Description
A comforting and savory chili made with chicken, cream cheese, and a blend of spices, perfect for a busy day or weekend gathering.
Ingredients
- 2 boneless skinless chicken breasts
- 1 can (15 oz) drained corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 packet ranch seasoning
- 1/2 cup cooked chopped bacon
- 1 block (8 oz) cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add corn, black beans, diced tomatoes, chicken broth, cumin, chili powder, onion powder, ranch seasoning, and chopped bacon. Stir to combine.
- Place cream cheese on top of the chicken mixture.
- Cover and cook on LOW for 6-8 hours.
- Shred the cooked chicken with two forks and return it to the slow cooker.
- Stir in shredded cheddar cheese until melted.
- Taste and adjust seasoning if necessary, then serve hot.
Notes
Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Reheat as needed.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American