Slow Cooker Cream Cheese Chicken Chili
Ingredients:
2 boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) Rotel (diced tomatoes and green chilies)
1 packet (1 oz) ranch seasoning mix
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 block (8 oz) cream cheese
1 cup chicken broth
Optional Toppings:
Shredded cheese
Sliced green onions
Sour cream
Tortilla chips
Fresh cilantro
Directions:
Prepare the Slow Cooker:
Place chicken breasts in the bottom of your slow cooker.
Add Vegetables and Seasonings:
Layer black beans, corn, and Rotel on top of the chicken.
Sprinkle in the ranch seasoning, chili powder, cumin, onion powder, garlic powder, paprika, salt, and black pepper.
Add Liquid and Cream Cheese:
Pour chicken broth over the ingredients.
Place the block of cream cheese on top, but do not stir.
Cook:
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
Shred the Chicken:
Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir everything together until the cream cheese is fully incorporated into the chili.
Serve:
Let the chili heat through for an additional 10-15 minutes.
Serve with optional toppings like shredded cheese, green onions, sour cream, tortilla chips, or fresh cilantro.
Prep Time: 10 minutes | Cook Time: 6-8 hours (low) | Total Time: 6-8 hours
Kcal: Approx. 400 per serving | Servings: 6-8