Creamy Chicken Chili
Ingredients:
- 2 chicken breasts, boneless and skinless
- 1 block (8 oz) cream cheese, softened
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch seasoning
Instructions:
- Place the chicken breasts at the bottom of your slow cooker.
- Add the cream cheese, black beans, corn, and Rotel diced tomatoes on top of the chicken.
- Sprinkle the taco seasoning and ranch seasoning over the ingredients in the slow cooker.
- Gently stir everything together until the seasonings are evenly distributed.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- After 3 hours on high (or 6 hours on low), remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the slow cooker and mix well with the other ingredients.
- Continue to cook for an additional 30 minutes to allow the flavors to meld together.
- Serve hot, garnished with your favorite toppings such as shredded cheese, diced avocado, chopped cilantro, or a dollop of sour cream.
- Enjoy your creamy and flavorful chicken chili!
Feel free to adjust the seasoning according to your taste preferences, and don’t hesitate to add some diced onions or bell peppers for extra flavor and texture. Enjoy!
