It is an easy and healthy version of crock pot chicken chili with cream cheese. Perfect for 4 servings and any leftovers can be refrigerated, it tastes better on the next day too!
Return the shredded chicken back to the crock pot. In a small bowl mix cream cheese with a couple of spoonfuls of chili liquid. Stir this mixture in the chili and close the lid.
Cook on HIGH for 15 -30 minutes and until chili starts to thicken. Squeeze in half of the lime juice. After that taste for seasoning and add more salt/pepper if necessary.