh jalapeños during the cooking process. Consider garnishing individual servings with hot sauce or chili flakes to add an extra kick.
If your chili’s too thick for your liking, just pour in more broth or milk until it’s just right. But if it’s too runny, mix equal parts cold water and cornstarch to make a slurry. Slowly stir that into the simmering chili to thicken it up.
NUTRITION
Calories: 171kcal
Carbohydrates: 5g
Protein: 21g
Fat: 7g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0.01g
Cholesterol: 62mg
Sodium: 377mg
Potassium: 468mg
Fiber: 1g
Sugar: 2g
Vitamin A: 265IU
Vitamin C: 4mg
Calcium: 99mg
Iron: 1mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
