I am all about an easy weeknight dinner recipe that ALSO gives you leftovers. I don’t love the slow cooker because I don’t like the whole “mushy veggies/everything tastes the same” so I am very picky with which recipes I try. But this one was so good! This recipe is all over the internet (here is where I first found it) but I will post it again here!
Slow Cooker Chicken Chili
1 15– oz. can black beans
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
2 chicken breasts
Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour in the corn, tomatoes, and black beans on top of chicken.
Top with seasonings and ranch dressing mix. Mix.
Place cream cheese block on top. Cover and cook on low for 6-8 hours.
After the cooking time is complete, take chicken breasts from crock pot and shred and add back to the chili. Stir together and serve!
This was extra good with tortilla chips but also good on its own. I would maybe drain the corn next time because I thought it could be less watery. I will definitely make this again soon!