Description
A creamy and delicious chili made with chicken, cream cheese, and a variety of flavorful ingredients, perfect for a comforting meal.
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: Shredded cheddar cheese, fresh cilantro, green onions, 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 shredded cheese, cilantro, green onions, crushed tortilla chips, or sour cream.
Notes
- Feel free to adjust the spices according to your taste preference.
- This dish pairs well with rice or tortillas.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg