Slow Cooker Cream Cheese Crack Chicken Chili

Slow Cooker Cream Cheese Crack Chicken Chili

Ingredients

2 boneless, skinless chicken breasts

1 can corn, 11 ounces, drained

1 can black beans, 15 ounces, drained and rinsed

1 can diced tomatoes with green chilies, 10 ounces, undrained

2 cups chicken broth

1 cup cooked bacon, chopped

1 packet ranch dressing mix, 1 ounce

1 teaspoon ground cumin

1 tablespoon chili powder

1 teaspoon onion powder

1 package cream cheese, 8 ounces

1 cup shredded cheddar cheese

Instructions

Place the chicken breasts in the bottom of the slow cooker.

Add the drained corn, drained and rinsed black beans, diced tomatoes with green chilies, chicken broth, cooked bacon, ranch dressing mix, cumin, chili powder, and onion powder. Stir the ingredients gently to combine.

Set the block of cream cheese on top of the chicken and chili mixture.

Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or until the chicken is fully cooked and tender.

Remove the chicken breasts from the slow cooker and shred them using two forks.

Return the shredded chicken to the slow cooker and stir everything together until the cream cheese blends into the chili.

Add the shredded cheddar cheese and stir until melted and creamy.

Serve warm with your favorite toppings, such as extra cheese, green onions, sour cream, jalapeños, or crushed tortilla chips.