INGREDIENTS
2 boneless skinless chicken breasts (approximately 450g / 1 lb.)
1 can 10.75 oz. / 305g fire-roasted tomatoes and green peppers
1 can 10.75 oz. / 305g whole corn kernels, undrained
1 can 10.75 oz. / 305g black beans, rinsed and drained
1 packet 1 oz. / 28g dry ranch dressing mix
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 package 8 oz. / 225g cream cheese, softened to room temperature
Kosher salt and freshly ground pepper to taste
Rice or cornbread for garnish optional
INSTRUCTIONS
Place the chicken breasts in a slow cooker and generously season them with salt and pepper.
Add the fire-roasted tomatoes, corn, and black beans to the slow cooker.
Sprinkle the ranch dressing mix, chili powder, cumin, onion powder, garlic powder, and paprika over the ingredients.
Place the softened cream cheese on top of the mixture in the slow cooker.
Cover and cook on low for 6 hours or on high for 3 hours.
Around 20 minutes before serving, stir the ingredients together until the cream cheese is smooth and fully incorporated. Use two forks to shred the chicken.
Serve the Cream Cheese Chicken Chili hot, and if desired, garnish with rice or cornbread for a delightful accompaniment.
NOTES
This recipe can be easily doubled or halved to suit your needs.
For a lighter version, you can use reduced-fat cream cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.