Creamy Chicken Chili (Print Version)
# Ingredients:
01 -
2 pounds chicken breasts, boneless skinless.
02 -
3 cups chicken broth.
03 -
1 can (15 oz) pinto beans, drained and rinsed.
04 -
1 can (15 oz) black beans, drained and rinsed.
05 -
1 can (15 oz) corn, drained.
06 -
1 can (14 oz) fire roasted diced tomatoes.
07 -
1 can (8 oz) diced green chiles.
08 -
8 slices bacon, cooked and chopped.
09 -
ΒΌ cup tomato sauce (El Pato or regular).
10 -
8 ounces cream cheese, softened and cubed.
11 -
2 packets ranch seasoning mix.
12 -
2 teaspoons chili powder.
13 -
2 teaspoons cumin.
14 -
1 cup sharp cheddar cheese, shredded.
15 -
Salt and pepper to taste.
# Instructions:
01 -
Place chicken breasts in slow cooker bottom. Add all ingredients except cheddar cheese.
02 -
Cover and cook on low 6-8 hours or high 4-5 hours until chicken is fully cooked.
03 -
Remove chicken from slow cooker and shred using two forks.
04 -
Return shredded chicken to pot. Add cheddar cheese and stir until well combined. Season with salt and pepper.
05 -
Ladle into bowls. Top with cilantro, lime, sour cream or other favorite toppings.
# Notes:
01 -
Great for meal prep and feeding a crowd.
02 -
Can be made milder or spicier by adjusting seasonings.