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Slow Cooker Creamy Chicken Chili

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PREP TIME
5 min
COOKING TIME
360 min
TOTAL TIME
365 min
SERVINGS
4 servings
Dinner
Slow Cooker Creamy Chicken Chili
Ingredients
  • 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
1
Position the chicken at the base of a slow cooker, followed by a layering of corn, black beans, and diced tomatoes. Spread the ranch dressing mix evenly over the top, then sprinkle with a pinch of chili powder, cumin, and onion powder. Combine all the ingredients thoroughly. Place the cream cheese on top of the mixture to add a rich and creamy element. Cover the slow cooker with a lid.
2
Cook on Low for an extended period, typically 6 to 8 hours, until the chicken reaches a safe internal temperature of at least 165 degrees F (74 degrees C). Use an instant-read thermometer to check the temperature, ensuring it reaches this mark. Once cooked, shred the chicken using two forks and serve hot