Slow Cooker Cream Cheese Chicken Chili

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. 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. 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. 3

   Transfer chicken to a bowl; shred with 2 forks. Stir shredded chicken into chili; serve.