Chicken breasts, cream cheese, ranch, and RO*TEL® tomatoes come together in this easy, contest-winning chili that lets the slow cooker do the work.
Preparation Time
10 mins
Cooking Time
6 hr
Total Time
6 hr 10 mins
Calories
419 Calories
Recipe Instructions
Step 1
Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
Step 2
Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.
Ingredients
1 (8 ounce) package cream cheese
1 teaspoon onion powder
1 (1 ounce) package ranch dressing mix
1 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon chili powder
3 skinless, boneless chicken breasts
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14 ounce) can corn, undrained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®), undrained
