This creamy chicken chili made in the slow cooker is a breeze to prepare and packed with flavor. It’s a comforting, hands-off dish that delivers hearty, tender chicken and a rich, creamy base.

Ingredients

• 3 skinless, boneless chicken breasts

• 1 (15 ounce) can cannellini beans, rinsed and drained

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

• 1 (14 ounce) can corn, undrained

• 2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®), undrained

• 1 (1 ounce) package ranch dressing mix

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon onion powder

• 1 (8 ounce) package cream cheese

Directions

1. Layer the chicken breasts at the bottom of the slow cooker. Add cannellini beans, black beans, corn, and diced tomatoes in the order listed above. Sprinkle the ranch dressing mix, chili powder, cumin, and onion powder over the top. Place the cream cheese on top and cook on Low for 6 to 8 hours, until the chicken is tender enough to shred easily.

2. Once the chicken is done, remove it from the slow cooker and shred with two forks or cut it into bite-sized pieces. Return the chicken to the slow cooker and stir everything together until well mixed.

Cooking Tip

Nutritional Information (per serving)