Creamcheese chicken chili
"The best darn chicken chili you'll ever taste. Creamcheese for a rich smoothy plus. And if you like bacon wrapped creamcheese stuffed jalapeños like I do, I top my bowl of chili off with bacon and sliced jalapeños. Served with tortilla chips. Unless you prefer crackers of course."
Ingredients
| Ingredient | Quantity |
|---|---|
| 3 boneless chicken breasts | 3, 14.5oz |
| Can of chicken broth |
Directions
- Spray bottom of slow-cooker with cooking spray or use olive oil so chicken doesn’t stick to bottom.
-
Pour the chicken broth, petite diced tomatoes, black beans, and corn over top of the chicken. Sprinkle the ranch seasoning packet, chili powder, garlic powder, cumin, and salt over top. Stir together.
- Cut the cream cheese into small cubes, about 8-12 pieces, and lay them on top.
- Cover with the lid and cook on LOW heat for 7-8 hours.
-
Remove chicken and shred. Return it back to the slow cooker and stir everything together until it’s creamy and the cream cheese is combined and melted smoothly in.
- Serve with tortilla chips and shredded cheese of choice.
- If desired Bacon and jalapeño slices on top