Description
A simple and delicious crockpot chicken chili with cream cheese for a creamy texture.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (1 oz) packet ranch seasoning
- 1 tbsp taco seasoning
- 1 cup chicken broth
Instructions
- Place chicken breasts in the crockpot.
- Add black beans, corn, diced tomatoes, ranch seasoning, taco seasoning, and chicken broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken using two forks.
- Stir in cream cheese until melted and well combined.
- Serve hot with optional toppings like shredded cheese, sour cream, or cilantro.
Notes
- Use low-fat cream cheese for a lighter version.
- Adjust taco seasoning to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American