Slow Cooker Cream Cheese Chicken Chili
Ingredients
- 2 large boneless skinless chicken breasts
- 1 15 oz can black beans, drained
- 1 15 oz. can sweet corn
- 1 10 oz. can Rotel tomatoes
- 1 1 oz. packet Ranch dressing mix
- 1 tsp. ground cumin
- 1 tbsp. chili powder
- 1 tsp. onion powder
- 1 1/2 brick cream cheese
- 1/2 packet taco seasoning
Instructions
- Add all ingredients to a slow cooker, gently mix, cover, and cook on LOW for 6-8 hours (or on HIGH for 3-4 hours).
- Remove chicken from the slow cooker and shred using two forks.
- Stir chicken back into the chili and serve with sour cream and shredded cheddar cheese on top.
- ENJOY!!