Slow Cooker Cream Cheese Crack Chicken Chili
Ingredients:
2 lbs boneless, skinless chicken breasts
1 can (10 oz) Rotel (diced tomatoes with green chilies)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 packet (1 oz) ranch seasoning mix
1 teaspoon chili powder 1
/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups chicken broth
2 blocks (8 oz each) cream cheese, cubed
1 1/2 cups shredded cheddar cheese
6 slices cooked bacon, crumbled
Chopped green onions for garnish
Directions:
Layer Ingredients in Slow Cooker: Place chicken breasts in the bottom of your slow cooker. Add Rotel, black beans, corn, ranch seasoning, chili powder, garlic powder, and onion powder. Pour chicken broth over the top. Cook: Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the chicken is tender and easily shredded. Shred Chicken: Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot. Add Cream Cheese and Cheddar: Stir in the cream cheese cubes until melted and well combined. Add shredded cheddar cheese and mix until creamy. Garnish and Serve: Top with crumbled bacon and chopped green onions. Serve warm with crackers, tortilla chips, or over rice.
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