This easy Slow Cooker Chicken Enchilada Chili recipe has a little bit of a kick, but cheese and cream cheese help mellow everything out at the end -- you get that comforting chili heat, but it's not overly spicy.
Trim chicken and chop your onion and chipotle peppers. Add all ingredients except cheese and cream cheese to the Crock-Pot and stir, ensuring that the chicken remains completely submerged.
Cook chili on low for six hours. Remove chicken, shred, and return it to the crock.
Chop cream cheese into smaller chunks. Stir the cheese and cream cheese into the pot until both are completely melted into the chili, then serve.
Notes
If you are sensitive to spice, you might wish to omit or cut down on the chipotles & sauce, or replace the diced tomatoes with green chilies with plain diced tomatoes.