Description
A creamy, flavorful chili made with chicken, cream cheese, and simple ingredients in a slow cooker.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (1 oz) packet ranch seasoning mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled (optional)
- 2 green onions, chopped (optional)
Instructions
- Place chicken breasts in the slow cooker.
- Add black beans, corn, diced tomatoes, ranch seasoning, garlic powder, onion powder, pepper, and cumin.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker.
- Add cream cheese and stir until melted and smooth.
- Top with shredded cheddar cheese, bacon, and green onions before serving.
Notes
- For extra heat, add diced jalapeños or hot sauce.
- Serve with tortilla chips or cornbread.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg