The BEST Chicken Chili
This creamy chicken chili is a fantastic hearty meal with the perfect amount of kick.
Servings: 9
Ingredients
- 8 chicken tenderloins (frozen is fine)
- 2 tbsp chili powder
- 2 tsp granulated onion
- 2 tsp ground cumin
- 1 can black beans
- 2 cans pinto beans
- 2 cans diced tomatoes and green chilies, such as Rotel
- 2 8 oz blocks cream cheese
- 6 tbsp Ranch seasoning (or 2 packets)
- 2 cans sweet corn
- chili toppings, such as corn chips and shredded cheese
Instructions
- Spray the slow cooker with nonstick spray. You may also consider using a liner for easier cleanup first.
- Add the chicken tenderloins to the slow cooker.
- Evenly sprinkle the chili powder, granulated onion, and ground cumin over the chicken.
- Drain and rinse the black beans and pinto beans. Then, pour the rinsed beans into the slow cooker over the seasoned chicken.
- Pour the tomatoes with green chilies, along with all the liquid in the cans, over the beans.
- Place the two blocks of cream cheese over the tomoatoes and sprinkle the Ranch seasoning over the contents of the slow cooker.
- Finally, pour the corn and all of the liquid in the cans into the slow cooker.
- Secure the lid onto the slow cooker and allow to cook on low for 8 hours.
- After 8 hours, take out the chicken tenderloins and shred them into bite-sized pieces.
- Stir the remaining contents of the slow cooker to help blend in the cream cheese. Add the shredded chicken back into the slow cooker.
- Stir everything together gently until no clumps of cream cheese remain.
- The chili is ready to eat. I like to allow the chili to cook for another 30 minutes to an hour on low to let all the flavors continue to meld.
- Top with corn chips, shredded cheese, or any other toppings you prefer. Enjoy!