Slow Cooker Cream Cheese Chicken Chili Recipe

Ingredients

• 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

Step 1: Place the chicken breasts into the slow cooker. Add the corn, black beans, diced tomatoes, ranch dressing mix, chili powder, cumin, and onion powder on top of the chicken. Stir everything to combine well.

Step 2: Top the mixture with the cubed cream cheese.

Step 3: Cover the slow cooker and set it to cook on Low for 6 to 8 hours. The chicken should be fully cooked when the juices run clear, and an instant-read thermometer should show an internal temperature of at least 165F (74C).

Step 4: Once the chicken is done, transfer it to a bowl and shred it using two forks.

Step 5: Stir the shredded chicken back into the chili mixture in the slow cooker. Serve hot.

Nutrition Facts

Per serving (4 servings total):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.