Creamy Slow Cooker Chicken Chili

Ingredients:

• 2 lbs chicken breast
• 2 cans Rotel (undrained)
• 2 cans corn (undrained)
• 2 cans pinto beans (drained and rinsed)
• 2 cans black beans (drained and rinsed)
• 1 large onion, diced
• 2 cups chicken broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp salt
• 1 tsp black pepper
• 2 packets ranch seasoning
• 16 oz cream cheese (2 blocks)

Instructions:

1. Place chicken breasts at the bottom of the slow cooker.
2. Add Rotel tomatoes with juice, corn with juice, pinto beans, black beans, and the diced onion.
3. Pour in chicken broth and stir in chili powder, cumin, salt, pepper, and ranch seasoning.
4. Place the cream cheese blocks on top of the mixture.
5. Cook on high for 4 hours or low for 8 hours.
6. Once done, remove the chicken, shred it with two forks, and return it to the slow cooker. Stir until everything is creamy and well combined.
7. Serve hot with tortilla chips, over rice, or topped with shredded cheese and fresh cilantro.

Note:
Prep Time: 10 min | Cook Time: 4–8 h | Total Time: 4h10 or 8h10 | Servings: 8–10