Description
A hearty and creamy chicken chili made easily in a crockpot, perfect for a comforting meal.
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 can (about 10 ounces) diced tomatoes with green chiles, undrained
- 1 can (about 15 ounces) whole kernel corn, drained
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 packet (about 1 ounce) ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1 block (8 ounces) cream cheese
- 1 cup chicken broth
Instructions
- Arrange chicken breasts in the base of the slow cooker.
- Add diced tomatoes with green chiles, drained corn, black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the chicken.
- Pour the chicken broth over the mixture. Add the cream cheese block on top of all ingredients.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
- Using two forks, shred the cooked chicken directly in the crockpot. Stir thoroughly to combine melted cream cheese and distribute evenly until creamy.
- Ladle hot chili into bowls and top with your choice of shredded cheese, cilantro, green onions, crushed tortilla chips, or sour cream.
Notes
- Adjust spices according to your taste preferences.
- This dish freezes well for meal prep.
- Feel free to add additional vegetables such as bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg