Slow Cooker Cream Cheese Chicken Chili
- Servings
- 4
Ingredients
- 2 large boneless skinless chicken breasts
- 1 15 oz can black beans drained
- 1 15 oz. can sweet corn
- 1 10 oz. can Rotel tomatoes
- 1 1 oz. packet Ranch dressing mix
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 1/2 brick cream cheese
- 1/2 packet taco seasoning
Method
-
Add all ingredients to a slow cooker, gently mix, cover, and cook on LOW for 6-8 hours (or on HIGH for 3-4 hours).
-
Remove chicken from the slow cooker and shred using two forks.
-
Stir chicken back into the chili and serve with sour cream and shredded cheddar cheese on top.
-
ENJOY!!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.