Description
A comforting chili that marries tender chicken with creamy cheese, zesty tomatoes, and smoky bacon, all slow-cooked to perfection.
Ingredients
- 2 boneless skinless chicken breasts
- 1 (11-oz) can corn (drained)
- 1 (15-oz) can black beans (drained and rinsed)
- 1 (10-oz) can diced tomatoes and green chilies (undrained)
- 2 cups chicken broth
- 1 cup cooked chopped bacon
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the drained corn, rinsed black beans, and undrained diced tomatoes and green chilies on top of the chicken.
- Pour in the chicken broth.
- Stir in the cumin, chili powder, onion powder, ranch dressing mix, and chopped bacon.
- Gently mix everything together until well combined.
- Place the cream cheese on top of the chicken mixture.
- Cover with the lid and cook on LOW for 6-8 hours.
- Once cooking time is complete, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese.
Notes
For a spicier chili, consider adding diced jalapeños or cayenne pepper. Experiment with different toppings like cilantro or green onions.
