Description

A rich, creamy, and flavorful chicken chili loaded with black beans, corn, and tomatoes, all slow-cooked to perfection and topped with crispy bacon and melted cheddar cheese!

Ingredients

Units Scale

2 boneless, skinless chicken breasts (about 1 pound)

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

1 (15-ounce) can corn, drained

1 (10-ounce) can diced tomatoes with green chilies (undrained)

2 cups chicken broth

1 (1-ounce) packet ranch seasoning mix

1 teaspoon ground cumin

1 tablespoon chili powder

1 teaspoon onion powder

1 (8-ounce) block cream cheese

1 cup shredded cheddar cheese

1 cup cooked bacon, chopped

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Instructions

Prepare the Slow Cooker:
- Place the chicken breasts in the bottom of the slow cooker.
Add Ingredients:
- Pour in the black beans, corn, and diced tomatoes with green chilies.
- Sprinkle the ranch seasoning, cumin, chili powder, and onion powder over the top.
- Add the chicken broth and place the block of cream cheese on top.
Cook:
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender.
Shred Chicken & Add Cheese:
- Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Stir in the shredded cheddar cheese and chopped bacon until well combined.

Serve:
- Ladle into bowls and enjoy warm.

Notes

Serving Suggestions: Enjoy with cornbread, tortilla chips, or a side salad.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.
Spicy Version: Add diced jalapeños or use hot diced tomatoes with green chilies.