– 2 large boneless skinless chicken breasts – 1 15 oz can black beans, drained – 1 15 oz. can sweet corn – 1 10 oz. can Rotel tomatoes (or chunky salsa perhaps)(or Ro-Tel with green chilis) – 1 1 oz. packet Ranch dressing mix – 1 tsp. ground cumin – 2 tbsp. chili powder – 1 tsp. onion powder – 1 brick cream cheese (Philadelphia) – 1 medium yellow onion – 3 or 4 garlic cloves – fresh cilantro for garnish – avocado slices
**Instructions**
1. Add all ingredients to a slow cooker, cover, and cook on LOW for 6-8 hours (or on HIGH for 3-4 hours). 2. Remove chicken from the slow cooker and shred using two forks or hand mixer 3. Stir chicken back into the chili and serve
**Notes**
1. Serve with a side of white rice (cook with chicken broth instead of water for added flavor) 2. Shredded cheese and sour cream if desired 3. Fresh diced jalepenos for an added kick
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**Ingredients**
– 2 large boneless skinless chicken breasts
– 1 15 oz can black beans, drained
– 1 15 oz. can sweet corn
– 1 10 oz. can Rotel tomatoes (or chunky salsa perhaps)(or Ro-Tel with green chilis)
– 1 1 oz. packet Ranch dressing mix
– 1 tsp. ground cumin
– 2 tbsp. chili powder
– 1 tsp. onion powder
– 1 brick cream cheese (Philadelphia)
– 1 medium yellow onion
– 3 or 4 garlic cloves
– fresh cilantro for garnish
– avocado slices
**Instructions**
1. Add all ingredients to a slow cooker, cover, and cook on LOW for 6-8 hours (or on HIGH for 3-4 hours).
2. Remove chicken from the slow cooker and shred using two forks or hand mixer
3. Stir chicken back into the chili and serve
**Notes**
1. Serve with a side of white rice (cook with chicken broth instead of water for added flavor)
2. Shredded cheese and sour cream if desired
3. Fresh diced jalepenos for an added kick