Ingredients
Method
Preparation
- Add the chicken breasts to the slow cooker.
- Add the black beans, corn, diced tomatoes with green chiles, chopped onion, and minced garlic.
- Pour in the chicken broth.
- Sprinkle in the ranch seasoning mix, chili powder, cumin, salt, and black pepper.
- Place the cream cheese on top of the ingredients.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Final Steps
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Stir until the cream cheese melts fully into the chili and the mixture becomes creamy.
- Stir in the bacon and shredded cheddar cheese.
- Ladle into bowls and top with fresh cilantro before serving.
Notes
Serve hot, garnished with fresh cilantro. Pairs well with crusty bread, tortilla chips, or over rice. Can top with sour cream or extra cheese for added flavor.
