Description
A hearty and creamy chili made in a slow cooker with chicken, beans, corn, and spices, perfect for busy evenings.
Ingredients
Scale
- 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
- Layer the chicken by placing the chicken breasts at the bottom of your slow cooker.
- Add the drained corn, black beans, and diced tomatoes (don’t drain these!).
- Pour in the chicken broth, ensuring everything is submerged.
- Sprinkle the cumin, chili powder, onion powder, and ranch dressing mix.
- Stir the contents to combine nicely.
- Mix in the chopped bacon.
- Place the cream cheese on top of the mixture.
- Cover your slow cooker and set it to LOW for 6-8 hours.
- After cooking, carefully remove the chicken and shred it.
- Stir the shredded chicken back into the chili with shredded cheddar cheese.
Notes
For a milder chili, use plain diced tomatoes. For a vegetarian option, substitute chicken with additional beans.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg