Ingredients
– 2 boneless, skinless chicken breasts
– 1 can of black beans, drained and rinsed
– 1 can of corn, drained
– 1 can of diced tomatoes with green chilies
– 1 packet of ranch seasoning mix
– 8 oz. cream cheese
– 1 cup chicken broth
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Optional toppings: shredded cheese, cilantro, avocado, sour cream
Equipment Needed
– Crockpot (slow cooker)
– Cutting board
– Knife
– Measuring cups and spoons
– Can opener
– Mixing spoon
Step-by-Step Instructions
Making this Crockpot Cream Cheese Chicken Chili is a breeze, and it all starts with some minimal prep work. First, grab your chicken breasts and place them at the bottom of your slow cooker. They’ll be the foundation of this hearty dish! Next, add in your drained black beans, corn, and the entire can of diced tomatoes (juice and all) to the pot. Sprinkle the ranch seasoning mix, cumin, and chili powder over the ingredients. I like to give everything a gentle stir to mix it all together. Now, pour the chicken broth over the top and don’t forget to season it with salt and pepper. After that, place your block of cream cheese right on top. It feels so decadent already! (See the next page below to continue steps…)