Slow Cooker Chicken Chili (Print Version)

# Ingredients:

01 - 2 boneless, skinless chicken breasts

02 - 1 (15 oz) can black beans, drained and rinsed

03 - 1 (15 oz) can corn, drained

04 - 1 (10 oz) can Rotel (diced tomatoes with green chilies)

05 - 1 (8 oz) block cream cheese, cubed

06 - 2 cups chicken broth

07 - 1 (1 oz) packet ranch seasoning mix

08 - 1 tsp chili powder

09 - 1 tsp cumin

10 - 1/2 tsp onion powder

11 - 1/2 tsp garlic powder

12 - 1/2 tsp smoked paprika

13 - 1/2 tsp black pepper

14 - 1 cup shredded cheddar cheese

15 - 6 slices cooked bacon, crumbled

16 - 2 green onions, chopped (for garnish)

01 - Place chicken breasts in the slow cooker. Add black beans, corn, Rotel, chicken broth, ranch seasoning, and all spices. Stir gently.

02 - Scatter the cream cheese cubes over the top.

03 - Cover and cook on LOW for 6-8 hours or HIGH for 4 hours, until the chicken is tender.

04 - Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir well until the cream cheese is fully incorporated.

05 - Stir in shredded cheddar cheese and crumbled bacon. Let it cook for another 5 minutes until the cheese melts.

06 - Ladle into bowls and top with green onions. Serve with tortilla chips, crackers, or crusty bread.

01 - Add a chopped jalapeño or extra chili powder to increase heat if desired.

02 - For a thicker consistency, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) towards the end of cooking.

03 - Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.