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Crockpot chicken chili
3 medium to large boneless skinless chicken breasts
3 cups vegetable stock
1 (15-ounce) can corn, undrained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can diced tomatoes, undrained
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon hot sauce
3/4 teaspoon dried dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package cream cheese
1 cup shredded cheddar cheese
1. Put the chicken breasts in the slow cooker. Pour in the stock, corn, beans, tomatoes, garlic, chili powder, cumin, hot sauce, dill, salt, and pepper. Stir to combine.
2. Place the cream cheese on top of the mixture and cover. Cook on high for 4 hours or low for 8 hours.
3. Remove the chicken to a plate and allow to cool slightly. Using a whisk, stir the mixture in the slow cooker to ensure the cream cheese is incorporated and no lumps remain. Stir in the cheddar.
4. Using two forks, shred the chicken into bite-sized pieces and return to the slow cooker. Stir to combine.
5. Serve the chili in bowls with your preferred toppings.
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