Name: Slow Cooker Cream Cheese Chicken Chili
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 2 (5 ounce); Corn, undrained - 1 (15.25 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Diced tomatoes with green chile peppers (such as RO*TEL®), undrained - 1 (10 ounce) can; Ranch dressing mix - 1 (1 ounce) package; Chili powder - 1 tablespoon; Ground cumin - 1 teaspoon; Onion Powder - 1 teaspoon; Light cream cheese, cubed - 1 (8 ounce) package

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Cream Cheese Chicken Chili

1. Skinless, boneless chicken breast halves - 2 (5 ounce)

2. Corn, undrained - 1 (15.25 ounce) can

3. Black beans, rinsed and drained - 1 (15 ounce) can

4. Diced tomatoes with green chile peppers (such as RO*TEL®), undrained - 1 (10 ounce) can

5. Ranch dressing mix - 1 (1 ounce) package

6. Chili powder - 1 tablespoon

7. Ground cumin - 1 teaspoon

8. Onion Powder - 1 teaspoon

9. Light cream cheese, cubed - 1 (8 ounce) package

How to cook deliciously - Slow Cooker Cream Cheese Chicken Chili

1. Stage

Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.

2. Stage

Cover and 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 the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.