This chicken chili recipe is made in the slow cooker with a cream cheese sauce.
Ingredients
- 2 skinless , 5 ounce
- 1 can corn , 15.25 ounce
- 1 can black beans , 15 ounce
- 1 can diced tomatoes with green chile peppers , 10 ounce
- 1 package ranch dressing mix , 1 ounce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 package light cream cheese , 8 ounce
Instructions
-
1
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.
-
2
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).
-
3
Transfer chicken to a bowl; shred with 2 forks. Stir shredded chicken into chili; serve.
Nutrition Facts
Per serving
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