Creamy Chicken Chili in a Slow Cooker

Name: Creamy Chicken Chili in a Slow Cooker
Total time: 365 min
Yield: 4
Ingredients: 2 (5 oz) skinless, boneless chicken breasts; 1 (15.25 oz) can of corn, undrained; 1 (15 oz) can black beans, rinsed and drained; 1 (10 oz) can diced tomatoes with green chilies, undrained; 1 (1 oz) package ranch dressing mix; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp onion powder; 1 (8 oz) package light cream cheese, cubed

Elevate your chili game with this easy slow cooker recipe, packed with cream cheese, corn, black beans, and zesty diced tomatoes. A perfect comfort dish for a casual dinner.

Recipe Info

Prep Time

365 min

Difficulty

Easy

Servings

Nutrition

calories430calories

carbohydrates49g

fat14g

protein31g

Dinner American

Ingredients

2 (5 oz) skinless, boneless chicken breasts

1 (15.25 oz) can of corn, undrained

1 (15 oz) can black beans, rinsed and drained

1 (10 oz) can diced tomatoes with green chilies, undrained

1 (1 oz) package ranch dressing mix

1 tbsp chili powder

1 tsp ground cumin

1 tsp onion powder

1 (8 oz) package light cream cheese, cubed

Directions

Place the chicken at the bottom of a slow cooker. Layer corn, black beans, and diced tomatoes on top. Combine ranch dressing mix, chili powder, cumin, and onion powder, then sprinkle over the vegetables. Stir gently to mix. Top with cubed cream cheese.

Cover the slow cooker and cook on 'Low' for 6 to 8 hours until the chicken is tender and juices run clear. The internal temperature should reach at least 74°C (165°F). Shred the chicken using two forks, then serve.