Looking for a hassle-free yet flavorful dish for your beach getaway? Try this simple slow cooker cheesy chicken chili recipe that practically cooks itself while you soak up the sun! Here’s what you’ll need:
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans
- 1 can (10 oz) Rotel diced tomatoes
- 1 can (15 oz) sweet corn
- 1 packet Ranch powdered dressing/dip mix
- 1 TBSP chili powder
- 1 tsp cumin
- tsp onion powder
- 1 TBSP taco seasoning
- 12 oz cream cheese (1½ blocks)
- 1 cup shredded cheddar cheese
Optional optional toppings:
- chopped cilantro,
- sliced or crispy jalapeños,
- sour cream,
- shredded cheddar cheese
Instructions:
- In the slow cooker, place the chicken breasts at the bottom.
- Add the remaining ingredients on top of the chicken. Stir gently to combine the ingredients.
- Set the slow cooker on low and let it cook for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shreddable.
- About 30 minutes before serving, shred the chicken using two forks and return it to the slow cooker.
- Sprinkle shredded cheddar cheese over the chili, cover, and let it melt for a few minutes.
Serve the cheesy chicken chili in bowls and top with your favorite toppings like chopped cilantro, jalapeños, or a dollop of sour cream, or get creative and add your own favorites!
This fuss-free recipe allows you to enjoy a flavorful, cheesy meal without spending much time in the kitchen. Plus, it’s portable, so you can pack it up and take it along for a delicious beach picnic or sunset dinner. And clean up is a breeze!
Bon appétit!