Crock Pot Cream Cheese Chicken Chili

INGREDIENTS

– 1 medium onion  – 1 bell pepper  – 2 boneless skinless chicken breasts – 3 tablespoons Taco Seasoning  – 3 cloves garlic  – 2 cups chicken stock – 30 ounces Northern beans  – 4 ounces diced green chilis mild or hot – 8 ounces cream cheese – 1 cup Monterey Jack cheese shredded – 1 cup cheddar cheese shredded – 1/4 cup chopped green onions – Crispy tortilla strips for garnish

STEP 1: Prepare slow cooker by spraying it with a non stick cooking spray or by using a crock pot liner. Then place diced onions and bell pepper in the bottom of the slow cooker. Season both sides of the chicken with taco seasoning; place chicken in an even layer on top of the peppers and onions. Next, add minced garlic and pour chicken stock into the crock.

STEP 2: Cover and cook for five hours, then remove chicken and shred with two forks. Add the cheeses, diced chilis (do not drain) and the drained beans to the crock pot. Cook an additional 30-45 minutes.

STEP 3: Serve in bowls and top with green onions and crispy tortilla strips.

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