Crock Pot Cream Cheese Chicken Chili

Chicken breasts, black beans, corn, and Rotel with ranch and taco seasoning — shredded and stirred into a whole brick of cream cheese. Ten minutes of prep, then the crock pot does the rest.

Serves 4. About 10 minutes of prep, then 6–8 hours on LOW or 3–4 hours on HIGH.

Ingredients

• 1 can black beans
• 1 can sweet corn
• 1 can Rotel tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 packet ranch dressing mix
• 2 large chicken breasts
• 1/2 packet taco seasoning
• 1 brick cream cheese, cut into chunks
• Sour cream, a dollop per bowl, for serving
• Shredded cheese, a sprinkle per bowl, for serving

Steps

1. Beans, corn, and tomatoes in. Add the black beans, sweet corn, and Rotel tomatoes to the crock pot and stir well.
2. Season the base. Stir in the chili powder, cumin, onion powder, and the ranch packet until fully combined.
3. Chicken in. Place the two large chicken breasts into the crock pot and sprinkle the taco seasoning over them.
4. Cream cheese on top. Set the cream cheese chunks in the pot with the chicken. Don’t stir it in yet — it melts down as it cooks.

5. Cook. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender.
6. Shred the chicken. Remove the chicken and shred it using a hand mixer or two forks.
7. Stir it all together. Return the shredded chicken to the crock pot and mix thoroughly until the cream cheese is melted and evenly distributed.

8. Serve. Ladle into bowls, top each with a dollop of sour cream and a sprinkle of shredded cheese, and serve hot.