Slow Cooker Cheesy Chicken Chili
Slow cooker cheesy chicken chili combines chicken breasts, black beans, corn, and tomatoes with green chiles in a creamy, ranch-seasoned broth. Cooked bacon and cheddar add a savory finish to six generous bowls.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts thawed
- 2 cans diced tomatoes with green chiles two 10-ounce cans, undrained
- 2 cans black beans two 15-ounce cans, drained and rinsed
- 1 can corn one 15-ounce can, drained
- 32 ounces chicken broth low-sodium if preferred
- 1 packet dry ranch seasoning one 1-ounce packet
- 8 slices cooked bacon crumbled
- 8 ounces cream cheese softened and cubed
- 1 cup cheddar shredded
- Salt and pepper to taste
- 2 tablespoons chili powder American spice blend
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
Toppings
- Extra cheddar, corn chips, and hot sauce optional, for serving
Instructions
Slow Cook
- Place chicken in a 5- to 6-quart slow cooker. Add tomatoes with juices, drained beans and corn, broth, ranch seasoning, cooked bacon, chili powder, cumin, and garlic powder; stir the broth.
- Cover and cook on LOW for about 4–6 hours, checking from 4 hours, until each breast reaches 165°F in its thickest part. Remove chicken and turn off the cooker.
Finish
- Stir cubed softened cream cheese into the hot broth until smooth, then add cheddar and stir until melted, about 5 minutes.
- Shred the chicken and fold it into the chili. Season with salt and pepper to taste and serve in 6 bowls with optional toppings.
Notes
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Freeze for up to 2 months and thaw in the refrigerator.
- Reheat leftovers to 165°F, stirring gently.