My Favorite Slow Cooker Chicken Chili Recipe

Bahan-bahan (10 porsi)

• 2 (14.5-ounce/411g) cans petite diced tomatoes, drained (or 1 28-ounce/794g can)
• 1 (15-ounce/425g) can tomato sauce
• 2 large skinless boneless chicken breasts (about 1.5 lbs/680g)
• 1 cup (240g/ml) chicken broth (I use reduced-sodium)
• 1 cup (130g) diced yellow onion*
• 1 large green bell pepper, chopped
• 1 (15-ounce/425g) can corn (rinsed and drained) or 1 package of frozen corn
• 1 (15-ounce/425g) can black beans, drained and rinsed
• 1 jalapeño, minced (remove seeds and ribs)
• 1 teaspoon salt
• 2 teaspoons dried oregano or Italian seasoning blend
• 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
• 1 Tablespoon ground cumin
• 3 g arlic cloves, minced
• 4 ounces (113g) full-fat or light brick-style cream cheese*, at room temperature