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

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.