👉Ingredients:
◾️1 lb boneless, skinless chicken breasts
◾️1 can (15 oz) kidney beans, drained and rinsed
◾️1 can (15 oz) corn, drained
◾️1 packet ranch dressing seasoning mix
◾️1 packet taco seasoning mix
◾️1 can (10 oz) diced tomatoes with green chilies
◾️1 block (8 oz) cream cheese, softened
◾️1 cup shredded cheddar cheese
◾️1/2 cup chicken broth (optional for a thinner chili)
👉Directions:
✅️Prepare the Slow Cooker: Place the chicken breasts in the bottom of the slow cooker.
✅️Add the Beans and Vegetables: Add the kidney beans, corn, and diced tomatoes with green chilies to the slow cooker.
✅️Add Seasonings: Sprinkle the ranch seasoning and taco seasoning evenly over the ingredients.
✅️Add the Cream Cheese: Cut the block of cream cheese into chunks and add it to the slow cooker.
✅️Cook: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
✅️Shred the Chicken: After cooking, shred the chicken with two forks directly in the slow cooker.
✅️Add Cheese and Bacon: Stir in the shredded cheddar cheese . If you'd like a thinner chili, add the chicken broth at this stage and stir to combine.
✅️Serve: Ladle into bowls and serve with your favorite toppings like sour cream or green onions. Enjoy!
🔸️Prep Time: 10 minutes | Cook Time: 6-7 hours (low) | Total Time: 6-7 hours
🔸️Kcal: 350 kcal per serving | Servings: 6
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