How to Make Creamy Slow Cooker Chicken Chili (It's So Easy)! by Donna John

Quick, inexpensive and delicious! You’ve gotta try this creamy chicken chili recipe! 

You’ll need:

• 2 - 3 chicken breasts
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, undrained
• 1 can tomatoes with green chilies, undrained
• 1 package dry ranch dressing mix
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 tablespoon chili powder
• cilantro, chopped
• 1 package (8 ounces) cream cheese
• toppings: avocado, sour cream, tortilla chips, red onion

Here’s how to make it:

1. Put the chicken breasts into the slow cooker (I usually put them in frozen).
2. Add the black beans, corn (with liquid), tomatoes and green chilies (with liquid), dressing mix, cumin, onion powder, chili powder and a handful of chopped cilantro (to taste). Stir to combine.
3. Cut the cream cheese into cubes and place over the top.
4. Cover and cook on low for 6 to 8 hours.
5. When you’re ready to eat, shred the chicken with two forks and stir well to incorporate the cream cheese.

Serve with toppings of your choice!