Slow Cooked Creamy Chicken Chili

As our temperatures start dropping, my mind immediately shifts to Fall and Winter cooking, although to be honest I am a person who eats whatever she wants, whatever time of the year.  Soups in July?  Yes!

Chili in the middle of August?  Why not?

This chili comes together using very few ingredients, but still makes for a delicious filling meal.  I paired it with homemade corn bread and some tortilla chips, and it was a meal that the whole family enjoyed.

 

Slow Cooked Creamy Chicken Chili

Ingredients

2 boneles sskinless chicken breasts
1 (11-oz) can corn, drained
1 (15-oz) black beans, drained and rinsed
1 (10-oz) diced tomatoes and green chilies, undrained
2 cups chicken broth
1 cup cooked chopped bacon
1 (1-oz) packet ranch seasoning & salad dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 (8-oz) package cream cheese
1 cup shredded cheddar cheese

 

 

Instructions

Add chicken to the slow cooker, then top with the remaining ingredients.  I break the cream cheese into smaller chunks before stirring it in. 

Cook on LOW for 8 hours.

 

When done, break the chicken into smaller chunks, or shred if you prefer.  Serve with sour cream, green onion, shredded cheese or any other topping you wish.