Chicken Ranch Chili (Print-Friendly Version)
Slow-cooked chicken chili with ranch spices, bacon, cream cheese, corn, and beans for a crowd-pleasing, flavorful dish.
# Ingredients:
01 -
2 1/2 cups chicken stock.
02 -
A 15.25 oz can of southwest corn with peppers—don’t drain.
03 -
A 10 oz can of Rotel diced tomatoes and green chilies, keep the liquid.
04 -
One ranch dressing seasoning packet, 1 oz.
05 -
A tablespoon of chili seasoning.
06 -
A tablespoon of onion seasoning.
07 -
1 teaspoon fine sea salt.
08 -
1 teaspoon ground black pepper.
09 -
Three medium chicken breast pieces.
10 -
15.25 oz can of black beans, drained of liquid.
11 -
1 1/4 cups crispy bacon pieces.
12 -
8 oz cream cheese, cut into small cubes.
13 -
2 cups of shredded Colby-Jack blend cheese.
14 -
1 1/2 tablespoons fresh chopped cilantro, for sprinkling on top.
# Steps:
01 -
Coat crockpot with non-stick spray or use a disposable liner.
02 -
Stir together the chicken broth, corn (with liquid), Rotel, ranch seasoning, and spices.
03 -
Place the chicken breasts at the bottom of the crockpot. Add black beans, pour in the broth mixture, then top with bacon and cream cheese.
04 -
Turn to high for 4 hours or set to low for 6 hours.
05 -
Remove chicken, shred it with forks, and whisk the broth to mix the cream cheese smoothly.
06 -
Add the shredded chicken and Colby-Jack cheese back to the crockpot, mix well, and sprinkle cilantro on top before serving.
# Notes:
01 -
Don’t drain the corn or Rotel; leave all the liquid in.
02 -
Choose between cooking on high or low settings.
03 -
It’s best served hot.