Description
A creamy and flavorful chicken chili made in a slow cooker, featuring cream cheese for a rich texture.
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 can (about 10 ounces) diced tomatoes with green chiles, undrained
- 1 can (about 15 ounces) whole kernel corn, drained
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 packet (about 1 ounce) ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1 block (8 ounces) cream cheese
- 1 cup chicken broth
- Optional garnishes: shredded cheddar cheese, fresh cilantro, chopped, green onions, sliced, crushed tortilla chips, sour cream
Instructions
- Arrange chicken breasts in the base of the slow cooker.
- Add diced tomatoes with green chiles, drained corn, black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the chicken.
- Pour the chicken broth over the mixture.
- Add the cream cheese block on top of all ingredients.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
- Using two forks, shred the cooked chicken directly in the crockpot.
- Stir thoroughly to combine melted cream cheese and distribute evenly until creamy.
- Ladle hot chili into bowls and top with your choice of garnishes.
Notes
- You can adjust seasoning according to your preferred spice level.
- This dish can be made ahead of time and reheated.
- Serve with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg