SLOW COOKER CREAM CHEESE CHICKEN CHILI
It was so delicious and I loved the perfect blend of spices that made this chili absolutely delish!
Servings: 10 Servings
Ingredients
- 2 chicken breasts, fresh or frozen, about 2 pounds
- 1 (10-ounce) can Rotel tomatoes
- 1 (15-ounce) can corn, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 package ranch dressing mix
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 (8-ounce) block fat-free cream cheese
Instructions
- Spray the slow cooker with cooking spray and lay chicken breasts in the bottom.
- Pour the can of undrained corn, drained and rinsed black beans, and Rotel on top of the chicken.
- Put ranch seasoning packet, chili powder, onion powder, and cumin on top.
- Stir to combine and top with the cream cheese.
- Cook on LOW for 4-6 hours. Stir if you can after about 2-3 hours.
- Serve the chicken when it has temped out to 165 degrees Fahrenheit.
Nutrition
Calories: 190kcal | Carbohydrates: 13g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 379mg | Potassium: 331mg | Fiber: 3g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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