Description
Enjoy a rich and creamy Chicken Chili made easily in your slow cooker. This recipe delivers comfort food flavor without complicated steps.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (10 ounce) can Rotel, mild or original, undrained
- 1 (4 ounce) can diced green chiles, undrained
- 1 (1 ounce) packet dry ranch seasoning mix
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 8 ounces cream cheese, cubed
- 1/2 cup chicken broth (optional, for thinning)
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Top the chicken with the rinsed beans, diced tomatoes and green chilies, Rotel, and diced green chiles.
- Sprinkle the ranch seasoning mix, chili powder, and cumin over the ingredients.
- Place the cubed cream cheese evenly over the top.
- Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Remove chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir well until the cream cheese is completely melted and the chili is creamy.
- If the chili is too thick, stir in chicken broth gradually until you reach your desired consistency.
- Serve hot with your favorite toppings.
Notes
- Shredding the chicken right in the slow cooker makes this cleanup simple.
- Feel free to use mild Rotel if you prefer less heat.
- This chili tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg