Slow Cooker Cream Cheese Chicken Chili
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
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Instructions
- Place chicken in a slow cooker. Top with corn, black beans, diced tomatoes, ranch dressing mix, chili powder, cumin, and onion powder; stir to combine. Top with cream cheese. 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 centers should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a bowl; shred with 2 forks. Stir shredded chicken into chili; serve.
Source
Original recipe: View Original