Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.5 cup pepperoncini juice from the jar
  • 8 whole pepperoncini peppers, stems removed
  • 1 packet (28g) low-sodium Au Jus gravy mix
  • 2 tbsp dry Ranch seasoning
  • 1 tsp smoked paprika
  • 2 cans (15 oz each) Great Northern beans, rinsed and drained
  • 1 cup low-sodium chicken bone broth
  • 4 oz reduced-fat cream cheese (Neufchâtel), cubed
  • 0.5 cup frozen fire-roasted corn

Instructions:

  1. Place the trimmed chicken thighs in the bottom of a 6-quart slow cooker. Layer the diced onions and minced garlic on top.
  2. Pour the pepperoncini juice and chicken bone broth over the chicken. Evenly sprinkle the Au Jus mix, Ranch seasoning, and smoked paprika over the ingredients.
  3. Add the rinsed Great Northern beans and the whole pepperoncini peppers. Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until chicken is tender.
  4. Remove the chicken thighs to a bowl and shred with two forks. Return the shredded chicken to the crock pot.
  5. Stir in the cubed reduced-fat cream cheese and frozen fire-roasted corn. Cover and cook for an additional 30 minutes until the cheese is melted and the chili is emulsified and creamy.