• Place cannellini beans, frozen corn, diced onion, green bell pepper and jalapeno pepper in the slow cooker or pressure cooker (Instant Pot).
• Remove any visible fat from the boneless skinless chicken thighs, then nestle the thighs in the vegetable mixture.
• Pour a jar of salsa verde over the chicken and vegetables and add all seasonings: chili powder, salt and pepper.

Slow Cooker Method

• Slow cook for 8 hours on low or 4 hours on high. Open the lid and shred the chicken with 2 forks – the meat will be falling apart easily. Add cream cheese so it’s completely submerged, close the lid and cook on high until cream cheese dissolves, about 30 minutes more. Give the chili a stir and serve.

Pressure Cooker Method

• Close the lid of your pressure cooker and cook at high pressure for 15 minutes. Let the pressure release naturally for 15 minutes, then use manual release to get rid of remaining pressure. Open the lid, wait a minute or so and then shred the chicken with two forks – the meat will be falling apart easily. Set the pressure cooker to low “sauté” and add the cream cheese. Allow the cheese to dissolve, stirring often. This will take about 10-15 minutes. Serve with your favorite toppings.