Slow Cooker Cream Cheese Chicken Chili

Slow Cooker Cream Cheese Chicken Chili

This chicken chili recipe is made in the slow cooker with a cream cheese sauce.

Ingredients :

• 2 (5 ounce) skinless, boneless chicken breasts
• 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 rotel), 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

Directions

1. Place chicken in a slow cooker. Top with corn, black beans, diced tomatoes, ranch dressing mix, chili powder, cumin, and onion powder; stir to combine. Top with cream cheese. Cover slow cooker.
2. 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 centers should read at least 165 degrees F (74 degrees C).
3. Transfer chicken to a bowl; shred with 2 forks. Stir shredded chicken into chili; serve.