Chicken Chili

Chicken Chili

Try this Chicken Chili in the slow cooker for the next YSU tailgate! It’s perfect as these temperatures drop.

Chicken Chili
Author: 
 
Ingredients
  • 1 (14.5 oz.) can black beans, drained and rinsed
  • 1 (14.5 oz.) can corn, drained
  • 1 can rotel tomatoes
  • 1 packet dry Ranch seasoning mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. onion powder
  • 1/4 tsp. ground cayenne
  • 5 cloves garlic, minced
  • 1/2 tsp. freshly ground black pepper
  • 1 cup chicken stock
  • 1 Tbsp. butter
  • 1 onion, chopped
  • 2 chicken breasts, sliced
  • 1 (8 oz.) package cream cheese, softened
Directions
  1. In your slow cooker, combine black beans, corn, rotel tomatoes, ranch mix, cumin, chili powder, onion powder, ground cayenne, garlic, pepper and chicken stock.
  2. In a large skillet heat butter and add onion. Cook over medium heat until onions are translucent and tender. Add onions to slow cooker and mix well. Add chicken.
  3. Spoon cream cheese over top of the chicken mixture and cover with a lid. Cook on low heat for 5 to 7 hours, or until chicken easily shreds with fork. When chicken is done, remove and shred. Return to chili mixture and stir well until cream cheese is dissolved.

 

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