Description
This creamy, hearty chili is loaded with tender chicken, creamy cheese, bacon, and zesty spices. Cooked in the slow cooker for a hands-off, delicious meal, it’s the ultimate comfort food that’s perfect for chilly days or game day!
Ingredients
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2 boneless, skinless chicken breasts
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1 (11-oz) can corn, drained
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1 (15-oz) can black beans, drained and rinsed
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1 (10-oz) can diced tomatoes with green chilies, undrained
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2 cups chicken broth
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1 cup cooked chopped bacon
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1 (1-oz) package ranch dressing mix
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1 teaspoon cumin
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1 tablespoon chili powder
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1 teaspoon onion powder
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1 (8-oz) package cream cheese
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1 cup shredded cheddar cheese
Instructions
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Prepare the Slow Cooker: Place the chicken breasts in the bottom of your slow cooker.
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Add the Ingredients: Add the corn, black beans, diced tomatoes with green chilies, chicken broth, cooked bacon, ranch dressing mix, cumin, chili powder, and onion powder.
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Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
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Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
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Add Cream Cheese: Cube the cream cheese and add it to the slow cooker. Stir until the cream cheese is melted and everything is well combined.
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Finish: Stir in the shredded cheddar cheese until melted and smooth.
- Serve: Serve hot, garnished with additional bacon, cheese, or sour cream if desired.
Notes
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For a spicier chili, add jalapeños or more chili powder.
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You can make this ahead of time; store leftovers in an airtight container for up to 3 days in the refrigerator.
- This dish also works well with ground chicken or turkey as an alternative to whole breasts.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American