I really can’t get enough of my slow cooker this fall. It’s being used nearly every day for something or another, it seems. So when my coworker, Dawn, mention that she tried-and-loved this chili made in the slow cooker, I couldn’t wait to try it out too.
It’s really good – and really easy to toss together in the morning. It’s a little spicy, but the cream cheese cuts most of the heat. If you’re not a fan of spice, try using diced tomatoes without green chilis and less cayenne.
Either way, it’s perfect for these chilly fall days!
Creamy Chicken Chili
(from Budget Savvy Diva)
1 T. olive oil
1 c. diced onion
2 cloves garlic, minced
2 large chicken breasts
1 can black beans, rinsed and drained
1 c. frozen corn
1 can diced tomatoes with green chilis
1 package ranch dressing mix
1 t. cumin
1 T. chili powder
1 t. onion powder
1/4 t. cayenne pepper
1/2 t. garlic powder
1/2 t. pepper
1 (8oz.) package light cream cheese
Heat olive oil in a large skillet until shimmering. Add onions and cook until translucent. Add garlic and cook for 30 seconds, or until fragrant.
Add chicken to a slow cooker. Top with cooked onions. Add all ingredients except cream cheese to the slow cooker and stir to combine. Place the cream cheese on top and cover.
Cook on low for 6-8 hours. Before serving, remove chicken, shred, and return to the slow cooker.