Slow Cooker Cream Cheese Chicken Chili recipe

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Ingredients

2 (5 ounce) skinless, boneless chicken breast halves
1 (15.25 ounce) can corn, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package light cream cheese, cubed

Nutrition Info

430.4 calories
carbohydrate: 49.4 g
cholesterol: 72 mg
fat: 13.5 g
fiber: 10.8 g
protein: 30.8 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1721.1 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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.

Recipe Yield

4 servings

Recipe Note

Chicken chili made in the slow cooker with a cream cheese sauce.

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