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Slow Cooker Chicken Chili

Slow Cooker Cream Cheese Chicken Chili

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Ingredients
  

  • 2 chicken breasts frozen is fine
  • 1 10oz can Rotel tomatoes, undrained
  • 1 15.25oz can sweet corn, undrained
  • 1 15.5oz can black beans, rinsed and drained
  • 1 1oz package ranch dressing mix
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 8oz package cream cheese

Instructions
 

  • Spray your slow cooker with nonstick spray.
  • Lay the chicken on the bottom of the slow cooker. On top of that, empty the cans of tomatoes (with liquid), beans (drained) and corn (with liquid), in no particular order. On top of that, add the ranch dressing mix, chili powder, cumin, and onion powder. Give the tomatoes, corn, beans and spices a quick mix to combine.
  • Lay the unwrapped block of cream cheese on top of the ingredients and put the lid on the slow cooker.
  • Cook for 4-6 hours on high (depending whether you use fresh or frozen chicken) or 6-8 hours on low.
  • At the end of cooking time, remove the chicken breast and shred with two forks. Return to the slow cooker, give it all a good mix (including the cream cheese) and allow to cook for 20-30 minutes more, just so the flavors combine.
  • Leftovers can be refrigerated or frozen. I like to freeze mine in silicone muffin tins so that it's portioned for an easy lunch or dinner. Enjoy!