Creamy Crock Pot Chicken Chili with Ranch & Rotel

🕒 Prep Time: 10 min
🕒 Cook Time: 6 hrs
🕒 Total Time: 6 hrs 10 min

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15.25 oz) can corn, undrained
• 1 (10 oz) can Rotel tomatoes, undrained
• 1 package ranch dressing mix
• 1 tsp cumin
• 1 Tbsp chili powder
• 1 tsp onion powder
• 1 (8 oz) package light cream cheese

Step-by-Step Instructions (Detailed):

1. Layer the Chicken:
   Place both chicken breasts at the bottom of your crock pot. This helps infuse all the flavors as it slow cooks.
2. Add the Veggies & Beans:
   Pour in the undrained corn, Rotel tomatoes, and rinsed black beans over the chicken. 🌽🍅
3. Season It Up:
   Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder evenly on top. Give everything a quick stir (except the chicken).
4. Top with Cream Cheese:
   Place the whole block of cream cheese right on top — no need to mix it in just yet.
5. Cook Low and Slow:
   Cover and cook on LOW for 6–8 hours. Your kitchen will smell amazing! 😍
6. Shred the Chicken:
   Once cooking is done, remove the chicken breasts, shred them with two forks, and return them to the pot.
7. Mix & Serve:
   Stir everything well to combine. The cream cheese will melt beautifully into the chili for a rich, creamy texture. Serve warm!

Pro Tips:

• Freezer Friendly: Let the chili cool completely and store in freezer-safe containers for up to 2 months.
• Add Heat: Mix in diced jalapeños or a dash of cayenne for extra spice.
• Make It a Meal: Serve over rice or with tortilla chips for a hearty dinner.

Nutrition Info Table + Disclaimer:

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.