Add the oil and chicken to the slow cooker.
Add the diced bell pepper and diced onion, you can sauté them before if you wish. Add the can of green chiles.
Then add the beans.
In a mixing bowl, add the spices and water, then whisk until no clumps are present.
Pour the mixture over the chicken and vegetables then set the slow cooker to high for 4 hours.
Once chicken is cooked after 4 hours, remove and set aside.
Chop the cream cheese into smaller bits and add to the chili. Let the cheese meal and then stir it into the mixture to thicken it up for a creamy texture.
While the cheese melts, shred the chicken and add to the chili after you have mixed the cheese smoothly.
Serve the chili topped with chopped cilantro, jalapeños, cheese crumbles and or tortilla chips. This recipe is a THM E as written, but it will turn into a XO depending on the toppings. Enjoy!
