Easy Slow Cooker Creamy Chicken Chili

My niece told me about this recipe so I decided to give it a try. I had all the ingredients on hand, however weeks ago when I bought canned corn, I picked up cream of corn, don’t know why, I never eat cream of corn. I decided what the heck I will use it, I wasn’t going to go to the store for just a can of corn. I followed the recipe, did add the extra green chili as mentioned at the end of the recipe and it came out wonderful! We had sour dough bread with it and enjoyed it very much on a cold night. It is only my husband and I so there is plenty leftover, enough for 2 more meals. One review I saw said it is too thin, not mine. It is thick enough the next day it could be use for enchiladas. This was not dry at all so creamy.

Followed the recipe except I added an 8 ounce can of diced green chilis to give it more heat. It had a bite after that but was not too hot. It really turned out better than it looked. I will definitely be making more of this.

It was very good as written. My only complaint was there was very little liquid to actually be a soup. I live in Denver so the altitude could affect this recipe. Still a great recipe.

This couldn’t be any easier! My husband and I loved it. I made 3 slight changes: I added a can of hot, diced, fire roasted green chiles as well as frozen corn instead of canned, and I added the cream cheese at the end to keep it from breaking down from being in the slow cooker so long. Delicious and definitely something I’ll make again.