Slow Cooker Cream Cheese Chicken Chili
Recipe by Andrea Escobar from allrecipes.com
Dinner 6 Hr. 5 Mins.
Ingredients
4
4 servings
- •2 (5 ounce) skinless, boneless chicken breast halves
- •1 (15.25 ounce) can corn, undrained
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (10 ounce) can diced tomatoes with green chile peppers (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 light cream cheese, cubed
Instructions
- Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.
Nutritional Facts
Per 4 servings
- Calories: 430
- Carbohydrate: 49g
- Fat: 14g
- Fiber: 11g
- Protein: 31g
- Sugar: 4g
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