Cheesy Chicken Chili
This Slow Cooker Cheesy Chicken Chili is a hearty, cheesy, and protein-packed meal that's perfect for busy weekdays or cozy weekends.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Can use frozen; add an extra hour to cooking time.
- 2 cans Rotel tomatoes with green chilis
- 2 cans black beans (drained and rinsed) Can substitute with pinto or kidney beans.
- 1 can corn
- 32 oz chicken broth
- 1 packet dry ranch seasoning
- 8 slices cooked and crumbled bacon For a vegetarian version, omit.
- 8 oz cream cheese (at room temperature)
- 1 cup shredded cheddar cheese Can substitute with other types of cheese.
- to taste Salt and pepper
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
Serving Toppings
- to taste Extra cheese For sprinkling on top.
- to taste Fritos For added crunch.
- to taste Hot Sauce Optional, for extra heat.
Instructions
Preparation
- Place the chicken breasts at the bottom of the slow cooker.
- Add all remaining ingredients except for the cream cheese, cheddar cheese, and toppings.
Cooking
- Set the temperature to low and cook for 6-8 hours or high for 4 hours.
- Halfway through cooking, add the cream cheese.
- Once cooking time is done, shred the chicken and stir in the cheddar cheese until melted.
Serving
- Serve hot with your choice of toppings like extra cheese, Fritos, or a dash of hot sauce.
Notes
For extra flavor, consider adding diced onions or bell peppers. If you like it spicy, add some diced jalapeños or a pinch of cayenne pepper. You can substitute the chicken with ground chicken or turkey for a different texture. To store leftovers, let the chili cool completely. Transfer it to an airtight container and refrigerate for up to 4 days. Can freeze for up to three months.