Chicken chili made in the slow cooker with a cream cheese sauce.
Prep Time::5 mins
Cook Time:: 6 hrs
Total Time:: 6 hrs 5 mins
Servings::4
Ingredients
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2 (5 ounce) skinless, boneless chicken breasts
1 (15.25 ounce) can corn, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package light cream cheese, cubed
Directions
Place chicken at the bottom of a slow cooker; add corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder; stir to combine. Place cream cheese on top. Cover slow cooker.
Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.