Ingredients
6
6 servings
- •3 skinless, boneless chicken breasts
- •1 (15 ounce) can cannellini beans, rinsed and drained
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (14 ounce) can corn, undrained
- •2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®), undrained
- •1 (1 ounce) package ranch dressing mix
- •1 tablespoon chili powder
- •1 teaspoon ground cumin
- •1 teaspoon onion powder
- •1 (8 ounce) package cream cheese
Instructions
- Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
- Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.
Nutritional Facts
Per 6 servings
- Calories: 419
- Carbohydrate: 47g
- Fat: 16g
- Fiber: 11g
- Protein: 26g
- Sugar: 3g
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