Description
This ultra-creamy, flavor-packed chili is a game-changer! Juicy shredded chicken, smoky bacon, hearty beans and corn, spicy tomatoes, and a creamy blend of cream cheese and cheddar—all slow-cooked to perfection. It’s the ultimate comfort food for cozy nights or crowd-pleasing gatherings.
Ingredients
-
2 boneless skinless chicken breasts
-
1 (11-oz) can corn, drained
-
1 (15-oz) can black beans, drained and rinsed
-
1 (10-oz) can diced tomatoes and green chilies, undrained
-
2 cups chicken broth
-
1 cup cooked chopped bacon
-
1 (1-oz) packet ranch dressing mix
-
1 tsp ground cumin
-
1 Tbsp chili powder
-
1 tsp onion powder
-
1 (8-oz) package cream cheese
-
1 cup shredded cheddar cheese
Instructions
-
Add the chicken breasts to the bottom of the slow cooker.
-
Top with corn, black beans, tomatoes with green chilies, chicken broth, bacon, ranch seasoning, cumin, chili powder, and onion powder. Stir lightly.
-
Place the cream cheese block on top—do not stir.
-
Cover and cook on low for 6–8 hours or on high for 4 hours.
-
Shred the chicken with two forks and stir it back into the chili.
-
Add shredded cheddar cheese and stir until fully melted and combined.
-
Serve hot, optionally topped with extra cheese, sour cream, or green onions.
Notes
For extra heat, add a diced jalapeño or a dash of cayenne pepper.
This chili thickens as it cools—perfect for leftovers or meal prep.
Great with tortilla chips, cornbread, or served over rice.
- Prep Time: 5 minutes
- Cook Time: 6–8 hours (or 4 hours on high)
- Category: Chili, Soup
- Method: Slow Cooker
- Cuisine: American