Description
A rich, comforting, and flavorful chili loaded with tender chicken, black beans, corn, and a creamy kick—perfect for cozy nights!
Ingredients
Scale
-
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 packet ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- 1 block (8 oz) cream cheese
For Serving (Optional):
-
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
- Tortilla chips or cornbread
Instructions
- Prepare the Slow Cooker – Place the chicken breasts at the bottom of the crockpot.
- Add Ingredients – Pour in black beans, corn, and diced tomatoes. Sprinkle ranch seasoning, chili powder, cumin, onion powder, garlic powder, and smoked paprika on top. Place the cream cheese block over the mixture.
- Slow Cook – Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender.
- Shred & Stir – Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir until the cream cheese is fully melted and the chili is smooth and creamy.
Notes
- You can add extra chili powder or cumin for a stronger flavor if you prefer more heat.
- For a spicier chili, consider adding some diced jalapeños or extra chili flakes.
- This chili can be frozen for future meals. Let it cool completely before transferring to a freezer-safe container.
Nutrition
- Serving Size: 1/6th of the recipe (about 1 cup)
- Calories: 350kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg