Ingredients

• 2 boneless skinless chicken breasts
• 1 (11-ounce) can corn, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce) can diced tomatoes and green chilies, undrained
• 2 cups chicken broth
• 1 cup cooked chopped bacon
• 1 (1-ounce) package ranch dressing mix
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 (8-ounce) package cream cheese
• 1 cup shredded cheddar cheese

Instructions

1. Arrange the chicken breasts in the bottom of the slow cooker.
2. Add the corn, black beans, diced tomatoes with green chilies, chicken broth, cumin, chili powder, onion powder, ranch dressing mix, and chopped bacon. Stir to combine, then place the cream cheese on top of the chicken.
3. Cover with the lid and cook on LOW for 6 to 8 hours.
4. Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the slow cooker, then stir in the shredded cheddar cheese until blended.

Notes

• Philadelphia brand cream cheese melts especially well in this recipe.
• If the cream cheese doesn't blend in completely, whisk the chili until smooth.
• You can use a homemade ranch seasoning mix made with buttermilk powder, parsley, garlic powder, onion powder, chives, dill, salt, and pepper.
• To freeze: Let the chili cool completely before transferring it to freezer-safe bags. Freeze for up to 4 months.
• To reheat: Thaw, then warm in the microwave, on the stovetop, or in the slow cooker until heated through.