Description
Discover how to make delicious Slow Cooker Cream Cheese Chicken Chili with this easy recipe. Perfect for cozy nights in!
Ingredients
- 2 (140 g) boneless, skinless chicken breast halves
- 1 (432 g) can corn, undrained
- 1 (425 g) can black beans, rinsed and drained
- 1 (284 g) can diced tomatoes with green chile peppers, undrained
- 1 (28 g) package ranch dressing mix
- 1 tablespoon (15 ml) chili powder
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) onion powder
- 1 (227 g) package light cream cheese, cubed
Instructions
- Place the chicken breast halves at the bottom of the slow cooker.
- Add the corn, black beans, diced tomatoes with green chiles, ranch dressing mix, chili powder, cumin, and onion powder on top; mix everything together.
- Arrange the cubed cream cheese over the mixture. Secure the lid on the slow cooker.
- Set to cook on Low until the chicken is fully cooked, with the center no longer pink and juices clear, approximately 6 to 8 hours. Ensure an internal temperature of at least 165 degrees F (74 degrees C) using a thermometer.
- Remove the chicken and place it in a bowl; use two forks to shred the meat.
- Incorporate the shredded chicken back into the chili; serve while hot.
Notes
- Consider using full-fat cream cheese for a creamier texture.
- Adjust the seasoning to taste with more chili powder or cumin.
- Try adding diced tomatoes with extra hot green chile peppers for a spicy kick.
