Ingredients:
1 lb boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 packet (1 oz) ranch seasoning mix
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and pepper, to taste
1 cup chicken broth
1 block (8 oz) cream cheese, softened
Fresh cilantro, chopped (for garnish)
Instructions:
Add Ingredients to the Crockpot: Place the chicken breasts in the bottom of the crockpot. Add the black beans, corn, diced tomatoes with green chilies, ranch seasoning mix, chili powder, cumin, onion powder, garlic powder, salt, pepper, and chicken broth.
Cook the Chili: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the Chicken: Remove the chicken breasts from the crockpot, shred them using two forks, and return the shredded chicken to the pot.
Add Cream Cheese: Stir in the softened cream cheese until it is fully melted and the chili becomes creamy. Cover and cook on low for an additional 15-20 minutes to allow the flavors to meld.
Serve and Garnish: Serve the chili warm, garnished with fresh chopped cilantro if desired.
Prep Time: 10 minutes | Cooking Time: 7 hours | Total Time: 7 hours 10 minutes | Servings: 6 servings